Baking in KENWOOD BM450.

[Helpful hints and help in baking bread]

If you have any problems with baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Please study
UNDERSTANDING BREAD IN HOMEMADE BREAD, paying particular attention The kolobok rule

If you have any questions or problems, welcome to this thread !!!

Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines. There is a section for beginners "The simplest white bread"

Moderator

Kenwood has such a mode called artisan dough in English, and "homemade dough" in Russian. What is this beast? There are no recipes for it anywhere, including an extended manual for Kenwood, in attempts to find something on the internet - also recipes are somehow not found. I can lay out the length of each of the stages of the cycle, can anyone advise what it can be for? The total cycle length is 5:15, either for all 3 sizes of a loaf, or just some one, but not indicated anywhere.

This dough on dough - flour + water 1: 1, yeast goes there, and they wake up there in every possible way, then they are mixed with flour and reach. A very specific thing, because the dough is thin, which is first poured with steam from above so that it does not crust ahead of time - hemorrhoids in one word. I'd better knead and bake with my hands. After all, by the way, they only knead and offer, you need to bake in very special conditions, when almost all the bottom is warm ...
Such are the things.

[alexfigh]

alexfigh , you can read more, or please indicate the source where you can read.

If you are satisfied with English, then here 🔗 - I did not look in more detail, there, unfortunately, only a description of the equipment, with some subtleties of technology.

If we abstract from recipes, how was bread baked before? What was in stock?
1) Whole, wholemeal flour with a low gluten content - that is, the dough was not very viscous and did not keep its shape very well (but there were vitamins andinines in it - at least heaps)
2) yeast - not branded, which God sent, not that the highest grade - where did ordinary people get the highest grade?
3) stone ovens with a throat, not very good as ovens due to the constant flow of air, but ideal for just such bread - baking occurs from the bottom, at the same time the last rise of the dough takes place, which does not interfere with the crust on top, which is oooo-chen baked slowly in such ovens. For the elasticity of this very top crust, today's craftsmen - so as not to interfere with the rise of bread at first - steam the top of the loaf with steam.

Here, in general, is the baking method - plus the so-called. dough - to awaken these very yeast not of the highest grade - some gourmets just make flour with water 1: 1 + yeast, somewhere half a pack - not dry, with dry I don't know what will happen if they are "woken up" - honestly, I don't know just (about a kilogram for one and a half flour - I'm afraid to lie, I did it for a long time, ask the housewives for the dosage), I made a paste from this flour, that is, I brought this mixture to a boil, cooled it, added a little sugar instead of one and a half for speed, maybe two hours the yeast took off in half an hour. It may well be that a slow process gives a different quality of leaven - I won't say, I don't know. In that English. The text to which the link at the top says that there is still some process of yeast maturation, special enzymes are formed, etc. - that is, if you really bother, then until the end The end of the leaven preparation - expressive bubbles on the surface in large quantities.

Further - common places: leaven in the dough - you can add butter, you can not - not the essence.Knead not too steeply, let it stand until it increases by one and a half or two times, knead again, let it stand again (in both cases, do not overdo it with standing!) top wall), put on a sheet somewhere in a 7-centimeter layer, and bake over moderate heat before the stuck toothpick stretches dry, at the end (you can pull it out) for beauty you can grease with vegetable oil, it will be rosy Not too little fire so that the dough does not stand over and does not fall, and not too large, so that it still comes up ... Do not open the oven, for the dough is oh and a capricious infection

It's just that I can't share the recipes, because I didn't find it, but I did it myself. Better - if you indulge in wholemeal flour, dilute it with the usual somewhere 50:50, for wholemeal is really capricious.

I got to the forum, looking in the internet for material for translating instructions on the Kenwood bread maker, because I am a translator. So if you have difficulties with translation, please contact

PS here's a couple more links - Google gives out in abundance, but of course, only in English Do not blame me,
🔗
🔗

[alexfigh]

alexfigh , Thanks for the detailed answer
I previously went to the first link, and read the rest at my leisure.
Why did Kenwood give us such a regime? Riddle.
I wrote and called them. The result is 0.

