Bread Maker Kenwood BM350

And I love my stove very much, and nothing bothers me, I'm happy with everything !!!!!!!! I rarely eat bread, but the process itself ..........

Good day. I read the thread. I, too, once spun in 2 directions. I have baked it 3 times already and the shaft turns only in one direction. When it turned in 2 directions, it was clearly audible how the relay switches for reverse. Really carry surrender

[SergeyPA]

SergeyPA , I have long tried to understand in which case, the shaft rotates in one or both directions. I never made a conclusion. It turns so, then differently. Has already ceased to pay attention.

Hello everyone.
I read this topic with great surprise. I now have 350, was 250.
ALWAYS the shoulder blade rotated in one direction, and the bun was sometimes tossed about like a madman.

[Janet]

Janet How are you doing with the round bucket?
Because of the crisis, we have not yet. But by Easter they swear to deliver.

[Janet]

Janet How are you doing with the round bucket?
Because of the crisis, we have not yet. But by Easter they swear to deliver.

Now I'll find a phone, call back, then write.

Hello hostesses! I'm just a beginner! With a round bucket, of course, the pies would be more beautiful and more correct, but how to insert a round mold into a rectangular HP?

Dear owners of the 350 model, please tell me, does this oven really make a lot of noise? I decided to buy it, I read the reviews, and everyone speaks differently, who is strong, who is quiet ... Well, how much? like a washing machine, microwave oven, mixer ... please answer, we have a one-room apartment, I would not want to wake up at night.

[zbronya]

zbronya I think everything is thought out.

suslja5004 , is quieter than the devices you listed.
We don't hear at night.
But the signal is quite loud and clear.

I am very happy with my Kenwood. There was never any torment in the corners. Works quietly, especially when compared with the Delongy 755. Especially it squeaks quieter and not so disgusting. I also read negative reviews and the opinion was not very pleasant. But with the first bread, I realized that these negative reviews are very subjective. The stove is super!
I also want to buy a round bucket. I saw a round one for Moulinex, and since the rectangular buckets of these stoves are interchangeable, then a round one for 4002 Moulinex, I think, is also suitable. In general, we will look for who finds it, hang down.

Take the simplest recipe from the forum. For example:
water 220 gr
rast. oil 1 tbsp. l.
flour 380-400 gr
sugar 1 tbsp. l.
salt 1.5 tsp
yeast 1 tsp
1 program, 750 g, medium crust

Tell me, when mixing, when the bun is already formed, does something knock in the stoves?

suslja5004
It looks like you hear the thermostat clicks. The required temperature is maintained in the oven to rise the dough

no. I think it knocks when the kolobok continues to chat in a circle and he shakes the bucket a little. hence the knock at me the same way.

by the way, suslja5004, in the instructions there is a typo in plain white bread according to program 1 for 500 g, it says water 245, but in fact you need 215 ml. For a long time I could not understand what was the matter, and then I found it somewhere. and now it turns out. I didn't check the rest. it comes out, it doesn't come out. And I read it from someone else, if you add pine nuts, it turns out very airy bread. I confirm. it's true

I also think, probably this bucket sways and knocks. And then I shy away from every sound, I sit, I look in the window, there are 53 minutes left before the finish line.
Angeltory, thanks, has already fixed the recipe.
I took the recipe for Italian bread, read that it is advised for beginners. And tomorrow I will definitely try the Bee's recipe.

All!!! Done !! The bread turned out to be beautiful, ruddy, I photographed it, but I don't know how to insert a photo, I haven't figured it out yet. Now I'll connect my husband.

Here is such a first bread

Bread is handsome! All negative reviews about Kenwood will go into oblivion when people see what kind of bread the oven produces (of course, in skillful hands and with a bright head).

by the way, suslja5004, in the instructions there is a typo in plain white bread according to program 1 for 500 g, it says water 245, but in fact you need 215 ml. For a long time I could not understand what was the matter, and then I found it somewhere. and now it turns out. I didn't check the rest. it comes out, it doesn't come out. And I read it from someone else, if you add pine nuts, it turns out very airy bread. I confirm. it's true

About pine nuts .... Do you know that you can only eat them completely fresh? Otherwise, they are very bitter.

And the amount of water in this recipe is correct 245 ml. You simply forget to count the egg in the volume of water. This is specifically indicated in the recipe.

There is no egg in the recipe we are talking about. and everyone already knows that there is a typo. and any nuts will taste bitter if you keep them for a year and not only nuts ... But if, for example, the bun is too steep, the nutcrackers save the day, because they contain a lot of moisture ...

