Bread Maker Kenwood BM450

[Darnitsa bread (by fugaska)]

Hurrah! Everything worked out!!!
Made according to the recipe from the forum:
Darnitsa bread (by fugaska)

Congratulations!
I'll try this recipe too.

Yesterday they added about 20% rye to wheat. They baked according to the first program. At the beginning of the ascent, something pulled me to open the lid, so the roof of the final product collapsed. But this is not the main problem.
The crumb came out wet. They baked for the guests, I had to make excuses like a two-man. So about more water, I would refrain ...

This rye flour is capricious in general. Moreover, each place has its own, some are drier, some have a different grind. It is possible and necessary to follow someone else's recipe, but not to take into account all the nuances. It will take a long time to fill your bumps.

Hello everyone.
I've been baking bread for several years already in the third bread maker.
ALWAYS ratio of liquid foods: dry foods = 2: 3 plus or minus 1-2%.
Therefore, I have always avoided this recipe. But I'm thinking - let me try to bake one to one. And, of course, the dough turns out to be very smeared, like a bun and does not smell. Added 60g of flour, wheat. The gingerbread man has barely formed. The bread went well, baked well, delicious, but it looks nothing like Darnitsky, let alone any black one. Slightly gray in color.
This is not criticism, it just works for me.

I bake with sourdough, and if anyone is interested, I adapted the recipe for Darnitsa bread https://Mcooker-enn.tomathouse.com/in...f&Itemid=26&topic=12121.0 to your leaven and our oven. My rye sourdough is already 2 months old. (I started with a glass of flour and 3/4 glass of water, fed like this for 3 days)
Now, I always have half a half liter jar in my fridge.
I mix my starter culture, a glass of flour and 3/4 glasses of water, leave it overnight (or for 4-6 hours) in the bathroom (I have a heated floor there)
In the morning, I set aside half a half-liter jar from this leaven and send it to the refrigerator (upper shelf), mix the rest with 100 gr. rye flour, 100g. wheat flour, 200 ml. water, mix everything well and pour it into the stove.
I wait an hour and turn on my program *
I'm waiting for another 55min. and add 75 ml there. milk, 1 h. l. salt, 250 gr. wheat flour and 100g. rye. In the process of kneading, I add 50g to help the kolobok. wheat flour and at the end of the batch I add 1 tbsp. l. olive oil. I no longer need, then the bread maker works by itself.
* programmed it like this:
heating 1 hour
1 batch 3 min.
2 kneading 10 min.
1 approach 20 min.
2 approach 2 hours
3 set 0
warming up 20 min.
The program is running at 4.53 (+20 min. Warming up)
It turns out delicious and beautiful (the top cracks, but to be honest I like it)

Sorry, please, there is no way to reread the whole topic - maybe the question has already been raised ...
Yesterday I helped a friend program on his new VM450. I made a program, and then ran into a difficulty - when I launch it, there is no possibility of choosing another size of bread, except for 1 kg, as well as the color of the crust
Can you please tell me how to do it correctly so that the program for a half-kilogram loaf and even with a dark crust turns out ?? )
And yet, everyone adheres to the order of the bookmark: water-flour? What caused this? I was puzzled by the question, because I bake flour - water in Panasonic ...

I think the order of bookmarking is important with a delayed start, so that the yeast does not get wet ahead of time and does not start working.
I tried to lay it in different ways - the result is the same. But sometimes it is important that the yeast works first, then I put salt and oil a little later, and sugar and yeast immediately into water, then flour, etc.

Sorry, please, there is no way to reread the whole topic, maybe the question has already been raised ...
Yesterday I helped a friend program on his new VM450. I made a program, and then I ran into difficulty - when I launch it, there is no possibility of choosing a different size of bread, except for 1 kg, as well as the color of the crust

yes, you are right, you will not be able to change the weight and crust, and it is not necessary. After all, we program it ourselves in standard programs, the color of the crust and the size of the loaf depends on the baking time (by decreasing and increasing the baking time by 5-15 minutes, the color changes). so if you have programmed so that the crust does not seem sufficiently tanned to you, just wait until the end of the program and immediately put on the mode just baking (we have 14) for 10 minutes. until 1h 30min If you overdo it and think that's enough (when she's still baking) just force the program to stop.

