Kenwood - 265 or 350?

you can look here
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1603.0

[NNov]

NNov, I also included a CD with a collection of recipes in different languages, including Russian, in Kenwood's package. We printed it out and received a whole book of recipes.

Ulitka, will it be very immodest if I ask you to send me this book by e-mail? Today I already tried the recipe from this thread. The bread turned out to be as beautiful as in the photo. The question remains: how are the regimes different? So far I have tried only # 1.

I bought a Kenwood 250. I baked my first bread yesterday. Surprisingly not lumpy. But the instructions for HP upset me. There are 11 modes, and there are only 4 recipes. I found instructions on this site only in English, it is more than mine, but there are also four recipes.
Sveta, there is some kind of color book in your photo. Is this an instruction? I only have a b / w printout on A4 format.

This is a recipe disc.

[NNov]

NNov, received? I sent it right away in the evening, in general I have a reliable portal box, but if anything, write ...

Thank you, I received everything, thanked me by email yesterday, I don’t know if it came through. But thanks again. I looked through it all today. The question arose: there are no recipes for modes 8 and 9 (dough and pasta dough), do you need to use your own recipes? Maybe there was a discussion somewhere, but I looked over it? Experience with KENWOOD interests, preferably 250.

For the "dough" mode, in my opinion, no special recipes are required. I am taking straight from the cookbook or from this site. And without looking at the HP model and so on. You can control the kolobok to begin with. And for a long time I persuaded my wife to use "pasta dough". And she is nivkakuyu - her argument: all her life she made such a dough with an eye, then add flour, then pour water. I say, why can't you do the same, but so that the most time-consuming part of the process is performed by HP? Until he demonstrated it himself: a little water, a little flour - and more! And little by little we add one or the other. So now you can't force me to knead anything with my handles! And the dough in dumplings and dumplings is so tender-tender it turns out mmmm ...

I didn't get the message, so I was worried.
The bread maker is properly adjusted to the recipes shown.
It is highly advisable to buy scales, they greatly facilitate the kneading process.
In the main recipe, the proportion of water and flour is very accurately indicated (2 eggs + water up to the 380 mark per 600 g of flour for 1 kg of bread). This recipe for me now serves as a control when testing a new type of flour or a specific additive. So, "Makfa" (A), for example, has to be added up to 50 g in the process of forming a kolobok.
Happy mixing! Have a nice kolobok !! Excellent bread !!!

Hello.
I never thought about buying a bread machine, but when I went to this site I realized that I simply had to buy it - and I bought a Kenwood 350. In the evening, I baked the bread almost well, except for the top of the bread, it fell a little and almost did not bake, although I set a medium crust. I really liked the taste of the bread. After looking through the programs for the bread maker, I had several questions:
_ I have two test programs
11. Dough
12. Homemade dough
which of these two programs can be used to make yeast-free dough
(for dumplings, dumplings).
- how much dough can you simply knead in a bread maker?

_ I have two test programs
11. Dough
12. Homemade dough
which of these two programs can be used to make yeast-free dough
(for dumplings, dumplings).
- how much dough can you simply knead in a bread maker?

Do you have any instructions? So take a look at the forum.
In general, logically, the dough that takes longer to be done, then the yeast
Do not start using the devices without reading the instructions

My instructions are very short and incomprehensible, but on the site I found only in English.

long dough is advertised as rustic ... artist .. .
but what is shorter than 1 hour 30 minutes can probably be both yeast and not yeast, just take out after kneading early
And the maximum in the instructions is no more than 1 kg total weight, i.e. no more than 600 g of flour

My instructions are very short and incomprehensible, but on the site I found only in English.

Roksolana, a disc with instructions should have gone to the stove. If not, leave the address I will forward.

I have a disk, it just doesn't say anything about the dough, that's why I asked.

Roksolana, what are your impressions of the stove after a while?
Very interesting

Have you tried many recipes? Are breads and sweet recipes baked well? Is there a baking mode (without kneading but on time)? Is there a simple (yeast-free) cupcake mode? Are there any complaints about the 350th model?
And the crust is beautiful, crispy?

The impression of the stove is very good, everything is really very simple - I put in all the products, and after a few hours you get ready bread. The bread is very nice with a crispy crust and bakes very well. I haven't tried a lot of recipes yet, I haven't baked sweet bread and cake yet. There is a program for cheb and cake made from yeast-free dough. There are no complaints about the bread maker yet, everything turns out to be "5"

Roksolana, thank you for your story

Now I decide for myself (if I knock out money for a broken bread maker) - the choice so far is between the Panasonic 255 and the Canwood 350
I want a Panasonic, but I'm thinking whether it's worth overpaying, given that it already costs 220 dollars in Odessa, and a canwood 350 is 2 times cheaper, and maybe a delong 125

Tell me which yeast is better to use?

