Bread maker Kenwood BM 250

[midjey]

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.

I have not tried it, but such a simple program is not included in this HP ... it seems like that, but I'll look at the instructions again ..

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 compressed yeast per 100 grams of flour.

Well, now, I will now know about the ratio, I will definitely try with live ones ..
yes, they told me that, most likely, I can't do it due to the fact that my bag of yeast is open, but I had to seal it tightly and put it in the refrigerator .. you see, the yeast effect is going away ...

On my first program, a signal is given to add additional ingredients.

By the way, girls, tell me - do you need to insist on live yeast and how to do it? after all, not just throw a piece into a bucket ???

[Dispenser]

On my first program, a signal is given to add additional ingredients.

ahh .. my husband and I remembered, there is a signal, but in Kenwood VM 250 there is no such extra. functions like Dispenser, dispenser, device for dispensing additive-ingredient in a certain dose, amount. And in Panasonic she is ... finally, she explained ...))

By the way, girls, tell me - do you need to insist on live yeast and how to do it? after all, not just throw a piece into a bucket ???

I dilute compressed yeast in a cup: I crush / break a piece of yeast + a teaspoon of sugar (from the total amount according to the recipe) + a couple of spoons of water or the liquid that is in the recipe, heated no higher than 45 C (try this so that your lips do not burn) , cover with a napkin. While I measure out the rest of the ingredients, the yeast has time to work - to rise with a hat or bubble (this is how they are checked) - I add them to a bucket (preferably in flour). But I read here that those who bake on the timer simply crush the yeast into flour. Good luck!

I have such a bread maker, I have been using it for seven months already. I bake bread every day and different types. It will always rise very well, even if I don't follow the recipe very precisely. I take recipes from the Internet and this site. The main thing is to follow the technology - first it was liquid, then flour. I take ordinary wheat flour, sometimes I add rye, yeast - Lviv. I'm glad.

[Lilij]

I have such a bread maker, I have been using it for seven months already. I bake bread every day and different types. It will always rise very well, even if I don't follow the recipe very precisely. I take recipes from the Internet and this site. The main thing is to follow the technology - first it was liquid, then flour. I take ordinary wheat flour, sometimes I add rye, yeast - Lviv. I'm glad.

Lilij, so you are a born cook and baker !! Usually people need to adapt to the stove, make friends with it, only then it gives in)
And what kind of Lviv yeast do you have: live or dry .. and how do you store both, if the bag is opened, but the yeast is still left?

[Lilij]

Lilij, so you are a born cook and baker !! Usually people need to adapt to the stove, make friends with it, only then it gives in)
And what kind of Lviv yeast do you have: live or dry .. and how do you store both, if the bag is opened, and the yeast is still left?

You know ... I also got used to it for a week ... I usually add dry yeast, after opening the package I transfer it to a dark jar with a tight lid. Most often I bake white bread on 1 program (kefir + water 310 gr., 3 tablespoons of raff. Sunflower oil, 2 tablespoons of sugar, 500 gr. Flour (regular, white, sift) for 2 tsp.l. (measured) salt and yeast) I measure flour with an ordinary measuring glass with a mark for flour, although there is a scale. And I add sugar and butter not with a measuring spoon, but with the most ordinary one, everything works out. I also love to bake Darnitsky bread, muffins and white sweet bread, etc. All recipes from the Internet and this site.

You know ... I also got used to it for a week ... I usually add dry yeast, after opening the package I transfer it to a dark jar with a tight lid. Most often I bake white bread on 1 program (kefir + water 310 gr., 3 tablespoons of raff. Sunflower oil, 2 tablespoons of sugar, 500 gr. Flour (regular, white, sift) 2 tsp. (Measured ) salt and yeast) I measure flour with an ordinary measuring glass with a mark for flour, although there is a scale. And I add sugar and butter not with a measuring spoon, but with the most ordinary one, everything works out. I also like to bake Darnitsa bread, muffins and white sweet bread, etc. All recipes from the Internet and this site.

