Bread maker Kenwood BM 250

Good afternoon, dear bakers and Kenwood 250 owners.
Recently, I stopped baking bread due to a popping up bucket. I have two buckets, round and rectangular. Previously, there were such problems, but they were solved by tightening the ears in the stove and on buckets, but now nothing helps .... can anyone come up with some other mount? I really, really want to bake bread, but I don’t want to buy a new stove because I really like the old one .. and I feel sorry for it .. where to put it later ...

People, tell a beginner on which program to make dough for dumplings in a Kenwood 250 bread maker: for pasta, which is 14 minutes, or another, which is 1.5 hours?

for pasta. Dumplings and noodles are almost the same thing.

People, tell a beginner on which program to make dough for dumplings in a Kenwood 250 bread maker: for pasta, which is 14 minutes, or another, which is 1.5 hours?

On the one that is 14 minutes.
The one that lasts 1.5 hours is for yeast dough. 0.5 hours kneads, and an hour is suitable. Further shaping by hand, proofing and baking in the oven. Good luck !!!

Good afternoon, dear bakers and Kenwood 250 owners.
Recently, I stopped baking bread due to a popping up bucket. I have two buckets, round and rectangular. Previously, there were such problems, but they were solved by tightening the ears in the stove and on buckets, but now nothing helps .... can anyone come up with some other mount? I really, really want to bake bread, but I don’t want to buy a new stove because I really like the old one .. and I feel sorry for it .. where to put it later ...

and it pops up at me, tell me what to do?

Yesterday I baked the first bread in Kenwood on the 1st program (for 350 g of flour). It turned out to be very short. Could this be due to the fact that there was 25 g of fresh pressed yeast in the tab?
It is still unclear why there are 2 workouts in the 1st program? Isn't one enough?

and it pops up at me, tell me what to do?

I have this problem from the very beginning! Therefore, my idea of ​​having warm bread for breakfast was immediately forgotten ... the bucket begins to rattle 5-10 minutes after the start, you have to insert it 2-3 times again, there is no guarantee that I inserted it correctly, I stand and wait .. ..
I already choose another x / n, but I will throw this one out without regret
We need a different fastening principle !!!!

I got this problem from the start! Therefore, my idea of ​​having warm bread for breakfast was immediately forgotten ... the bucket begins to rattle 5-10 minutes after the start, you have to insert it 2-3 times again, there is no guarantee that I inserted it correctly, I stand and wait .. ..
I already choose another x / n, but I will throw this one out without regret
We need a different fastening principle !!!!

My bucket never popped out. Only when the oil seal leaked and the husband changed it himself, did something wrong and then the bucket began to jump out. But disassembled, folded correctly and everything is OK.

Yesterday I baked the first bread in Kenwood on the 1st program (for 350 g of flour). It turned out to be very short. Could this be due to the fact that there was 25 g of fresh pressed yeast in the tab?
It is still unclear why there are 2 workouts in the 1st program? Isn't one enough?

For 350 grams of flour, this is lots of yeast. Remember the simple formula, for 100 g of wheat flour you need to add 2 g of yeast, for 100 g of rye 3 g, for 100 g of wheat flour for butter dough 4 gr. So it turns out that only 7 grams of yeast was needed for 350 grams. And if I'm not mistaken, then in my opinion there are two workouts on all programs.

So it turns out that only 7 grams of yeast was needed for 350 grams.

With good compressed yeast, the amount for bread dough can be 1.5 g yeast per 100 g flour. That is, 5 g may be enough for 350 g. But I repeat, this is with good fresh (they break off from the common piece with the so-called conchial break) yeast.

For 350 grams of flour, this is lots of yeast. Remember the simple formula, for 100 g of wheat flour you need to add 2 g of yeast, for 100 g of rye 3 g, for 100 g of wheat flour for butter dough 4 gr. So it turns out that only 7 grams of yeast was needed for 350 grams. And if I'm not mistaken, then in my opinion there are two workouts on all programs.