Finally it turned out to register, hurray!
Accept, beginner

There are many, many questions, I will try in order: on prog 3 I did not get either rye or whole grain.
The ratio of flour 50:50 white and rye or whole grain, in rye added 50 gr. mixture of Borodinovskaya. In general, the bread is edible, baked, but almost did not rise, the height of the loaf is 5 cm.
What am I doing wrong
Experienced bakers, help!

... In general, the bread is edible, baked, but almost did not rise, the height of the loaf is 5 cm.
What am I doing wrong
Experienced bakers, help!

Forgive me for being in charge of the experienced, but for me everything is obvious: your yeast or your leaven is not doing its job! Either they are killed by a 30-minute preliminary heating (which is unlikely on a working stove), or they are simply spoiled.
Excerpts from the instructions on this matter:
• Wholemeal bread will be lower.
• Not enough fluid.
• Have not added or added insufficient sugar.
• The wrong kind of flour was used.
• Wrong yeast variety used.
• Not enough yeast was added or the yeast was too old.
• The accelerated bread mode has been selected (this is definitely not the case for the 3rd program).
• Yeast and sugar were in contact with each other prior to the start of the dough mixing cycle.
• The liquid was too hot.
• Too much salt has been added.
• If the timer was used, the yeast got wet before starting the bread making process.

[here:]

I read the instructions from cover to cover several times, I am at a loss ...
...
And what kind of brown bread are you baking on Borodinovsky type? It seems to me that this mode is not suitable for him.

If we want pure rye bread, then read
here:
and ask questions there.
The taste of Borodino bread can be easily obtained by adding caraway seeds to rye custard bread and replacing sugar with dark honey.
The program for baking rye custard bread in Kenwood BM450 looks like this:
1. Temperature equalization - 0 minutes (0 - 60 min.).
2. Mix 1 = 0 minutes (0 - 10 min.).
3. Mix 2 = 15 minutes. (0 - 30 min.)... We help with a spatula.
Next, sprinkle the cumin seeds previously soaked in water on top and close the lid.
4. Rise 1 = 60 minutes (20 - 60 min.).
5. Mix 3 = 15 sec. Will not turn on.
Mix 3 mode always 15 sec. and turns on if the Ascent 2 time is selected more than 0 min.
6. Rise 2 = 0 minutes (0 - 2 hours).
7. Mix 4 = 15 sec. Will not turn on.
Mix 4 mode always 15 sec. and turns on if the Ascent 3 time is selected more than 0 min.
8. Rise 3 = 0 minutes (0 - 2 hours).
9. Baking = 1 h. 30 min. (0 - 1 h. 30 min.).
10. Heating = 0 minutes (0 - 60 min.).

In total, it will take 2 hours 45 minutes for success. and not a lot of patience to consider the characteristics of the available rye flour and yeast.

Thank you, I'll look now. Properly 100% rye bread
my husband probably won't like it
Have to experiment

I don't like 100% rye, try half
here is my recipe:
300 gr rye sourdough on beer
300 gr wheat flour
120 grams of beer (as much as possible, my sourdough was thick)
1 1/2 tsp salt
1 1/2 tbsp. l. Sahara
2 tbsp. l. vegetable oil
in the evening I kneaded the dough on the mode, left it overnight in the oven off, in the morning I turned on my favorite program (I have it just for this bread 60 minutes approach and 1.10 baking) with a delay of 7 hours so that hot bread arrives from work.
I almost forgot to be ruddy on top, I moisten it on top with warm water before putting it on baking

[Vanya28]

... Vanya28 thanks for the advice, I'll try to program. But I'm not aiming at custard bread yet, I would have to deal with yeast
Or does the proofing time depend on it?

And another question: should the rye dough bun be softer or denser than wheat dough before proving?

Rye custard bread is not difficult.
You can bake with both yeast and sourdough.
Read the topic carefully, there is a video course, baking errors are considered, and success is shown, of course.
In the beginning, the main thing is accuracy, adherence to the recipe and technology.
A gingerbread man does not form on pure rye flour, everything is clearly visible on the video.
Proofing time (raising the dough) with sourdough is usually longer.

