Dashunchick
I've had Kenwood for about a year now. I always follow the recipe and follow the bun. (Thanks to the experts from the site - they suggested!). All programs are still in order, except for the "sweet bread" program! The dough fits well, is baked, the crust on the sides is ruddy, but bad luck - the roof is completely white! Doesn't even start to brown !! I tried to put on extra time - the sides turn dark brown, and the nasty roof doesn't even think to bake !!! On the Basic, French, Rye program there is no such problem - everything is evenly - but here ...
When I baked for the first time on this program - everything worked out, but since then - not in any !!!
What do you think it depends on?
Mishan68
Good day!
Let me give you a recommendation as a beginner. I, too, had a white top of the loaf and this is what I did. At the end of baking, there is a heating mode, so try to leave it on heating mode until the end of the entire program. The HP should prescribe you. In this mode, the top of the loaf will surely reach and brown accordingly. Just remember not to open the HP under any circumstances.
hielga
hello please tell me about various syrups and molasses, can they be replaced with something and where to buy them? Yesterday I went to the buffet and found nothing.
hielga
Thanks for the help I use the stove for two weeks my husband gave me for the new year I am mastering. What other flour do you buy for French and dark bread?
hielga
Hello, in recipes for HP there is such an ingredient as golden syrup, what is it where you can buy it or what to replace it with. Help?
Lily
Good day. A couple of weeks ago, my parents gave me HP, now I read the forum at night. I figured out the bun, the yeast too, it seems to rise normally, BUT ... Why does the top of the bread remain pale? Is it possible to brown it somehow in this HP? (I'm talking about the simplest wheat bread recipe in 1 mode).
taty
Maroussia, the impression is that the 450th power of the heating element is more, therefore the baking time is shorter.
I have a 350th. My observations: the crust is best when the bread looks out of the bucket, in my case it is for 500-550 g of flour, see for yourself.
If I use the baking mode, then I bake for 60 minutes ..
Yes, also, in our oven, unlike many others, you can add the baking time, after the baking itself. The same baking program for another 5-10 minutes, and indeed, if you leave the bread for that heating hour, then the crust darkens a little, especially if the bread looks out of the bucket ...
But the fan, for me, turns on extremely rarely, only in hot summer weather, or after 60 minutes of baking, not earlier.
You can simply add oil, spread, butter or lard in a small amount to regular bread, which will make the crust darker.
angeltory
and I pour everything on a pile, and set the regime to 750g. browns better and in general, in my opinion, the air is obtained
angeltory
And here is my question for 250.
mode number 8 Dough. there is a little time for kneading dough in my opinion. yeast is unlikely to work. and in the recipe for "brioche buns" the recipe is indicated without yeast. but the buns came out oak, although the dough was pleasant, but in my opinion it did not rise very well.
attention question: which mode to use for kneading yeast dough? the one for bread and just take it out in an hour? or something else?
angeltory
my dough is 8. and I bake the first bread. but if all I need is yeast dough. well there for pies for example. then what about 1m? it then continues to print. and does not squeak before this in any way. Do you need to time the alarm clock so that you can take it out before baking?
angeltory
and I have :
1.main 6.prepared mixtures
2.french 7.meal
3.whole grain 8.dough
5.sweet 9. pasta and 10. jam 11. baked bread

and now at 8 the dough is kneaded at 1:30, and in the main version it is 3 hours, and I think there are three times, then it will not be enough for yeast one and a half
and I didn't mix up the brioche, but the rolls. here they are without yeast in the recipe
angeltory
do you think it will be ok? just yeast it is kneaded differently. first the dough goes. is kneaded by the pot. then comes up. then kneads again. so I think it should be as it is provided for
angeltory
that's the problem. I need to somehow take it out in time. but it's just weird ...

Thank you))))))))
angeltory
that's the point that you have to pinpoint
Lenussya
Hello to experienced bakers! Tell me if someone had it. I only baked bread in Kenwood a few times. Yesterday I turned it on in the main mode, as before. After 15 minutes, the stove turned off and I couldn't turn it on again. There was a flickering of light in the apartment. The service center took it to an unknown extent. What kind of breakdown could it be and how serious?
9oksana9
Quote: Lenussya