The strangest thing is that there are other recipes in the instructions, but this one is yok ...

🔗

wales, please tell me, have you tried this dough yet? If yes, please tell us about your impressions.

To tell the truth, not yet ... I dug up these recipes myself a couple of days ago And I'm thinking about what flour to use ...

wales, excuse me, but you could not post the translation of recipes here. I'm not good at English. I think that not only me. But I really want to try, compare. I have time for such a long wait for the test. You’re probably also not just digging to find recipes for this mode? Is there a baker's excitement !? I'm right?

There is such a thing! But isn't everyone here like that? A?
Format - pdf. Language - Ukrainian.
Take away from here -
🔗

Eh, I already went there. What button to press with these speedometers - I don't understand ... I have two speedometers, everything is in English ...

Come on the FREE button - it's free. And there - download by clicking on the big DOWNLOAD button.

Thank you, I went in, it worked, I downloaded it, but ... There is also no recipe for the village dough! There is program 11, but there is nothing to it as well as for the 350 model! Or am I missing something? That is, it is only in that link in English that you gave, which is why I asked you to post the recipe in Russian, but you can also in Ukrainian, I'll figure it out. Thank you.

You can try the only one posted on the site.

For a 750 gram loaf

240ml water
1 egg
unbleached white bread flour 450g
1 tsp salt
2 tsp Sahara
25 g butter
1.5 tsp. instant dry yeast

I don't think that a very thin dough will come out with such proportions. And you can bake in the baking mode. Well, or in the oven, if you want to look like bread from the site

And there is such a piece of bread photographed

For comparison, I conducted the following experiment
with French regimes in Quena 450 and in Panas 255. Two white breads were made according to one recipe, the simplest: yeast, water, salt, flour, no sugar. French regime in Qena 3h. 40 minutes, in Panas - 6 hours. Both breads turned out to be the same weight: Ken - 826g, Panas - 821g. But the bread in Kena was 5 cm lower in height. All-so little time in it in this mode. In general, look. The first is Ken, the second, higher - Panas.

If you program the Kenwood for preheat mode, I think the results will be pretty much the same IMHO.

For comparison, I conducted the following experiment
with the French regimes in Ques 450 and in Panas 255.Two white breads were made according to one recipe, the simplest: yeast, water, salt, flour, no sugar. French regime in Qena 3h. 40 minutes, in Panas - 6 hours. Both breads turned out to be the same weight: Ken - 826g, Panas - 821g. But the bread in Kena was 5 cm lower in height. All-so little time in it in this mode. In general, look. The first is Ken, the second, higher - Panas.

Do they have the same buckets? It is necessary to compare in three dimensions.

vi_kon, I, of course, compared not only the height, but also the volumes, after all, we live in 3-dimensional, not one-dimensional space, it was just shorter to write. Here are the sizes of buckets in Ken and Panas:
for Ken: length 18 cm, width 13.5 cm, height 14.5 cm;
for Panas: length 19 cm, width 14 cm, height 14.5 cm.
And the bread is 5 cm lower in Ken. In Panas, he rose to the edge of the bucket, in Ken - no.
Conclusion: the volumes of the loaves are different, in Kena less.

I have a Kenwood bread machine and it only takes 3 hours 40 minutes to bake French bread ...
after reading the forum, I realized in Panasonic this cycle lasts about 6 hours ...
In my book of recipes there is no "French bread" and on the forum I did not find the recipe as such, there is no consensus whether sugar is needed or not
Maybe someone can tell me the recipe for this bread from the owners of the KENWOOD ovens, already tried and tested by you ... I would be very grateful ...
I have baked about 6 recipes in my oven, all attempts were successful. I especially liked "Milk with sesame", "Wheat lunch with greens", "Bread on kefir 2" (from Lena).
Many thanks to all who responded !!!!