It is best to use Saf Moment dry yeast

saf-moment or saf-levure
scroll through the corresponding topics, everything is written there
go to the basics of baking

FUGASKA! Thank you so much for the recipes. I received them and use them already. I answered immediately after receiving it, but there were problems on the site and the answer was lost. Thanks again!

Please tell me why the crust peels off the bread after it cools.
The very same bread is delicious, though it crumbles more than the store.

To begin with, we read "Baking Basics" and "Kolobok Rules". If there is no time or a slow Internet, we describe the process in detail. What and how much were weighed and measured. What was put in and in what order. Here we will figure it out.

I was presented for the New Year .. simple until a squeak) but you know how for a beginner just right, I'll use it for a year and then buy something more picky
the bread turns out - a sight, the dough on the dumplings kneaded in it) I just took it out on time ...

I do everything according to the recipe. I pour water, then sunflower oil, flour, in the corners I put salt, sugar, milk powder and yeast (I use Saf-Levure, they are two times cheaper than Saf-moment, but I didn't notice any difference as a result).
The bread is not bad, the crust is good (though it depends on the quality of the flour), but how the crust stands and cools, it flakes and warps.

Possible diagnosis:
the crust loses water faster when it cools than the bulk of the loaf.

Treatment: cool slowly, under a towel and without drafts.

The crumbness of the bread strongly depends on the type of flour, you can reduce it by putting more than 2 tbsp. l. vegetable oil.

And I have some kind of Kenwood BM-300 for the fourth year. I haven't heard of such a thing from anyone. It is written: "Made in England", although I know perfectly well that it was made in China.
Overall, I am satisfied with the bread maker. The main thing is to choose flour, every year you have to select different manufacturers.
The translation of the instructions was not done professionally. One has to guess what kind of "cool" flour and other strange translations it is.

Good day everyone
the day before yesterday I finally bought a Kenwood bread maker - 350.I thought everything would be easy and simple, but it didn't work ...
When baking, the top of the bread turned out to be very light, I put a medium crust, main bread, with eggs, on water (recipe from the instructions for Kenwoody), program 1.
I decided to try adding a little milk to correct this shortcoming, as indicated in the instructions for Kenwoody, and bake bread with a dark crust, but the result was the same, this time I did not add eggs.
The bread differed in taste but not in crust color, although in both cases there was a different crust color.
Please, tell me, maybe I'm doing something wrong or maybe the problem is in the bread maker

my husband gave me a bm350 kenwood bread maker for DR. He chose. so I'm in favor of this xn model.

Lizi, try to leave the bread for baking for an hour, it will become rougher And the more fat, the more browned the bread you get, so try making bread with milk or kefir

Lizi, try to leave the bread for baking for an hour, it will become rougher And the more fat, the more browned the bread you get, so try making bread with milk or kefir

Thanks for the tip, right now I am baking bread according to your recipe on kefir, which I found on another branch, I will write how it will turn out later

I've already baked a lot of bread, it doesn't always work out, and if I put more flour, then the bread always turns out.
I decided to buy a scale to weigh everything accurately. Before baking, I measured everything, put everything according to the recipe and the bread did not work
Yesterday I baked French bread and put instead of 600 grams of flour, 700 grams. It turned out to be a great bun.
That is, a strange situation turns out if the flour is put exactly according to the recipe, then the dough turns out to be liquid, the bun does not form, as a result, the bread rises poorly, and if it rises, then it falls off, the flour is not completely kneaded and remains on the loaf after baking, the bread after baked goods smells like yeast.
These are my observations.
Can someone else share their experiences, although of course a lot is written on this site and I was based on the tips about which are written here.
I have a Kenwood-350.

Lizi still depends on the quality of the flour, if you see that the bun has not formed, add flour during the kneading process, add half a spoon at a time. If you still have flour, then there is a lot of it, or it remains with you if the bun is not formed, if so, use a spatula to help mix it into the dough. The top of the bread can also fall off due to the large amount of yeast. What yeast do you use?

tanya1962,
I use Saf-moment yeast, and I bought several packs at once. I also try to buy good flour, premium quality. Last time I bought MacFoo. But the result with the same components is different.
It's just that everything I wrote about happens to me, if I put in little flour, if I put more flour than indicated in the recipe, I have no problems and the bun turns out to be correct. I even studied the photos on the site.
This is what surprises me. After all, it turns out that it is better to immediately put in more flour and not have problems than to add it later during the kneading process.
Or maybe the recipes from Kenwood on the bookmark are not correct, in Mulinex, for example, in the recipe book, about 700 grams of flour is put on 1 kg of bread, depending on the recipe.