Yes, exactly that there are two in each program! First, kneading in 2 steps, and then two kneading. But Admin in her Hitachi has only one stroke, and she herself mentions one stroke in the description of the stages. And the second ascent for her is 70 minutes, and for Kenwood - 49. Of course, I understand that I overdid it with the yeast, but besides, it could turn out that 49 minutes is not enough for the third ascent. How do you think? Has anyone artificially extended the proofing time?

May @, thanks for the formula. It was too lazy to divide them somehow - they crumbled so! Although I would not say that they are very fresh. Their production date was June 26.

[IsaDora]

IsaDora , if the yeast has crumbled, then it is fresh. Yeast that is not the freshest becomes soft, serving under the fingers, like plasticine. But they are most often quite working, only they are needed for a guaranteed rise just the very same two grams per 100 g of flour.

Usually yeast is packaged in 100 g each, so a fresh pack can be divided into 16 pieces of pure (!!! I would have dipped in vodka or alcohol) with a string - in half lengthways and eight across. It turns out just six grams required for 350 g of flour.

Rina, do they keep more or less the shape of cubes? I am afraid that with such a division, they will completely crumble. I was sharing with a knife.

I would like to clarify about live yeast. If you divide the pack into cubes, where are these cubes stored? I rarely bake, does it make sense to buy live yeast? I use dry in small. sachets

[nata41]

nata41, well, if you like to use dry, use it for health and do not bother. And if you still want to try it alive, then divide it into portions, each piece into a cellophane, then into a common bag and into the freezer. They are perfectly stored there. If necessary, take it out, defrost it and use it. Good luck!

[IsaDora]

IsaDora, enough of that time for proofing. I think most ovens have exactly two proofers. She has one long, we have two a little shorter. It's okay. If you want to "dance" around her a little, you can turn on the program dough, there is one rise for an hour, you can leave it for another 10 minutes after the end, the temperature is still there. And then on pastries... Try what you like best. Good luck!

[IsaDora]

IsaDora, enough of that time for proofing. I think most ovens have exactly two proofers. She has one long, we have two a little shorter. It's okay.

As far as I understand, proofing is called the last raising of the dough before baking (also called "final proofing"). Why share it? My previous x / n, by the way, did not crush the dough 2 times (Panasonic SD-254). Therefore, I had a different idea of ​​how everything should be. Forgive me if it's too boring to find out. It's just that with Panasonic I always got baked goods, but here everything is not going smoothly yet (perhaps, I also have a part of the fault).

If you want to "dance" around her a little, you can turn on the program dough, there is one rise for an hour, you can leave it for another 10 minutes after the end, the temperature is still there. And then on pastries... Try what you like best. Good luck!

Thanks, so I'll try too

and into the freezer. They are perfectly stored there. If necessary, take it out, defrost it and use it. Good luck!
[/ quote]
Thanks for the news tip. I didn't know about the freezer, they are alive
Then everything is ok, I keep so much in the freezer. Then the next. the question is - how to add them? dissolve in warm water / milk first? or straight into a bucket, like dry?

Thanks for the news tip. I didn't know about the freezer, they are alive
Then everything is ok, I keep so much in the freezer. Then the next. the question is - how to add them? dissolve in warm water / milk first? or straight into a bucket, like dry?

It is better to dissolve in water, but if I put the bread on the timer overnight, then I crush them on top of the flour. Only in different dimples sugar, salt and yeast so that they do not interact ahead of time. Everything is working out great.

Thanks, I'll try it in the water. The timer does not threaten me, I have a violent one, and the bucket rumbles

[Yeast - types, use, bookmark, selection]

I don't know where and how, but we have a pack of yeast in 100 g costs from 1.75 to 2.50 UAH. (1 USD = 8 UAH.) Even if I use half or even a third of a pack, I still get cheaper than buying dry ones in small bags. I keep the yeast in the refrigerator door in the oil compartment. If you do not "touch" them with dirty fingers (that is, do not bring in someone else's microflora), then they are stored for a month or a month and a half. I never cut them at all - I break off piece by piece, I hooked a piece with my finger and broke it off, wrapped it back in my own foil so that it would not dry out, and there was air access, and I send it to the oil department.

