Baking in KENWOOD BM350.

That way https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1418.0
Discussed here "Rustic dough"

Hello.
I threw out 2 recipe mixes from the book that came with our oven.
Now, from my own little experience, I can say that I will not bake from a book for sure (and I do not advise you either).
Already three times baked Italian bread according to the recipe from this site. It turned out great and tasty.
Tomorrow for Christmas I'm going to bake "PinaColada" Bun with candied fruits (the recipe is also from the site).
My advice to you, carefully read the recommendations (they are given here on the site). Only then choose a recipe and bake. Good luck.

I make dough for dumplings, dumplings, noodles, buns, pizza on the 10th program. If the dough is not yeast, then I take it out at the first squeak. (To save time) If a full cycle passes, it's okay.

take any recipe from the forum, just pay attention to the volumes: in the bulk there is a "cup" for 240 ml of liquid (this is about 150 g of flour), and in kenwoods, cups for 450 ml of liquid. I can send you my recipes, proven, they are all in grams

Hello, here I am suffering with recipes, nothing works from the forum, you can ask to throw off your recipes, if it is still relevant, otherwise these messages were long ago

Can I ask you for recipes for kenwood bm 350 too? otherwise there are not very many recipes in the book.

In the Russian and English manuals attached to the machine, this mode is simply called dough. In the English-language recipe supplement, this mode is called dough \ pasta dough. That is, presumably, you can make dough for pasta dumplings in it, right? And who checked the thread on his bread maker? Again, I can schedule the stages in time. It just always seemed to me that the pasta dough does not seem to need a rise ???

Tell me why is my dough being baked? 2 times oversized. knead the dough into buns, but not raised, hammered bread is baked. When do you get the dough? why doesn't it pick?

I don't understand .. The instructions don't say anything about the dough

Tell me why is my dough being baked? 2 times oversized. knead the dough into buns, but not raised, hammered bread is baked. When do you get the dough? why doesn't it pick?
I don't understand .. The instructions don't say anything about the dough

As far as I understood from your words, the Dough mode does not imply baking bread.
In the Dough mode, the dough is kneaded 2 times, 1 long proofing - this is where the program ends and the display is reset.

Next, you need to pull the dough out of the x \ n and stand it in a mold or in another way, and then bake in a cold \ n or oven - proofing and baking options are possible.

What do you want to get from the Dough regimen?
How long do you have this program?

[Hilda]

It just always seemed to me that the pasta dough does not seem to need a rise ???

Hilda, yeast-free dough needs "rest" after kneading. One of the secrets of good dumplings or waffles (of different consistency) is to let the dough lie down or stand for 15-20 minutes ...

As far as I understood from your words, the Dough mode does not imply baking bread.
In the Dough mode, the dough is kneaded 2 times, 1 long proofing - this is where the program ends and the display is reset.

Next, you need to pull the dough out of the x \ n and stand it in a mold or in another way, and then bake in a cold \ n or oven - proofing and baking options are possible.

What do you want to get from the Dough regimen?
How long do you have this program?

what I expected: I will load all the ingredients, the kneading will start, maybe it will warm up a little, after a while it will give a signal and I take out the Dough, or leave it there, in the warmth so that it would fit a little. Then I take it out and work on ...
the program lasts 1.30 minutes. It does not give a signal about the end of the kneading, but the arrow on the display goes down further and shows the baking of bread, and after that it already ..............

I apologize, my husband distracted, it turns out he figured it out, I'll try again, if he's right, Then the question is closed. Thank you. I'll write after testing .. what's what.

That's right, there is no signal after mixing, 30 minutes. kneading, then the arrow goes down not to baking, but to proofing. The dough is rising and will beep only after that, that is, after 1 hour. There is no pastry there.

That's right, there is no signal after mixing, 30 minutes. kneading, then the arrow goes down not to baking, but to proofing. The dough is rising and will beep only after that, that is, after 1 hour. There is no pastry there.

Yes everything is correct.
I did it thanks.

Yesterday we bought a Kenwood BM350. I made the first bread according to the very first recipe from the supplements. books for 500 grams, and even tried to weigh the flour with scales - when observing, the dough seemed thin to me, and the flour remained in the corners of the mold (well, these are trifles - I shoved my finger), in general, it was not clear what was baked. Then I tried to knead a loaf of 1 kg according to the same first recipe, only now I put the flour in my personal measuring cup (for the column "flour"), because by this time I looked on the internet how the dough should look like - it seemed like the dough came out almost as it should, harder, but not a ball - everything rose, but baked with a huge hollow in the middle. But the main jamb of both attempts is that the top remains ALL white, that is, there is no question of any crust at all. Why is this so? Everything is baked inside, the sides are good, and the top is generally white. I'm already going back to the store if the third attempt fails tonight. What a specialty I am in homemade yeast dough and baking it in the oven! And here ...

All your questions answered here Kneading and Baking Basics https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0 and in the Baking Basics section - study, many questions will be removed at once.

A hollow in the middle - three main reasons: a lot of liquid, a lot of yeast, poor proofing.
Watch out for the kolobok first

Dear forum users help !!!!!

I bought 350 off my hands, from a friend who "used it a couple of times", and realized that it was not hers.
In appearance, the stove is in excellent condition, and I don't want to believe that problems in technology yet, I prefer to think that this is the curvature of my hands (((

The problem is this: I've been fighting for a week now, I've been baking according to different recipes both from the forum and from a book, which I didn't do anymore and weighed the ingredients both by eye and with measuring spoons, and covered the window so that the heat does not go away, but the result is the same
THE BREAD IS HEAVY, DOES NOT RISE, but if it rises, it settles, and at the exit I have a brick that is very difficult to cut, such a good baked brick (((((

WHAT AM I DOING WRONG?