ANSOL, for Kenwood models, where there is a French mode, there is such a bread recipe.
And it always turns out well (well, if the ingredients do not fail, of course).

The miracle of fine flour can be considered as ordinary flour.
Better to bake on a medium crust.

This mode did not give me rest, yesterday I turned it on. From myself to the dough (see on the official website of Kenwood) I added a full dispenser of chopped black olives (sprinkled with flour well), dry onions and oregano in a good handful - plus replaced the water with whey and 3/4 of the white flour with whole grain. This mode lasts 5 hours and 15 minutes (!!!), the last rise of the dough is 110 minutes, and I had to interrupt the last 30 minutes of the mode, since the dough stopped rising and began to fall off. She quickly turned on the baking, and after 50 minutes took out the loaf. The taste is very interesting, rich, however, I have not yet understood how this Artisan Dough differs from ordinary pastry. In general, I will bake it again, if I find other recipes for this mode, I always like to try something new.

It seemed to me that this mode is suitable for heavy dough, in which there is a lot of muffins, like here for paski \ cakes
Maybe I'm wrong...

[Egecihora]

Egecihora, you are not mistaken.
Only 30 minutes before the end of the program you have to knead the dough and remove the mixer. I can't do it any other way, otherwise during the last (very long climb) the dough comes out of the bucket.

[Egecihora]

Egecihora, you are not mistaken.
Only 30 minutes before the end of the program you have to knead the dough and remove the mixer. I can't do it any other way, otherwise during the last (very long climb) the dough comes out of the bucket.

Have you tried baking rye in this mode?
I read on this forum that rye flour takes a long time to rise

The 4th program is quick bread. On the fast mode, in general, to get just white bread, you need to put more yeast. And for yours it was better to put at least the 3rd program. You don't write the proportions in your recipe, but rye and buckwheat flour do not contain gluten, making bread more difficult to rise with them. You can add gluten for rye, and it is better to do it with dough or sourdough, compose a program for it yourself, Ken is just for this. Such complex compositions generally require supervision, it is problematic to bake them on the machine, sometimes you have to turn off the HP and wait for the dough to rise well, and then turn on the baking.

[https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.190]

Maroussia 29, in the first days of my acquaintance with my Kenwood, I also tried to bake bread according to this recipe, the result is an unfinished, failed brick. I'm not even sure if the dark flour in this recipe is rye.
If the recipe contains no more than 50% rye flour, then wonderful bread is obtained with programs 1 and 3. If the rye flour is more than half, then ideally it is best to take the opportunity to write down your own program in Kenwood's memory.
Here Vanya 28 posted it
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.190
I bake all rye breads on it, it turns out great.

Hello dear bakers. In general, the problem I have is this, I have been baking rye for the 5th time already, tried different recipes (programs 1 and 3 for my HB) from the website and from the instructions for HB. I came to the disappointing conclusion that:
1) I can't get rye bread (without adding any sourdoughs) in its pure form without auxiliary additives;
2) with all the proportions observed in the recipe for HB, the bun turns out, starts to fit, increases a little in volume, then for some reason the rise stops;
3) the penultimate experiment - a recipe for baking rye bread with kefir was taken (for those who are allergic to wheat flour) - in the end it was the same as in paragraph 2, while it was baked well on top, but inside it was not baked , smack of diluted yeast was felt.
P.S .: I never managed to bake bread in its pure form. It seems to me that sourdough is still needed to achieve the optimal result, or am I wrong?
A huge request to respond to those who have the same HB model and write about their experience and possibly give recommendations on how to achieve rye bread without sourdough and any panifarino-agram additives. Thank you!!!

I recently bought myself the same model. Two days ago I baked rye bread (to taste, of course, like Borodino, I added coriander seeds there).