Yes, I have not tried to bake on kefir yet) and you are a craftswoman! good luck with your culinary talents, I will bake my next bread according to your recipe - kefir + water

marrussa, I can throw off YOU on soap - I have on the 256th

Please send.

lena61, I'll dig in my computer and throw it off on your soap. how I find - whistle

Who has experience? 60 minutes of baking is not enough for me, I still need 10 minutes, but how to do it?

[pastries]

Who has experience? 60 minutes of baking is not enough for me, I still need 10 minutes, but how to do it?

At the end of the program switch on pastries and after 10 minutes turn off forcibly. The only way.

[pastries]

At the end of the program switch on pastries and after 10 minutes turn off forcibly. The only way.

Thanks for the answer! That is, it allows you to immediately start baking? I will definitely try!

please tell me I can't bake in Kenwood bm250, bread doesn't rise like a pancake, how many recipes I haven't tried

maybe the problem is in the ingredients? maybe using yeast incorrectly? lay out the recipe, the exact recipe and what products you take - let's try to figure it out

tell me some recipe for a simple bread !!!

245ml of water. 1 tablespoon rast. butter. 350gr wheat flour, premium grade. 1 tablespoon of milk. 1 tea. spoon of salt .2 teas. tablespoons of sugar. 1 tea spoonful of dry thrush

tell me some recipe for a simple bread !!!

The basic recipe from the instructions is quite normal. You need to weigh the ingredients on a scale - once. Controlling the bun - two. If everything is like in a pharmacy and the bun is perfect, but still does not rise, yeast is to blame.

245ml of water. 1 tablespoon rast. butter. 350g wheat flour, premium grade.1 tbsp milk.1day spoon of salt .2 teas. tablespoons of sugar. 1 tea spoonful of dry thrush

This refers to milk powder.

what does it mean to control the bun and milk?

add dry milk

I use dry yeast which is added directly to the flour

what does it mean to control the kolobok?

THAT WAY or HERE

I use dry yeast which is added directly to the flour

Which ones?

I use dry yeast which is added directly to the flour

Look at the expiration date of the yeast, try changing to others.

And the recipes that come with the bread maker are standard for all workers?

I would recommend using the recipes from the site. From the book I tried only one recipe, the one with the egg.

tell me where to get them on the site?

All the way I baked the main one from the instructions, only for 750 g. It is a completely normal recipe. Just to get a bun out of our flour, we had to increase its amount to 485 grams.

tell me where to get them on the site?

THAT WAY or HERE

I bought this stove as a gift for myself for the new year
But you still can't learn how to bake.
I baked the first bread according to the recipe from the book (the very first recipe) - raw.
I baked rye according to the recipe from the book - raw.
Baked according to this recipe https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=90315.0 I just fell asleep on a pound of food, the regime set 750 grams and the maximum crust. The bread turned out (URAAA), but the crust seemed too baked
For the second time, according to this recipe, I already filled up 750 grams of ingredients (well, if it worked out, then you can do more) and a mode for 1 kg with a medium crust - RAW !!!

Sift flour, yeast saf moment.

What am I doing wrong? Please give me a working recipe for this stove. I really want delicious bread, but it just doesn't work

Take a look here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4655.0
can you find the answer

Take a look here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4655.0
can you find the answer

the first 5 topics do not open

The topic or topic you are looking for is missing or unavailable for entry.

of the rest, perhaps the last topic is efficient.

Still asking for a working recipe for this stove. I would be very grateful.

My rpavda is not Kenwood, but Panasonic. But our recipes have been tested many times. In general, I am inclined to believe that it does not matter what HP, according to any proven recipe, bread should turn out. For example, for 500 grams of flour - 1.5 teaspoons of salt, 1.5 tbsp. tablespoons of sugar, 1.5 tbsp. l. vegetable oil, 1.5 hours. tablespoons of dry yeast, 330 ml of water. Follow the instructions for your HP to bookmark the food. I have been using the recipe for a year. Always everything The main thing is to follow the kolobok Look here #
Try changing your flour or yeast. And they also write that bread is not baked because the mains voltage is low.

And this is a kilogram loaf?

And this is a kilogram loaf?