By the way, we have a great topic about yeast, where all these issues have been discussed many times.

Yeast - types, use, bookmark, selection
About yeast - discussion, exchange of experience

Rina, thank you, I read it, just the question did not arise - I thought that in x / p isp. dry, but there was no time to read everything, my life was not limited to a bread maker personally. Now, of course, I will read it and by the fall I will be alive. yeast! But I don't bake often, so the freezer version drives me. I bought it because of Borodinsky, I love it very well !!!

Yesterday I baked according to the same recipe as the first time, but put the yeast as advised here. After the first kneading, I took out the kneader. In 70 minutes, the dough managed to fit perfectly, while baking, however, the roof fell off a little. Next time I'll do 60 minutes. proofing, then interrupt the program and put on the baking.

IsaDora, if it is hot for you, you can slightly correct the temperature of the food, not the time - pour the liquid colder. And the roof most often falls off if there is a lot of liquid or yeast. You control the bun, don't you?

IsaDora, if it is hot for you, you can slightly correct the temperature of the food, not the time - pour the liquid colder. And the roof most often falls off if there is a lot of liquid or yeast. You control the bun, don't you?

Yes, I do. It seemed to me that the dough was simply overridden (pressing the top did not restore the dent).
It's really hot here. And why is it bad to quickly distance and bake? After all, time costs are reduced.

just sometimes you need to throw food and run somewhere ... so that the stove itself does what it is supposed to do

just sometimes you need to throw food and run somewhere ... so that the stove itself does what it is supposed to do

I dreamed about it when I bought it It turned out - you have to mess around
Late yesterday evening I realized that I wanted rye bread ... I made the kneading on program 8 Dough 1 hour 30 minutes, after that I was going to set the timer to program 11 Baking for the morning, but it didn't work, the delay timer was on this program. does not work!!! I checked it on program 1 - it works.
And how are you on program 11?
In the cut, I left the dough to swell inside, put a bud-k for 1 o'clock at night, got up and started the Baking, took it out in the morning ... the brick is flat, the bread is dense, but still tasty

I have a Panasonic, but baking also does not work on a delay.
if you bake bread from a mixture of wheat and rye flour, then many recipes can be baked on the main program.

I have a Panasonic, but baking also does not work on a delay.
if you bake bread from a mixture of wheat and rye flour, then many recipes can be baked on the main program.

I did this before with mediocre results, but now I'm in search ... I'm experimenting in different ways
But a topic like the name Kenwood 250? Am I correct with the address? Therefore, I ask - is it like that for everyone? no timer delay in the baking program

You are not mistaken here about the Kenwoods.I got in with my nickel

As far as I know, many models do not have a baking delay.

So it turns out - I can't put program 1 on a delay, because the bucket will rumble at night. And most importantly, the bedroom is far from the kitchen and I won't hear it. It was like that at first! Instead of a warm bread for breakfast, I got a piece, don’t understand why
And in yesterday's situation, it would be necessary in 2 hours for baking, the bucket would not rumble, but again failure ...

Delay baked goods

So it turns out - I can't put program 1 on a delay, because the bucket will rumble at night. And most importantly, the bedroom is far from the kitchen and I won't hear it. It was like that at first! Instead of a warm bread for breakfast, I got a piece, don’t understand why

do not bother with delays. If you need bread in the morning, pack your groceries and start the program shortly before going to bed.
1. be able to control the bun (is there no "temperature equalization" in your stove?)
2. The main rumble of the bucket will occur at the moment BEFORE you fall asleep.
3. Nothing seditious will happen to bread if it spends several hours in a bucket after baking. Well, the crust will soak a little, in free air it usually dries quickly. But the bread will already be almost ripe for consumption (you know that freshly baked bread is not very healthy for our stomach?)

Delay baked goods

Do you have any experience? Rye does not need a long kneading and its proofing / kneading is different than in program 1. What are you doing?