2 tsp dry shivers
80 gr. wheat flour
470 gr. rye flour
1.5 tsp. salt
4 tbsp. l. rye malt (you can dry kvass) pour 80 ml. boiling water
2 tbsp. l. vegetable oil
2 tbsp. l. honey (we lay down two spoons of honey but such proletarian ones :-))) with a hill. If liquid we put three)
2 tbsp. l apple bite (added for sourness, but you can not put it)
1 tsp coriander cumin
2 tsp coriander seeds
330 ml. water

I put it on mode 3. The bread turned out to be tasty, but it didn't rise too high and the top dropped.
Our HP does not have such a mode, but we can program it. (I will experiment during the week).
Set to 1 hour warming up, 30 minutes kneading, 80 minutes raising the dough and 55 minutes baking.

🔗
🔗

Greetings to all home bakers!
So my wife and I decided to pamper ourselves and loved ones with delicious bread, they bought Kenwood BM450. But unfortunately, the first experiments were somewhat disappointing, there is no bread, in general, it turns out tasty, baked, but it is not possible to get such a magnificent and crispy top, as in the advertising booklet and in some photos of more experienced bakers. So far I have used only programs 1 and 5, I followed the recipe.
Tell me where and how to make adjustments to get "beautiful" and tasty bread.
And yet, during the sale, I was told that it was a convection oven, but somehow I did not notice this, maybe this is a marriage of the stove?

Maybe there is already such a topic, but I have not found it.
I bought HP Kenwood BM450. There are few recipes from the instructions and additional booklet, and they are all exotic. There is no recipe for common black bread.
There are a lot of recipes on the forum, but they are all for other bread makers. It takes some time and knowledge to adapt a recipe to a specific bread machine. Adapting a program or inventing / writing your own is even more.
I would like to find / get ready-made and tested recipes for this bread machine somewhere, as well as options for baking programs.
So far I tried the rye custard with yeast from Vanya28, but did not read the topic about rye balls - I was trying to get a bun out of rye flour. The result is delicious bread, but very dense and heavy.Below, where the mixer is, there are spiral-shaped voids in the bread.

I have a Kenwood BM450, the problem is that the top of the bread does not become a crust, it is soft. The bread is baked perfectly, the side crust is crispy and tasty, but the top is lush, and round, and beautiful, BUT! soft and not crunchy, and does not become crusty under any circumstances. I added more sugar, and I put on maximum roastiness, but nothing helps. Anyone have any advice? Or is it a defective bread maker and I need to change it? Or should it be? I cannot understand what is the matter.

I have a Kenwood BM450, the problem is that the top of the bread does not become a crust, it is soft. The bread is baked perfectly, the side crust is crispy and tasty, but the top is lush, and round, and beautiful, BUT! soft and not crunchy, and does not become crusty under any circumstances. I added more sugar, and I put on maximum roastiness, but nothing helps. Anyone have any advice? Or is it a defective bread maker and I need to change it? Or should it be? I cannot understand what is the matter.

Dear Vicky777!
I faced about the same situation
my question was answered by Marusya29, for which many thanks to her

Hi, this is a feature of our HP, the crust on top is less dark than on the sides. Check the readiness of the bread in the viewing window by how the edges of the bread will lag behind the walls of the bucket, and for a darker crust, leave it on the heating, but keep in mind that you can dry it out, and this will not be very good for the crumb.

My own research has led to the following conclusions:
1. To get a darker crust on top, I replaced about 1 third of water with milk, slightly warmed the water with milk.
2. In order for the top crust to crunch all the same, bring it to the desired condition in the electric oven (just a little bit 5-10 minutes)
I also failed to get the top crust, as in the advertising brochure, strictly following the recipes.
Maybe someone else has any secrets?

Vicky777, have you tried baking French bread on mode 5 from the recipe book? If in the 1st or 3rd I also do not always have a crispy crust, then French bread is 100% crispy, despite the fact that the crust is light.

