LazyLion®
a couple more questions:
1. when the first time I put the bread and the stove squeaked, I got into the instructions, where it is written that during the last 10 minutes of kneading on certain programs (1 is one of them), the stove beeps - it gives a sign to add the necessary ingredients.
today, when the dough was being proofed, I heard a squeak from the kitchen. came, everything was unchanged in the oven. I did not find anything about squeaking during proofing in the instructions.
2. in the manual for the stove, in the description of different programs, only the total time and time on the timer are given, when it is food for additional. Ingredients.
Where can I find a detailed description of the programs? well, for example - program no ... kneading for X minutes, proofing for Y minutes, baking for Z minutes ...
Suslya
The oven still gives a signal after the last deboning, that is, you can pull out the mixer at this moment, then there will be the final proofing and baking.

Quote: LazyLion®


2. in the manual for the stove, in the description of different programs, only the total time and timer time are given, when it is food for additional. Ingredients.
Where can I find a detailed description of the programs? well, for example - program no ... kneading for X minutes, proofing for Y minutes, baking for Z minutes ...
And I have a description of the programs ... So it is written, the program is such and such, kneading for so many minutes, proofing for so many .... in a yellow book, Collection of recipes, at the end.
LazyLion®
Quote: Suslya

in the yellow book, Collection of recipes, at the end.
I got only a white type of instruction in 9 languages ​​with the stove. no recipe book
I didn't take the stove from the store. I bought it from a client. says a couple of times baked, since then it is, is not needed. and I thought. what I need and bought from her ...
Suslya
Here's a pity that cocoaaa ... and maybe ask her, huh? maybe it is where, but she forgot ... I'll try to take a picture of the page, maybe it will work ...
LazyLion®
no need to take a picture ...
I'll ask the people.
Hey people, tell me where to download the recipe book for Kenwood BM350?
I know the magic word: please

or right now I'll go to the site to the manufacturers, maybe they have ...

and in the meantime from the kitchen aroma-a-a-at ... baking began ...
Suslya
well, don't, don't do that ..... but I took a picture already, if you're interested, here's the main first
🔗
LazyLion®
here he is my second-first bread
Bread Maker Kenwood BM350
Suslya
Yes lan, it's not difficult for me ... if you don't find it, then at least in this form I can throw ...
And the bread is already just handsome, put it on the grate so that it does not sweat from below.
LazyLion®
Quote: Suslya


And the bread is already handsome just
I was in a hurry ... I put a roll of only 750g, pressed start. then I remembered that by default the time is 1kg. at first I thought I would turn it off 5 minutes before the end. came up and looked out the window - it didn’t seem to burn. well, I didn’t turn it off. I thought if that, just a crust will be crispy. and so it happened ...
Suslya
that there is not fatal, 750, kilo, 5 min. the difference will not play a huge role.
LazyLion®
the third went ... with fried onions and seeds ...
Bread Maker Kenwood BM350
tell me how to anoint and sprinkle correctly so as not to disturb too much? when I smeared it, I directly felt that the dough seemed to be served at hand ... where it was served more, there was a roof and "shrank" when baking ...

sorry for the stupid questions, but ... when I shook it out of the bucket, it was only from the second that the stirrer was taken out and remained in the bucket on the shaft. And in the first and third - it remained in the bread and had to be picked out from there. it should be?
Suslya
Smear and sprinkle a few minutes before baking, lightly with a brush.
The stirrer, in theory, should remain on the shaft, but in life it usually remains in bread. Therefore, there is such a way out, after the last deboning, the stove gives 3 sound signals, I already wrote about this to you, and then you open the lid and take out the mixer. There will be a neat hole in the bread.People also wrote that after baking, they leave the bread in the oven for a few minutes, so that it becomes softer and the mixer then remains in the bucket. But I love the crispness, so I haven't tried this method. I pull out the stirrer, or if I have missed this moment, then I pick it out of the bread with a plastic crochet hook, at least the gap is more accurate.
9oksana9
In order for the mixer to remain in the bucket and at the same time the bread turned out with a crispy crust (I also love it so much), I take out a bucket of bread from the bread machine and let them stand for 5-10 minutes. Everything is working out great!)
Rina
Quote: Suslya