Angeltory, but I have an egg in my recipe, I did it wrong, then? In the recipe book on the first page, did you talk about that?

as I understood from the message wales, here it is also probably necessary to reduce, since the egg is also liquid. and I meant the recipe not from the recipe book, but from the instructions. "Simple white bread" Program №1. 500g. Water 215 (instead of 245) rast. oil 1 tbsp. l., wheat flour 350g. powdered milk 1 tbsp. l. salt 1 tsp l. sugar 2 tsp dry yeast 1 tsp. It's almost like a Bee recipe. But according to his recipe, yesterday I cracked bread and not very lush came out, but as an option I messed up something myself, although it seemed like I did everything for sure. I have already got used to the half-kilogram and it turns out well (but on condition of water 215g.)

I found the recipe in the instructions and corrected it there too. After all, you wrote the last time, IN THE INSTRUCTIONS, and climbed into the recipe book.
And tell me, the bread has a yeast smell, not much, my husband speaks normally, but I feel it, so next time you need to reduce the amount? The recipe contained 4-5 grams, I put 5 grams.

Angeltory, but I have an egg in my recipe, I did it wrong, then? In the recipe book on the front page, did you talk about this?

Don't edit this recipe. This is a native Kenwood from page 1 "Egg Bread". Rolled back.

The recipe that angeltory writes about strongly resembles "bread with different types of seeds", but for some reason without them ... Apparently, some kind of modification

not any modification. I don't rule anything in the recipe book. I'm talking in the instructions. and that's how it is. The instruction is native Kenwood. and I did not come up with it myself, everyone says a typo. See for yourself the water is a bit too much. and I always bake white bread according to this recipe, sometimes with nuts, so I can say nothing about other white breads, including yeast.

angeltory, I honestly didn’t look into the instructions ((((From the very beginning I suspected something was wrong and threw it further. many other.

I found the recipe in the instructions and corrected it there too. After all, you wrote the last time, IN THE INSTRUCTIONS, and climbed into the recipe book.
And tell me, the bread has a yeast smell, not much, my husband speaks normally, but I feel it, so next time you need to reduce the amount? The recipe contained 4-5 grams, I put 5 grams.

When it comes to compressed yeast, that's fine. For dry people this is a lot.

The recipe says: dry yeast 4-5 grams, can be replaced by 9 grams. fresh.
I took dry, Saf-moment. Next time how much to add?

suslja5004, The ratio of dry to fresh yeast is 1 tsp.dry to 6 g fresh
It is better to use recipes where the yeast is indicated in teaspoons))) it will be easier for you.

Yeah, really weird. I found the recipe here, on the forum, it was written for beginners
But interestingly, the bread turned out to be good ... but with a smell (at least for me)

Maybe you have a very fine sense of smell? Different breads smell differently)) Maybe this is an active yeast note manifested?

All cheerful time of day. Experimentally, it was possible to find out that the shaft on the VM 350 should still turn in both directions. If it turns into one reason in a malfunction of one of the 3 relays on the control board, it sticks or does not work at all. It stands first from the edge of the board. Diagnosis - in the workshop or who knows how to hold a soldering iron - replace.

Today I baked bread according to the Bee's recipe. She put a dark crust, decided to see what happened.

Tell me, how does convection work? I looked today and did not see when the fan would spin.

Very nice bread turned out! Happy for you. How does it taste? This is not my recipe, I found it on this forum. In our family, the main eater of bread is my husband, he likes this bread most of all. Based on this recipe, I can dream up and experiment. The last time, during the last deboning, I took out the dough, rolled it into an elongated oval, put a mixture of eggs, chopped pepperoni sausage, pieces of hard cheese and dill on the surface of the dough. She twisted it into a roll, pinched it and tucked the ends, put it back in the HP for proofing and baking. Beauty and deliciousness!
Convection is switched on for a short time 10 minutes before the end of baking. Maybe even during the heating of the bread after baking, because I have repeatedly noticed that if you leave the bread after the beep for 15 minutes, then the crust on top is very crispy.

The bread tastes much better than yesterday's, it does not smell of yeast, but it crumbles strongly. I just read the topic "Why bread crumbles", they advise a lot of things, and there is more butter, and butter is better, and I used flaxseed, and add acids ..... And your bread crumbles?
And next time I'll leave it to stand, I want a crisp

Yes, the bread is crumbling. But it doesn't bother me. I read on the forum that someone even collects crumbs for breading. Moreover, all tried bread crumbles more than a purchased white brick. Apparently, this is a feature of unopened bread or a feature of making bread in KhP. I don't want to change the recipe by increasing the amount of oil or adding vinegar or acid. If, after the last deboning, I transfer the dough into a mold, let it stand and bake in the oven, then the bread does not crumble like in KhP.

suslja5004, I empirically, in the process of mastering the stove, came to the conclusion that in almost all recipes you can safely reduce the amount of yeast by almost half. Where 1 teaspoon of dry yeast is needed, I put a little more than half. Recently, I switched to pressed yeast. On them, breads are softer and more magnificent, there is no yeast smell in the finished baked goods either. I put 4-5 g of pressed yeast per 400 g of flour.