Dear Kenwood Owners? Tell me, what should be the mains voltage for these bread makers according to the requirements? ...

For LPG 220 volts.
The problem is solved by a voltage regulator. If it is expensive, then you can install an autotransformer with manual adjustment, the power for the whole apartment is 5-10 kW.

: flowers: Tell me, pl. how noisy the 450 works. I had Ken for 9 years already. all is well, but NOISE !!! I bought Panas 255, the noise is super, but a marriage. They seem to take him away, I'm thinking about 450. Tell me.

A marriage in Panasonic is a rather rare thing, but if it happened so, then choosing Kenwood BM450, you will get an excellent oven, the most advanced and functional for today, which can bake complex recipes in one click, unlike Panasonic today. It is difficult to compare these stoves, because Panasonic does not produce stoves with the possibility of programming today. Otherwise, these stoves are similar to each other. Of the amenities, the Kenwood BM450 also has a window and a backlight, which is very convenient.

Noises and makes noises
Panas is much quieter
And the window fogs up a lot, so it's hard to see

Thank you, dear bakers!
I decided on the poke method. Ken was brought in. That's horrible!!! : o Looks like gray, the bucket is crooked, thunders like my ancient one. On Gorbushka everyone was wearing colorful stickers, but this one was not. Small scratches everywhere, in places where the bolts were screwed, as if they were twisted with an ax. On the front too. In a word, I had to refuse. Tomorrow I'm expecting Panas 255. I ask for prayers, I really want homemade bread. The old woman has already managed to challenge her nephews, so I am suffering now. But children have happiness. Thanks everyone for the help.

Hello everyone! Today they brought me my stove, everything is very beautiful, everything is plump, now it kneads the simplest white bread (because I have the first stove).
Thanks to everyone for your advice and recipes, special thanks to Vanya28 who helped me make my choice.

And about scratches and other defects, most likely they put a used stove on you, we practice this in the Bering or Bering Strait store (I don't remember exactly) - my husband had a chance to work there for 3 days and he categorically forbade buying there (although it is cheaper there ), says and a packaged used ear can be slipped.

Bread and salt to you, dear bakers! Take to your ranks! On Monday they brought a Kenwood 450. Using the "experience of previous generations", I train on "plain white bread" from recipes for a bread machine. The first time the bread was excellent, I controlled the bun, felt it, added flour. Thank you very much Admin for the detailed information on baking, it was very useful to me!
Second, damn it, that is, the bread is lumpy! I put a program with a delayed start for the night. In the morning, a crater from a volcano turned out! It seems that I put everything down, like the first time ... But, I will not despair, the weekend is ahead, I will fill my hand!
Here are my "works of art":

I watch the kolobok through the window

The first "pancake"

Second "damn"

Only verified recipes should be set on the timer.you just had to load the stove before going to bed and have time to control the batch - then it will cope on its own, the result will please

I am now also a happy owner of the Kenwood BM450 bread maker!
Which is very, very happy! The beauty is unearthly, I like everything in it)))
Of course, I'm not a wizard yet, but just learning, but I hope everything is ahead of me)))
Until then, my first steps!
This is my firstborn))) Recipe "Plain white", the top just cracked.

Incision.


This is the second bread, sweet with raisins, it is cooling down for now.


I really like this business !!!
Thanks a lot to the forum! Just a storehouse of useful information and necessary and important advice)))

Good day!

Take in the ranks of Kenwood producers. I really like the stove both in design and in function. My wife and I have already tried to bake "Egg white bread" (since there were no scales and everything was measured by eye, slightly - by 1 cm the roof fell off) and Darnitsky according to Fugaski's recipe. Didn't have time to take a picture - they ate
I have not yet fully understood, but there is a feeling that bread is not baked to the end, a slightly damp crumb ... perhaps it is not necessary to put it in a towel after the oven ...

Congratulations on your HP purchase!
And now on the case:
1. it is not necessary to pour everything on the eye. If there are no scales (and you still have to buy, see for yourself, it will be a pity for spoiled products), use a measuring cup.
2. Wet crumb can also be from incorrect ingredients.
3. to cool down, you can simply put the bread on a metal grid, for example, a hot plate, you do not need to close it.
4. Be sure to read the Admin's recommendations on the formation of a bun in the basics of baking. In the initial period of work with HP it always seems that this is an automatic work - I filled in the products and that's it. With time and experience, you will see that bread can form in different ways depending on a host of factors, and make sure that controlling the bun is a must.