As for Kenwood's recipes, I can't tell you, try to make bread by taking a recipe from this site, all recipes are suitable for any bread machine, there are many recipes and all have been tested many times. Regarding Makfa's flour, I personally haven't used it for a long time, I don't like it. Lizi go to the forum there is a section The quality of purchased wheat, rye and other flour read.

the amount of flour is related to the amount of liquid. write a recipe, maybe it contains a lot of liquid

In the recipe, the ratio of water is 400 ml per 600 g of flour, this is from the recipe book for Kenwood, the main program, white bread per 1 kg.

fugaska, I have now recalculated the ratio of 335 ml of liquid and 550 g of flour in your "White bread" recipe, it turns out that in the recipe Kenwood should have 657 g of flour per 400 ml of water.

As for the Makfa flour, we have this the most expensive flour (if you choose between the producers of Ukraine and Russia), it looks much better than the ones I bought before. Although, of course, I will definitely read the recommendations for choosing flour. But it seems to me that in my case this is not decisive.

to the question about flour, liquid and recipes:
I use Kulindor's flour (it is also written on the pack that it is made from high-gluten wheat varieties) - excellent! overpaying for macfa, having such a Kulindorovskaya, I see no reason.
the liquid is different in density (for comparison: water or thick kefir, for example), this also needs to be adjusted.
Recently I have been making bread like this: for 350-370 ml of liquid (almost always kefir, well, maybe about 50 grams of water or whey) 580-600 grams of flour. in any case, the main thing is batch control! flour also has its own moisture! I periodically also have to add either flour or liquid
so feel free to take any recipes, even from the instructions, even from the site, look after the kolobok (it will take from one to five minutes, no more) and the result will always be excellent!

fugaska, thanks for the answer,
nevertheless, it turns out that you need to use Kenwood's recipes with caution, your ratio of 350-370 ml to 580-600 grams is closer to the truth.
Unfortunately, I have not heard of Kulindor's flour, but I will look for it, I live in Ukraine, in Kharkov. Who produces it?

And I, on the contrary, get better bread if I don't use a little flour. :-)

novira, what is your model?
may depend on which company the bread maker is

can really double-check the recipes? I have a kenvudka, the simplest, according to recipes it turns out

novira, what is your model?
may depend on which company the bread maker is

It is quite possible that there is an assembly defect in your HP. I recently purchased the second HP - UNIT - it is also not clear where it is collected, although it was written everywhere that Austria.
If I didn't have experience with Panasonic, I would also have decided that something is wrong with flour, etc.
And her lid just didn't fit tightly - and then at least jump around with recipes, modes - all the same, the crust will be light, and the bread is unbaked!
Take a closer look at yours. I returned mine to the store.

When buying, the seller told me that all bread makers are assembled in China, I was choosing between LG and Kenwood.
And I have a gap between the lid and the bread maker on one side, about 3 mm, maybe this affects the baking process.
For example, I noticed that when laying butter and choosing a dark crust, my bread never turns out to be so fried as in the photos on the site
When putting a dark crust on a bread maker, I always get it light and a normal loaf is obtained only when laying more flour than according to the recipe.

Unfortunately, I have not heard about the Kulindor flour, but I will look, I live in Ukraine, in Kharkov. Who produces it?

in Donetsk I buy flour "beta-mlyn", I tried different ones, my kenvudka is friends with this one)))

Yes, a lot also depends on flour. Even flour from the same manufacturer is different in different years. This year I liked "Krolevetskaya" the most, in the past "Novopetrovskaya", in the last year "Sumskaya".
I try to accurately maintain the ratio of water and flour, but sometimes I have to add a spoon - sometimes another water, sometimes flour. Everything has to be done empirically and the result is excellent.

I have a Kenwood BM-250. It always turns out delicious, but if the flour is a little less, the bread is softer, I like it more.

Yes, I once tried to cover the stove on top when baking with a towel. It seemed that it was baked better. Now I can't get away from this habit, but probably there is little benefit? And then how I cover the dough .. :-)))

Please tell me a simple cake recipe for Kenwood-256

Ale4ka
As I understand it, you have the simplest Kenwood bread maker.
In this regard, I have a question for you. In our city there is on sale the second simplest bread maker VM - 210. And Severins. There are no more.
Tell me, can your oven make dough for dumplings? Or is it beyond her power?

My 250th is good for kneading dough on dumplings and noodles.