Maria, is the yeast tested? Obviously it's not the stove, but the yeast. Maria tell us everything in detail: how much and what was put in, how did the kneading take place, was the bun formed?

yeast in granules, I don't remember the company, today I will buy other "active" ones, I have not changed the yeast yet.

thanks, I hope my bread will be cured

Maria, if the machine kneads the dough and then bakes it, it turns out that she performs all her functions.

WHAT AM I DOING WRONG?

Try to start making friends with bread from here Kneading and baking basics https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

ANSOL, or can you send me recipes for kenwood bm 350, thank you in advance.

[kpiks]

kpiks catch the link
🔗
Girls and boys take a fugaski time! There is a link on the forum to download the recipe book archive!
Thank you and hope for your understanding!
Shl And leaving your address open, you give spammers another address for spam garbage, moreover, your own!

and also my recipes are collected here https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=65378.0 and here https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9934.0
leaf through, there may be more recipes

[MILK BREAD]

Good day. A brand new one on your forum.
I loved one recipe. Even my 13 year old brother bakes this bread.

MILK BREAD

Dry yeast soft-moment 1.5 teaspoons (preferably measured from the kit
Flour - 500g. (I sift it from the usual five)
Salt -1.5 teaspoons. dimensional
Sugar - 1.5 table. lies. dimensional
Plum oil. - 2 tablespoons ordinary
Milk - 350 ml.
Cooking method and sequence.

Pour yeast into the bottom of the bucket, then sifted flour. Then everything in order and milk last. Milk can be diluted with water, I make 200 milk and 150 water, the liquid must be warm !! (both milk and water) or milk alone
Bake 1 mode 700gr. medium crust. At the end of the process, take out the bread, it is better to pull the mixer out of the hot bread. Then wrap it in a towel and let it sit for longer, the better.
Bon Appetit everyone

Please tell me who knows! Can't find anywhere what is the temperature in the oven in the "baking" mode?

what is golden syrup?

Please tell me who knows! Can't find anywhere what is the temperature in the oven in the "baking" mode?

I can suggest measuring with a thermometer with a range of up to 250. I assume that from 200 to 250.
My VM-350 is not hot enough. So in a batch for 1 kg I put no more than 750-800 g of dough (the sum of the masses of ingredients) and in the mode of "fried" crust darker than golden brown bread does not work. Also, baking has been slightly rising lately. I treat the yeast by steeping for 30-40 minutes.

Tell me, please, forgot where I met how much the programmer is reset to zero? Without looking, I turned it on for bread, but there is not the right program.
How long to wait with the plug pulled out to rearrange the program? Or can you change it during the batch?

Please tell me why I can't get the cake, whose master class is on the main page in the bread section. Baked three times, it turns out half-baked, heavy. The bread is always excellent, the flour, yeast are checked, the temperature and the tab are kept. Thank you

Because, the dough for bread and for cake of different composition and consistency
About Easter cakes here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=349.0
About cupcakes here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=187.0

Thank you for the answer, I understand that it is different, but after all, the master class is called kulich and the laying of products is described in steps and it is for this bread machine

Natalia, here on the site I found a recipe for Easter cake - kneading dough in a bread machine, and baking in a slow cooker. But initially, as the author points out, a recipe for a bread machine. The cake turned out to be delicious! As many as three baked (my family loves the Bright holiday of Easter!) - everything is perfect! Baked in a cartoon. If interested, I can look for the recipe page.

People, tell me. Please, I have been using this bread maker for 5 years already, I am very happy with it, I have already forgotten the last time I bought bread. It works without failure, I think there is no better bread maker, although it can eat, but mine is quite fine with me. But lately, when I bake bread, when I take it out already ready, there are very often places along the edges of the bread, on the sides of the loaf where unmixed salt and flour remain. Who does this happen, what needs to be done so that everything mixes perfectly. When we just bought it, there was a problem that the bread did not rise well, and I read that when you put bread on baking. then you need to sprinkle salt separately in the corners, sugar in another corner and yeast in the third corner. I began to do so. the bread rises perfectly. but there was another problem that these ingredients do not mix well. Please advise. how to be So that the bread is even and rises well.

[Lenok1980]

Lenok1980, I have both 350th and 450th Kenwoods. So the first one kneads the dough much better. And your problem is solved very simply: pour oil into a bucket directly onto a mixer, stir yeast and sugar in a warm liquid and pour it all into a bucket, then all the flour and salt on the flour. And the beginning of the program. Everything always works out great. 350th on batch-beast

And, of course, control the bun, and from the corners with a silicone spatula you can push the flour at the kneading stage))))))

Lenok1980, I have both 350th and 450th Kenwoods. So the first one kneads the dough much better. And your problem is solved very simply: pour oil into a bucket directly onto a mixer, stir yeast and sugar in a warm liquid and pour it all into a bucket, then all the flour and salt on the flour. And the beginning of the program. Everything always works out great. 350th on batch-beast

Thanks a lot for the tip. I would never have thought of it myself. Tomorrow I will bake bread, I will definitely try.
And the butter on the mixer, is it so that it is better pulled out of the loaf?

And, of course, control the bun, and from the corners with a silicone spatula you can push the flour at the kneading stage))))))

Yeah thanks

[Lenok1980]

Lenok1980, of course, you understood everything correctly about the mixer

I began to bake bread according to your advice, so not only are there no poorly mixed places, but the loaf itself turns out to be beautiful, even and rises more than before. Thank you for the advice.

[Lenok1980]

Lenok1980, I am very glad that everything is working out for you !! I myself cannot imagine life without my beloved Kesha !! Delicious bread to you!