[Rina]

Rina, it usually happens! But I put the clock at 18 and then at 21.30 the bread is ready, I wait for about 10 minutes, shake it out with cold milk ... I love crunching to the detriment of the stomach. the crust is something !!! I noticed that if you do not take it out, then the crust sweats and it is not at all ...
I do not give up hope of finding a cotton cat. would fulfill all my whims

[Rye bread]

No, I mean that the timer baking doesn't work. I don’t bother with wheat-rye, I put it on the main program, although rye baking is very, very rare. And on the program Rye bread have not tried it?
I don’t leave bread in cotton for more than an hour (heating time), it becomes wet, wrinkles, in short it becomes ugly. It is better to set the alarm to draw out the bread, and then add it calmly.

I don’t seem to have a rye bread program? But I read somewhere here on the forum that those who have it are not very good. happy and sophisticated as they can
I agree about the wet crust! Therefore, I prefer to get up at night on the way to the toilet and take out the bread

I don’t seem to have a rye bread program?

How not? Program No. 3.

I have it written "whole grain bread" 3.45 min - is that it?

[whole-flour bread, rye]

Strange, I have it written whole-flour bread, rye.

I will try, but it seems to me that I tried it, but without much success I have to take a chance again, I am now more experienced

[rye]

Many people who do not have a program rye, bake it on main and everything works out great.

[fugaska]

good bread for you!

fugaska, Hi! and everyone else the same.
started again ..
I again have a problem with raising bread ((I can't understand what I'm doing wrong ..
I did everything strictly according to the recipe - I measured out the milk, then the flour, sifted, salt, sugar, drain oil, yeast - put it in different corners so as not to mix the salt with the yeast ... it turns out that the thing is in the yeast. But the taste is very tasty, you cannot pass by. I want to cut off a piece ..
help with advice, what else can be ...?
In my correspondence with fugaskoi, I already realized that you can't mix all the "reagents" .. I took this into account ... here is a photo

URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/F/s002./i199/1108/21/48347fa24f87.jpg.html]

What is the weight of the bread? Something seems to me that the weight is very small, then it won't be big.

[May]

May, according to the recipe for wheat flour - 3 cups of 230 ml.
is it because of the weight ?? there are small breads, but so lush ...
but I got it like a dense-dense cake ... yeast 2 tsp. added ..

[midjey]

Well no,midjey, this is, in principle, not a small weight. Is the yeast not expired? In fact, I am not friends with dry yeast, I only use live ones.

You need to change the yeast, or the flour, most likely 1 .. Are you satisfied with the stove? Just looking for a suitable one, how to bake? bakes everything?

You need to change the yeast, or the flour, most likely 1 .. Are you satisfied with the stove? Just looking for a suitable one, how to bake? bakes everything?

Well, for such "pros" as I am - good, the only difference from others, more expensive - you can not go nuts, raisins, etc. - fall asleep in the cooking process, either immediately or in any way .... I am so no different from others models ...
thanks for the advice, it's in leaps and bounds

[midjey]

Well no,midjey, this is, in principle, not a small weight. Is the yeast not expired? In fact, I am not friends with dry yeast, I only use live ones.

Mau, I've already heard about the difference between dry and "wet" yeast .. but the recipe x always indicates dry yeast, so I don’t know how to convert dry to live .. I’m afraid to break the proportion .. so I use dry yeast ...

[midjey]

Well, for such "pros" as I am - good, the only difference from others, more expensive - you cannot fall asleep in the process of cooking, nuts, raisins, or not ...

midjey
Why is it impossible? In this HP there is a signal by which you can add supplements. True, not in all programs, but in most - there is. Yes, even at any time during the batch, I opened the lid and poured in whatever you wanted.

[Mau]

Mau, I've already heard about the difference between dry and "wet" yeast .. but the recipe x always indicates dry yeast, so I don’t know how to convert dry to live .. I’m afraid to break the proportion .. so I use dry yeast ...

In the instructions for HP it is written: 6 g of fresh yeast = 1 tsp. dry yeast. In general, the general rule is: for bread, 2 grams of pressed yeast per 100 grams of flour.