Congratulations on your HP purchase!

Thank you!
We bought the scales, now we are measuring everything. I laid the ingredients as written in the recipe on the forum or to the bread machine: first, liquids, then loose, yeast at the end (salt, sugar, honey - previously dissolved in water).
Otherwise, many thanks, today I will study and correct.

Finally, I got a bread that satisfied all my aesthetic and taste needs))))) I am very glad! The cookie is clever! In addition to bread, she made me plum jam today and made dough for cinnamon rolls. The family is delighted)))


This is my handsome. Made according to the recipe taken from this forum "Bread on kefir".
Well, cinnamon rolls))) The recipe is also from the forum. "Awesome dough" - that's what I think it's called.

Just SUPERFORUM !!! And how many have not yet been read and untested!

Great, I got exactly the same my first bread, maybe if it's lighter, surprisingly the roof is intact. I also put some poppy and sesame seeds in there, but I could not insert the photo, the forum said that it was too big.

Great, I got exactly the same my first bread, maybe if it's lighter, surprisingly the roof is intact. I also put some poppy and sesame seeds in there, but I could not insert the photo, the forum said that it was too big.

We are waiting for a photo of bread with poppy seeds and sesame seeds)))
I just kumila and poppy and sesame and want to try to make it in the near future. I want to see what can happen))).

And I understood why my first products were so, to put it mildly, strange. I did not carefully read the instructions for the yeast. I had "Saf-Levure", and they had to be diluted with water, and I poured them into flour! From here, the bread looks ugly and the taste is not so hot! So once again I am convinced that you need to treat all the little things CAREFULLY, and not rush on emotions)))

Guy, of course, you need to be careful. But! It has been tested by trial that SAf-Levure, if used as a SAF-Moment, that is, sprinkled on flour, and not diluted in water, gives a slightly lower bread height (moreover, notice this on breads with the addition of buckwheat and other flour , not white bread). And that's all. The type of bread does not change.Itself baked on the levure - it's okay. It is important not to take yeast, for example, from a kvass kit, from which kvass wort is used, there really is a qualitatively different yeast. So besides yeast you did something else wrong. Is everything okay now?

I am such a kettle in these pictures, my first baked bread with poppy and sesame additives:







trying to resize - changed the color of the last photo

1. it is not necessary to pour everything on the eye. If there are no scales (and you still have to buy, see for yourself, it will be a pity for spoiled products), use a measuring cup.

True truth.
I also thought to do with measuring cups, glasses - not convenient.
The bread turns out good only if I control the bun,
that is, you can forget about delayed baking.
And I want to wake up from the smell of freshly baked bread

[fugaska]

fugaska, thank you for your advice! I baked my next bread (sweet with raisins): overnight I loaded all the ingredients into the KhP, controlled the bun and bainki. True, at night I jumped up to take out bread from the HP, I was afraid that during the night it would damp inside the HP. The result is really good!

Guy, of course, you need to be careful. But! It has been tested by trial that SAf-Levure, if used as a SAF-Moment, that is, sprinkled on flour, and not diluted in water, gives a slightly lower bread height (moreover, notice this on breads with the addition of buckwheat and other flour , not white bread). And that's all. The type of bread does not change. Itself baked on levyure - it's okay. It is important not to take yeast, for example, from a kvass kit, from which kvass wort is used, there really is a qualitatively different yeast. So besides yeast you did something else wrong. Is everything okay now?

Well, I don’t know, the smell of yeast from the levure was very strong (my husband immediately noted this), the bread did not rise well and the yeast was felt in the taste. As soon as I changed them, everything returned to normal. The flour was the same. The proportions were observed (there are scales). So I still tend to think in yeast)))

I am such a kettle in these pictures, my first baked bread with poppy and sesame additives:

Pretty boy! keep it up

Only I would still advise you to peel off all the stickers from the stove body, as stated in the instructions.

you have to peel them off, but they are so beautiful ...