No, a little less. Per kilogram - 600 g of flour 360 ml of water, 2 hours. l. yeast and salt, 2 tbsp. l. butter and sugar.

I apologize in the previous recipe, I corrected the water in ml, not in gr.

Made according to your recipe, only reduced to half a kilogram
First, he poured water, then oil, therefore sifted flour. then yeast salt and sugar in different corners.
The regime put on regular bread, 500 grams, medium crust.
the first batch lasted 5 minutes, then 5 minutes of downtime
photo after the first batch:

the bun is not visible, flour around the edges (((it seemed a little flour, added a couple of tablespoons

the second batch lasted 40 minutes
photo after the second batch:

Again, there is no trace of a kolobok, the flour remains around the edges.

then stood for a long time, now he began to bake, but I already feel crap it will turn out.

Well, what's wrong? ((((((

Well, what's wrong? ((((((

From what you have in the bucket, nothing will come of it. How do you measure flour? If in glasses, then note that milliliters (and in a glass they are) are not grams. You don't have enough flour, and a lot.

I have a measuring cup with sugar labels on it. I am guided by them.

I have a measuring cup with sugar labels on it. I am guided by them.

And how many grams. flour this glass? Sugar and flour have different weights of the same volume. Hence the mistakes.

Well, it's even a shame that it happened:


Looks like he miscalculated a lot with flour. Boom means to pick up by eye, there are no scales

And how many grams. flour this glass? Sugar and flour have different weights of the same volume. Hence the mistakes.

How do I know. I don't have a measure for flour

Buy at least a normal measuring glass, the cheapest, but that there is a measure for flour. At first, I also did not have scales, I measured everything with a measuring glass and everything worked out. In an ordinary faceted glass, 250 ml of water, and only 160 g of flour. The photo clearly shows that you have a lot of water and little flour. Or try to do this: pour the required amount of water + salt, sugar, butter - a glass of flour + yeast. And then in the process of kneading, add flour as the bun forms, just do not overdo it. Here's what you should get https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49808.0
And then I can imagine how insulting - HP is in the house, but there is no bread. Do not despair, you will succeed.

I learned to measure flour with a faceted glass
I really think the scales are normal
half-kilogram loaf:

Can you please tell me why the "roof" falls through? When proofing and lifting, everything is fine, round, high, but when baking begins, it falls through !!

Here are a couple of options: either a little too much liquid, or the yeast is very playful. during kneading, you need to look under the lid and feel the bun

I also have this oven. From the first time it turns out with a bang from the highest quality flour and from the book and from the Internet. But rye doesn't work. I tried it on programs 1 and 3.In Irkutsk we do not have any enzymes, ferments, wort, or malt. Flour of the highest, 1st grade and sometimes you can find rye. It's hard to make good, healthy, rye bread. I read your Temka and I will try to change the programs, I hope now I will get rye bread. I found out here that the bun is supposed to feel like a chest. And at first she was surprised why there are so many men here, she tried to infect her with this idea - I did not give in. But he did not know about the chest then. Now I want to try it on a kolobok as an expert
Thanks for the advice.

Good day to all.
I also bought this model for myself the other day. I baked 3 times already - twice brioche bread (sweet from a book for hp) and once bread-pizza from this forum (just on the water). And this is the complexity. The first time I baked it, I decided to bake it for 1 kg, so it rose up, rose and climbed over the edges and the dough fell into the shadows, I had to clean it and squander it a little, the other two times I baked bread for 700g - it rose to the edges of the mold.

With what it can be connected?

At the same time, it bakes perfectly, everything turns out smoothly and tasty.

Good day to all.
I also bought this model for myself the other day. I baked 3 times already - twice brioche bread (sweet from a book for hp) and once bread-pizza from this forum (just on the water). And this is the complexity. The first time I baked it, I decided to bake it for 1 kg, so it rose up, rose and climbed over the edges and the dough fell into the shadows, I had to clean it and squander it a little, the other two times I baked bread for 700g - it rose to the edges of the mold.

With what it can be connected?

At the same time, it bakes perfectly, everything turns out smoothly and tasty.

Either a lot of yeast, or just a lot for this recipe. Bake this recipe less and be happy.