Thanks to everyone who responded, I always put a dark crust on the regime - I love this. Does not help. The top, by the way, is not that lighter, no, it is almost the same color as the whole loaf, only not hard and crunchy, but soft. Although it looks great. Until you touch and start cutting, you cannot see that it is very soft. So, as I understand it, as Vios said, the only option is to fry in the oven? Since I left it on the heat, as Marusya29 advises, milk instead of water, and honey instead of sugar, and so on ... Sometimes whole grain bread came out with a slightly harder crust - but still not crispy, but the usual white - always a soft top is obtained. So it turns out that this is a problem with the stove itself, with convection? Zhannika, I have not tried French bread yet, I mainly used modes 1 and 3, I will try, of course, but should it work well in any mode?

Yes, I totally agree. The recipes for the book are not easy. We bought a Kenwood 450 bread maker just yesterday, immediately tried the simplest recipe from the first page - they waited, it didn't work out, some raw brick ?!
Where you can look at recipes for our model, I really want to learn how to bake a cake with raisins. Thank you in advance.

I read all the topics that came across, but I did not find it about NOT forming a kolobok. Everywhere the bun was simply not obtained with the desired consistency. And it doesn't work out for me at all, the dough turns out to be torn lumps! Trouble, help (Pekla is just white bread. The first experience and immediately lumpy! The second time I'm afraid to start ((
With the baking mode, the same is obtained, so IT is baked, shapeless stubs (((

I make Easter cake on program 6, I put it on 500g, since 750 is not baked, and 1 kg comes out of the bucket.And I put a handful of raisins, but instead of the usual dry yeast, I put yeast for baking. An excellent cake turns out.

I have a Kenwood BM450, the problem is that the top of the bread does not become a crust, it is soft. The bread is baked perfectly, the side crust is crispy and tasty, but the top is lush, and round, and beautiful, BUT! soft and not crunchy, and does not become crusty under any circumstances.

Bread making in the oven was discussed here on the forum. Maybe I misunderstood (well, I'm not a very experienced "baker" yet), but it seems that it is not so easy to get a crust on top, and maybe not really almost.

Even if you just argue: why do you get the bottom and sides of the bread in Kenwood with a crispy crust? Because they come into contact with the walls of the mold and are baked - much like it happens in a frying pan in the oven. And the top of the bread does not come into contact with the mold - and cannot, because it must grow somewhere, ferment out And therefore it turns out to be softer and more tender ..

And in general, here, IMHO, and there is nothing to worry about - after cooling the finished bread and some storage, its crust still becomes non-crunchy, because it absorbs moisture from the air ...

I read all the topics that came across, but I did not find it about NOT forming a kolobok. Everywhere the bun was simply not obtained with the desired consistency. And it doesn't work out for me at all, the dough turns out to be torn lumps! Trouble, help (Pekla is just white bread. The first experience and immediately lumpy! The second time I'm afraid to start ((
With the baking mode, the same is obtained, so IT is baked, shapeless stubs (((

Don't be afraid to get started - read the forum and you will succeed!
Maybe you don't have enough water or the flour is not right .. can you show a photo of the lumps?

maybe someone tried to make a recipe for ciabatta and make a program?
share plz !!!

maybe someone tried to make a recipe for ciabatta and make a program?
share plz !!!

Have you seen the ciabatta in general? This is flat bread on a baking sheet, hearth bread from the oven! And the dough is thin!

Such bread will not work in a x / oven like the original!

Therefore, just put all the ingredients and bake as usual on the Main Program, just observe the bun, otherwise the roof will settle in the oven from a large amount of liquid and it may turn out damp.

And look at the recipes for Yeast Wheat Bread, it seems that someone has already baked such bread in a bread maker

Have you seen the ciabatta in general? This is flat bread on a baking sheet, hearth bread from the oven! And the dough is thin!

Such bread will not work in a x / oven like the original!

Therefore, just put all the ingredients and bake as usual on the Main Program, just observe the bun, otherwise the roof will settle in the oven from a large amount of liquid and it may turn out damp.

And look at the recipes for Yeast Wheat Bread, it seems that someone has already baked such bread in a bread maker

yes, of course the original won't work
But can a brick with big holes?
After reading, I realized that one of the differences is long standing. can it make sense to make such a program?