And I diluted the Saf-Moment yeast for my firstborn with water and sugar.

[GiVa]

And I diluted the Saf-Moment yeast for my firstborn with water and sugar.

And judging by the photo, it didn't spoil the bread. In general, everything works with normal yeast.
GiVa , I do not insist, but it seems that your yeast was "left", it happens: with a standard amount of yeast, the smell should not be felt so.

Yesterday I baked my second experiment, sweet bread according to the instructions for the oven (Brioche bun), only instead of milk there was water and milk powder and more + raisins, it turned out like a store cake. I took ingredients for 750 gr. , and when it began to rise it reached almost to the very top of the bucket, when it cooled down weighed = 920g. ... That is how it should be?
Yes, and this time I mixed the yeast with flour (as expected)

My brioche bun:

Hello everyone! Say I want to hear opinions. On which program can you bake paski?

Tell me, did someone try to make dough on the homemade dough program?

My brioche bun turned out like a store cake, I think on the same program (sweet dough). There are tables of contents on the main page, where you can find about paski in different topics.
About homemade dough too https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1418.0

Hello everyone! Say I want to hear opinions. On which program can you bake paski?

I'll put in my five kopecks ... "Paski" are made from cottage cheese, and you don't need to bake them. You probably meant Easter cakes. They are baked like muffins, that is, the "sweet pastry" program

My brioche bun:

In the context, it looks delicious. But the roof that fell, hmm ..., did you try to analyze what led to this trouble? After all, if we talk about Easter cakes, then you can pour icing on such a top, but it will look non-festive!

Kalina, muffins program for without yeast baking, and cakes must be baked on the "sweet bread" program

In the context, it looks delicious. But here's the fallen roof, hmm ..., did you try to analyze what led to this trouble? After all, if we talk about Easter cakes, then you can pour glaze on such a top, but it will look non-festive!

I know why I have a fallen roof, since I did not adhere to the recipe a little, I put dry milk instead of regular milk, I decided to remove a few spoons of flour and the dough turned out to be a little thin, I had the idea to put everything back, but I decided to look - what happens. These are my first experiments, so I am experimenting. The husband said that he doesn't care what kind of roof - the main thing is delicious

[GiVa]

Finally, I got a bread that satisfied all my aesthetic and taste needs)))))

GiVa
The bread is pleasing to the eye, moderately smooth top, pleasant crust color. It should be enough for a day.

An unpleasant surprise: in the Fast bread mode, the baked goods turned on when the timer was 1 hour 38 minutes. before the end. What is it for? I had to quickly turn it off, stir again a little and leave to come up again. It seems to have begun to rise again. Then I'll turn it on for baking. Is it a breakdown?

Hello everyone! Say I want to hear opinions. On which program can you bake paski?

I tried the oven "Kulich from Elena Bo" on the 6th program. It turned out to be a good rich bread, but I would not call it a traditional pasque (Easter cake).

I want to try the pastry dough on the "homemade dough" prog, it seems it is intended for this.

An unpleasant surprise: in the Fast bread mode, the baked goods turned on when the timer was 1 hour 38 minutes. before the end. What is it for? I had to quickly turn it off, stir again a little and leave to come up again. It seems to have begun to rise again. Then I'll turn it on for baking. Is it a breakdown?

Maybe there was a power surge and the program got lost

And in my x / n the light bulb stopped turning on.
The service center said that they needed to take my beauty to them.
Zha-a-alcohol

A power surge is a good idea. In the evening I baked French - everything is fine.

I tried the oven "Kulich from Elena Bo" on the 6th program. It turned out to be a good rich bread, but I would not call it a traditional pasque (Easter cake).

For Easter, I baked cake from Fugasca on program No. 3 (for whole grain with heating). It turned out to be an excellent Easter cake, tall, the most Easter one.

For Easter, I baked cake from Fugasca on program No. 3 (for whole grain with heating). It turned out to be an excellent Easter cake, tall, the most Easter one.

I will experiment closer to Easter.
It would be nice to know when in 2010 Easter

Z. Y. The whole grain regimen doesn't inspire much confidence in me:
The whole grain bread I made on it turned out to be a brick, although edible.