Hello to experienced bakers! Tell me if someone had it. I only baked bread in Kenwood a few times. Yesterday I turned it on in the main mode, as before. After 15 minutes, the stove turned off and I couldn't turn it on again. There was a flickering of light in the apartment. The service center took it to an unknown extent. What kind of breakdown could it be and how serious?
Equipment containing electronics does not like working at reduced voltage at all, and with sudden changes it can generally burn out. I also often have a lowered one in the network: the washing machine starts to make noise suspiciously - I turn it off right there, the microwave does not heat up, and I'm generally afraid to turn it on ...
denlomaev
Hello everybody! I decided to write here. I bought a Kenwood BM350 stove, but after 3 weeks the mold does not fit in the stove in any way, it just walks around and looseness. Before that, she held on at least a little, even now we are afraid to launch her, and it is so clear that she will be terribly confused in the building, handed over to the store, there they conducted an examination that did not reveal any deviations from the norm. Now I am thinking either to throw it right away in the landfill, or do my hands grow out of there?
fugaska
in my kenwood, you don't need to turn anything ... it is inserted exactly, the latches are on top ... or maybe these same latch ears need to be slightly bent?
denlomaev
Quote: Marusya29

How do you insert the bucket? There it is placed at an angle and needs to be turned ... Are you sure you put the bucket correctly?

The form is inserted slightly at an angle and rotated clockwise, but it does not snap into place, it just clamps, and now it does not even clamp, it just walks back and forth, there is not even a hint of a clamp. They bought in m-video, asked them to demonstrate how to fix it correctly, but they themselves could not, and refused to change or do something
denlomaev
Quote: Marusya29

I bought it in the same place, it's strange that they could not show you there, but I'm not surprised, they collected the vacuum cleaner for me for half an hour and then the general manager. And I generally bought through their Internet store. Do you want to contact the service?

Tell me, does it turn out that the form is simply clamped in the body of the bread machine, or should it click into place?

As for the service, if you apply, then it is no longer in m-video, because I have in my hands an expert opinion from their service that the device meets all operating standards
Suslya
If the form walks back and forth, then the shaft has not entered the grooves, and the ears on the side do not hold the bucket. On the 350, the bucket is inserted vertically and requires little force to make a click. And in the 450 model, yes, the bucket is inserted like Panasonic, at an angle and with a turn.
denlomaev
Quote: Suslya

If the form walks back and forth, then the shaft has not entered the grooves, and the ears on the side do not hold the bucket. On the 350, the bucket is inserted vertically and requires little force to make a click. And in the 450 model, yes, the bucket is inserted like Panasonic, at an angle and with a turn.

There seem to be some grooves, I took pictures, though only a cell phone is at hand, on the last two there is a mounting method

🔗 🔗 🔗 🔗
denlomaev
Tell me please, are the ears obtained not on all BT350 models?
Suslya
Quote: denlomaev

Tell me please, are the ears obtained not on all BT350 models?

Well ... now the 350 model has a different mount ... there are no ears ...
AWRORA84
We bought a bakery quite recently, for the first time I baked ordinary white bread, everything turned out well, and now, if I’m not baking, the top crust is completely light, although it’s even set it dark. What could be the matter?
fugaska
you can increase sugar and fat content - then the bread will be rounder
AWRORA84
but then it will probably be too sweet
fugaska
Don't get hung up on sugar. ordinary table bread (on water), even after an hour of keeping warm, does not turn red ... but if you make it with milk, or increase the fat content by adding butter, for example, you can achieve ruddy
9oksana9
on the "regular bread" program it will not turn out sweet, it will only fried and rise stronger, the milk will give a darker crust, eggs, especially homemade ones, and I also add turmeric. vegetables such as carrots, tomatoes, zucchini and derivatives from them also make the bread brown and add flavor
Sofiy
Quote: Platanz

I bought myself the above model. This is my first stove, so there is nothing to compare, but I do not like this about it ... When the dough is kneading, either the legs are short, or I am doing something wrong, but unmixed flour remains in the corners of the mold. Of course, I help her, but when you put it on at night, in the morning you get a roll with corners made of fried flour. I do not like this. Is it the same on other models?
Sometimes this happens to me too, but I just correct it with a wooden spoon, or rather take it off and throw it into the bun. It all depends on the bread recipe.
fugaska
Quote: 9oksana9

on the program "regular bread" it will not work sweet

here I would argue the relationship between getting sweet bread and using the "regular bread" program for this, in fact, no if there is more sugar, then the bread on any program will be sweet

PySy: maybe just the phrase is not very logical
The world
Good time for ducks.
Yesterday we bought a bread maker. We decided to try Caribbean bread. But we made it dumpling or something. Everything was added according to the recipe. We even bought a scale for this. But it didn't work out. Can add slaked soda instead of baking powder?
9oksana9
Quote: fugaska

if there is more sugar, then the bread on any program will be sweet
I would not advise doing such experiments in hp) I have already tried it - the bread rose, stuck to the window, got out of the mold on top of the sides, and burned accordingly)) but the sweets in it did not really increase
taty
Less yeast ... and won't stick where you don't need it
9oksana9
Quote: taty