Dear users of the 450th model, are you not embarrassed by two test runs in the main mode? I have 450 and 366 kenwood, and so 366 has one dough in the main program and bread always with a beautiful roof turns out, and in 450 most often it comes out with a roof in bumps and bubbles ... I tried both steep and soft dough and the amount yeast to vary. Or maybe the reason is flour (my stoves are in different cities, so the flour is not the same)? I am still inclined to believe that the appearance of a bread in 450 spoils the second crush

I bought this bread maker 2 weeks ago. It bakes well, but there is one big drawback - when kneading the dough, you can hear the smell of burnt plastic, and when baking, this smell is generally very strong, such that you have to open the window. I thought at first that it might burn out the dust inside, but 2 weeks have passed and the smell does not disappear.

Who has such bread makers, please tell me whether it was like that for you at first, or maybe it's just me?

My stove smelled only the first time it was used, foreign smells no longer bother me ..

Good day.

I ask for advice from experienced model owners, if possible
I got it as a gift, I’m wondering what should be recommended in the first place for the practical use of HP? Hitherto had no business with bread makers. I understand that the regular recipe for white bread, for example, can not be changed in the first experiments? Well, boldly use the site's recipes, regardless of the manufacturer and type of stove?
In a word, I will be grateful for any valuable considerations. I really hope not to repeat the questions :-)

Thank you in advance!

Dear users of the 450th model, are you not embarrassed by two test runs in the main mode? I have 450 and 366 kenwood, and so 366 has one dough in the main program and bread always with a beautiful roof turns out, and in 450 most often it comes out with a roof in bumps and bubbles ... I tried both steep and soft dough and the amount yeast to vary. Or maybe the reason is flour (my stoves are in different cities, so the flour is not the same)? I am still inclined to believe that the appearance of a bread in 450 spoils the second crush

it's good that only the appearance! but with me, after the last kneading, the bread does not have time to rise to more than half of the bucket and begins to bake! here is the horror ..... or rather, everything was good the first year, but for a month now. bread as it is not happy! I also think that the second exercise spoils everything!

my HB is already a year old. I did not experiment much, I read 2 recipes for dark and white bread, baked these recipes, it turned out deliciously and magnificently (except when the flour is very raw or not of high quality, then the roof dropped, or the damp bread itself came out)! In general, for a whole year I was happy and did not change ANYTHING IN THE RECIPES! But for a month now, after the last warm-up, my bread manages to rise only to half the bucket and baking begins! What I didn’t do, I changed the flour, and the drozzi changed it and heated the water harder (water, milk, whey, in general, liquid) ZERO changes! what's happening? maybe she stopped heating when proofing? maybe it was so? because the bread was always fluffy, tall and so delicious !!!!!!!

my HB is already a year old. I did not experiment much, I read 2 recipes for dark and white bread, baked these recipes, it turned out deliciously and magnificently (except when the flour is very raw or not of high quality, then the roof dropped, or the damp bread itself came out)! In general, for a whole year I was happy and did not change ANYTHING IN THE RECIPES! But for a month now, after the last warm-up, my bread manages to rise only to half the bucket and baking begins! What I didn’t do, I changed the flour, and the drozzi changed it and heated the water harder (water, milk, whey, in general, liquid) ZERO changes! what's happening? maybe she stopped heating when proofing? maybe it was so? because the bread was always fluffy, tall and so delicious !!!!!!!

If the flour and yeast were definitely changed to another manufacturer, take the HP to the service!

If the flour and yeast were definitely changed to another manufacturer, bring the HP to the service!

Yes. I think there is no other option! in St. Petersburg, where can be attributed?

Yes. I think there is no other option! in St. Petersburg, where can be attributed?

🔗
🔗

LLC "Delongy"

Hotline phone

(call within Russia is free)

8 (800) 200-52-62
We'll have to call by phone, there is no information on the site yet.

Or here is their second site

🔗