But I love the crispness, so I haven't tried this method. I pull out the stirrer, or if I have missed this moment, then I pick it out of the bread with a plastic crochet hook, at least the gap is more accurate.
If you take the bread out of the mold perceptibly warm (such that you can already take it in your hands), then the spatula will either remain in the bucket or easily pop out. And the bread, finally cooling down, will dry the crust
LazyLion®
Quote: Suslya

if it `s not a secret?
not a secret. everyone liked my last one (I couldn't try it). the son said about him "super finally".
so I'll put it: with fried onions and seeds. if there has not been such a recipe here yet (they are mulienne, you can't see everything), then I can lay out my modification of the standard recipe ...
Suslya
yeah, I know mulion recipes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=191.0... And of course lay out your recipe! Go to yeast bread, open the Temko and go! Just don't forget the photo.
Did you get the recipe book?
LazyLion®
Unfortunately, not yet. I did not find this on the manufacturer's website.
on the links that were at the beginning of the topic did not go, to be honest. from experience, files on free hosting do not last long ...
LazyLion®
Quote: Suslya

Actually, I found one with a scanner ... and even persuaded
well ... since they have already persuaded, the train has left. and therefore thanks.
and I did find the recipe book.
Online
🔗
in section 7
Suslya
Well, that's okay, what they found. True, they are expecting me tomorrow ... well, okay, I'll go scan something for myself
And in catching up, direct links to external resources cannot be given, only to internal ones.
Bee
Wort, if you leave the bread after baking while still on the keep warm program, the crust in the bread becomes even more crispy and the top blush.

LazyLion®, I want to say that the native recipes for our stove are unsuccessful. Take the most popular ones on the forum, and with them the experience will come.
Admin

LazyLion® , hyperlinks on the site are prohibited !!!!

The last warning, further your posts with links will be deleted without warning

Hope for understanding
LazyLion®
Quote: Admin

Hope for understanding
The understanding of your actions as a moderator is complete.
there are rules, there is a violation - get it.
there is no understanding of this point of the rules. If you can enter into a personal correspondence with me about this and explain, I will be very grateful.
PS corrected the message with violation. in this form, it does not break the rules?
Admin
Quote: LazyLion®

If you can enter into a personal correspondence with me about this and explain, I will be very grateful.

All the "logic" of considerations is set out by the administration in the topics - check back often and get acquainted:

The administrator explains, answers questions - everyone!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=11198.0

About the site and forum
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=50.0

Thank you for your understanding and pleasant communication on the forum!
LazyLion®
Quote: Admin

All the "logic" is stated
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=11198.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=50.0
went. was reading. there is no logic there. there is only a reference to the rules, where it is written: internal - zya, external - bottom. I'm not against. I'm just wondering why?

but this is already offtopic, therefore I consider the topic of links to be exhausted and closed.
lidijat
Quote: Domovenok

An excellent stove, only after 1.5 years of operation the bucket broke, the base under the mixer jumped out, they said that it was not being repaired, like order a new one. the mother-in-law has the same stove, the same breakdown, only after a year of operation. Probably this is a common "disease" of this model ((((((((((((
So, after 1.5 years, this happened to me
I have a hope - maybe someone managed to fix it?
The service will certainly offer to replace the bucket ... it's a long time ...
sazalexter
lidijat Bucket repair is discussed here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=32099.0
just need to find a master with hands
Yes, here's another similar problem https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36855.0
Suslya
And I, too, had such a thug, the pin fell out, on which the stirrer is put on. My husband repaired me, there is only a wire in a groove and that's it.
lidijat
Quote: Suslya

And I, too, had such a thug, the pin fell out, on which the stirrer is put on. My husband repaired me, there is only a wire in a groove and that's it.
And in more detail about the delay ...
I looked at it a lot, only in the morning I began to wash the bucket, and he fell out and looked incontinent. I didn't seem to observe any details ... In the evening I will examine ...
Suslya
I tell you, I put the bucket on the scales, threw in everything I needed, just raised it to transfer it to the HP, and the pin fell out, and the liquid-hop rushed into the hole. The heart attack is shorter. In the evening, my husband came home from work, I cried for a long time, I decided to contact the service center, but that's another story. In general, the husband took the pin, twisted it back and forth, then brought a small spring, bit off one turn with tweezers and it turned out something like Grover's washer, put this coil into the groove and then put the pin back in place. He entered with an interference and locked himself there.
How could I tell ... I don't know if it's clear
lidijat
Quote: Suslya