Less yeast ... and won't stick where you don't need it
yeast according to the recipe, and if less - how much less do you mean?)
taty
9oxane9, if it rises high and sticks, then you need to add Little less yeast than the recipe ...
if fresh 10 grams, then try 8 grams
And dry - not 1.5 hours of a spoon, for example, but pour a few
9oksana9
But does it make sense to redo the recipe if you can bake sweet bread on a program for sweet bread? or the actual result is so different. what is worth trying?
taty
The question is of course interesting (c)
If everything suits you, and there is not much free time, so why bother.
Some girls like that the crust bakes better in normal mode.
I also lacked something: either the time of the last proofing, or something else.
Best the enemy of the good.
SupercoW
people, and someone tried the PIE program?
Today I discovered that I do not know at all the purpose of half of the programs in our HP. always used the standard set and was enough.
Today I was going to bake a cake and read that the PIE program is best for this.

everything seemed to work out, but I do not like the top at all - it is light and seemingly damp (although it doesn't smell like it).

when I make regular bread, I always leave it on the heating for another hour, so that the top darkens. on the PIE program only 22 minutes ...

in general, does anyone have experience with this program ??? will you tell?
Alena902
Quote: SupercoW

Today I was going to bake a cake and read that the PIE program is best for this.
I have HP recently, there is no such program. Eat under number 8 "cake" (weight - 500g; knead 1 - 3 min; knead 2 - 4 min; bake - 75 min)
SupercoW
Quote: Alena902

I have HP recently, there is no such program. Eat under number 8 "cake" (weight - 500g; knead 1 - 3 min; knead 2 - 4 min; bake - 75 min)
that's what I'm asking about. apparently renamed it.
Alena902
Quote: SupercoW

that's what I'm asking about. apparently renamed it.
literally the other day I baked on this mode this(post # 153) cupcake.
The mode is designed for 500g, and there it turns out 1kg, so I additionally immediately put it on baking for 30 minutes and, on the advice of a little, kept it on heating. The result is a delicious cupcake.
SupercoW
Quote: Alena902

literally the other day I baked on this mode this(post # 153) cupcake.
The mode is designed for 500g, and there it turns out 1kg, so I additionally immediately put it on baking for 30 minutes and, on the advice of a little, kept it on heating. The result is a delicious cupcake.
Thank you. I didn't think of adding baking time. I thought 75 minutes would be enough with my head.

the family of the cupcake, of course, cracked, but it seemed to me that it turned out to be rather small and tasted great, but I wanted it to be also outwardly attractive. did banana muffin.
Alena902
Quote: SupercoW

Thank you. I didn't think of adding baking time. I thought 75 minutes would be enough with my head.

the family of the cupcake, of course, cracked, but it seemed to me that it turned out to be rather small and tasted great, but I wanted it to be also outwardly attractive. did banana muffin.
I'll try, thanks)))
By the time the "cupcake" program ended, I opened the lid, the cupcake was pale, and I also put on the baking program.
And in height ... well, I don’t know .. there is no yeast, there is nothing to lift the dough, and the bucket is rectangular (not round), the dough spreads quite strongly.

Bread Maker Kenwood BM350

Bread Maker Kenwood BM350

SupercoW
Alena902, oh and handsome !!! if I did the same, I would be happy. I got half the size of yours.

I will try again. now I'll put the banana back on, and tomorrow I'll try your version.
Sadd
Hello! Please tell me - I always used only ready-made mixtures (from different manufacturers) and the bread was baked with a bang, but recently the bread has risen and falls during the baking process. I can't understand why .. Thanks in advance ... I only bake dark types of bread ..
Alena902
Well, vooot, HP is only 1.5 months old, and she, such a scoundrel, SCREAMS. During kneading, it naturally creaks so loudly. But not always, periodically. I don’t understand what it depends on, the dough is definitely not steep, I knead no more than 500 g of flour, that is, I must cope. Maybe lubricate it with something?
TsP
Tell me, why does the top of the loaf fail? It seems to knead well, it rises by leaps and bounds when it bakes like ok, but at the end it seems to be blown away, what is the reason?
Thank you.
fugaska
Is the yeast very fast, or a little too much liquid .... more specifically, describe the bread, which crumb?
TsP
Quote: fugaska

Is the yeast very fast, or a little too much liquid .... more specifically, describe the bread, which crumb?
I can hardly describe, there is little experience, I would rather show:
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