After baking and cooling completely, I immediately cut all the bread with a large knife, hide it in a bag and there are no more crumbs until it is completely eaten
But in general, it seems to me that the main thing is delicious aromatic bread and the greatest pleasure in the cooking process.And all kinds of crumbs there are such trifles ...

suslja5004, congratulations on your purchase and first experience!
Try it in a recipe that you will like to play around with replacing the liquid: replace water with milk, then whey, then kefir, then beer, then think of something else yourself, for example, a combination of water + cream, milk + egg. The flight of imagination is not limited. However, do not forget that the amount of prescription liquid cannot be changed.
This way you will find your favorite recipe
By the way, about yeast, if the smell interferes, you can safely reduce their amount, by a quarter or half a spoon, until you find the optimal solution so that the bread rises and there is no smell. And yeast is replaced with leaven, there are a lot of them on the forum, try it.Tasty, healthy and no smell

Thank you all. It's good that you can consult with someone !!
I baked my two breads on whey, and I will definitely try another liquid, I really liked the idea with beer
In general, my dream is to bake delicious rye bread. I already bought some flour, but it’s probably not quite the same. Yesterday I read that there are 3 varieties of them, and judging by the description, I bought a seeded one, but it does not fit.

In general, my dream is to bake delicious rye bread. I've already bought some flour, but it's probably not quite the same. Yesterday I read that there are 3 varieties of them, and judging by the description, I bought a seeded one, but it does not fit.

Do not be afraid - try it. No one is immune from mistakes, but in order to reduce them and there is a forum. There are a lot of tips.
The road will be mastered by the walking

Tell me, how to use fresh yeast? Put in liquid and let stand? or the same as with dry?

In my opinion, seeded rye is used in recipes
And wallpaper or peeled is much less common and it is specially indicated which of them.

Tell me, how to use fresh yeast? Put in liquid and let stand? or the same as with dry?

Go here everything about yeast
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4844.0

Hello everyone.
Now I have a month of Kenwood450 and the shaft is turning in one direction again.
Are all three of my cars out of order? But, even so, I do not experience any inconvenience.

I baked "Darnitskiy" from a fugasca, it turned out very good bread, but I really do not like the knock during kneading. It's definitely not a bucket knocking, I was sitting watching how it was kneading, the bucket was rigidly fixed, and a knock came from below, then disappears, then appears again ... Today I went to the service center, asked the master what it could be, the answer is one disassemble and see. The stove is only 4 days old ... maybe it can be returned to the store ... and it's a pity, I got used to it. Who else knocks when mixing? and so it was all the time?

Today I went to the service center, asked the master what it could be, there is only one answer - you need to sort it out and see. The stove is only 4 days old ... maybe I can take it to the store ... and it's a pity, I got used to it. Who else knocks when mixing? and so it was all the time?
During mixing, my K-350 has a fairly high noise level (I would like to be quieter), but uniform. I did not notice any "extra knocks". Rather than contacting a service center, I'd rather give it to a store. You can take 14 days after the purchase without explaining the reasons, but only in its original form, that is, thoroughly wipe all surfaces with a cloth ...
If you hand over the stove to the store, you can buy another one and the separation will not be so painful
Or maybe everything will be done quickly and without problems with the service.

Yesterday I baked bread and forgot to take out the spatula ... This morning, of course, my husband cut it with all his heart, the spatula is now incised, but it got to me that I didn’t prejudge
Tell me, can you use such a spatula? after all, the teflon coating is damaged ...

Yesterday I baked bread and forgot to take out the spatula ... This morning, of course, my husband cut it with all his heart, the spatula is now incised, but it got to me that I didn’t prejudge
Tell me, can you use such a spatula? after all, the teflon coating is damaged ...
Oh, these husbands, they never forget anything? but what about your wife - so much noise? he is not a small child that he needs an eye and an eye

Dont be upset. I do not think that the coating is not so damaged that it is no longer possible to use the spatula. And when there are scratches on the bucket, for example from salt, are also not worth using?

And what did you decide with the stove: to the service, to the store, or do you use it like that?