I tell you, I put the bucket on the scales, threw in everything I needed, just raised it to transfer it to the HP, and the pin fell out, and the liquid-hop rushed into the hole. The heart attack is shorter. In the evening, my husband came home from work, I cried for a long time, I decided to contact the service center, but that's another story. In general, the husband took the pin, twisted it back and forth, then brought a small spring, bit off one turn with tweezers and it turned out something like Grover's washer, put this coil into the groove and then put the pin back in place. He entered with an interference and locked himself there.
How could I tell ... I don't know if it's clear
It's good that I fell out of an empty bucket, otherwise the producers would have cleaning and red ears
Today we will examine at home, thanks for the advice, if I write anything, I will ask more ...
gstas
good evening everyone! Take to the club))
Recently I became the owner of this miracle machine.
Already baked two loaves ... everything worked out the first time.

The first bread was baked according to the first recipe from the recipe book ... 500 g and medium crust. But it seemed to me that the crust turns out to be pale.
Today sintered 750g, dark crust mode at 5m mode, the color is the same as on the purchased loaf. This is normal? Or should it be darker?

And question number two. They say all recipes are the same for all stoves, but how to choose the right program on your stove? and how to choose the weight? sum the ingredients by weight?

Thank you all in advance for your advice =)
NataliaK
gstas, Good day! Congratulations on purchasing the stove! But how to adapt the recipes - I still think that each stove has its own "temper", you have to adjust, keep track of untested bun recipes. So I came to the conclusion that my Kenya needs 50 g more flour than is given in the recipes on the forum. Moreover, it depends on the flour - how much liquid it will take. Breads turned out much better when I bought the scales! To make the crust darker - leave it on the heating for 20-30 minutes, look in - if not enough - let it stand still a little, in the same place up to 60 minutes. can. At the beginning of operation, it left for all sixty, and then 20 minutes. began to miss. Pro modes - I mainly use 3.5 and Dough. The main first one is not used for me - we love the crust! To pick up the weight - yes, I did not seem to have any problems. I bake bread for 900 g, it is not profitable for our family to bake small ones. And girls always try to indicate weight in recipes, but if it is not indicated, then you can write a question to the author - we have such a warm friendly family here - they will always answer, help, prompt. At first I studied the general Temki until the morning.Only the question arises - went to the topic - everything is laid out on the shelves, and the photo-tips are super! So, I’ll write questions to myself during the day, there have been questions and you won’t remember them, and then I’ll deal with all of them on the forum. So many tasty things on the forum! It is so interesting to learn the art of baking! I wish you good luck with our wonderful activity.
gstas
Nataliya, Thank you.

And maybe someone will tell you a link to the recipe for rye or Borodino bread, adapted for our CP?

Today cake cake .. delicious ... according to the recipe from the book for HP ..
Caribbean bread for tea ..
only instead of tropical. fruit was raisins and dried apricots :)
after the end of program 8, the cupcake was not baked up .. it was light ..
I had to hold the Smell in the kitchen on the 13th mode for another 30 minutes and it was in the house .. everyone was drooling; ))))))))))

Bread Maker Kenwood BM350
Galinka-Malinka
Today I baked pasochki in my new bucket, the dough is thin ... the little knife is new in the new bucket ... well, it's unpleasant to pull it out with his hands ... slippery, hand in the dough ... brrrr ... here I have such a question arose.And what do you pull out?
As for the flour on the walls of the bucket .. so while the new was not at me problems, then the bucket jumped out during kneading and the husband clamped the side latches and after that the leftovers remain on the wall, you have to watch when the first signal beeps to correct.
pomik
Hello everyone, today they brought my first bread maker in my life. BM350. Here, again, the first bread in life is baked, according to the recipe from the first pages of this topic. The stage of the kolobok was successful (it seems to me so because I'm not very sure that I understood everything correctly about the kolobok), it looks amazing and there is nothing left on the sides of the bucket. With a sinking heart I'm waiting for the result
fannyfra
Dear Colleagues! Did anyone have a similar experience and, if so, help with what you can (shavet!)
This HP is a month and a half. The bread is baked daily. There are still berries poured. Well, I made about 10-15 loads of fruit jams in it. And then I noticed that exactly where the bucket stands, this very jam leaked into the very fasteners that go on to the motor drive.
That is, a black puddle has formed inside there. It is very difficult to get there with jam from the outside, and I am more inclined to believe that it passed through the rubber band of the bucket pin. Can this be? It was? How to treat something ???
And if I buy a new bucket, with jam-jams, will it last? Or a common sore in bread makers? When I was fifteen, I killed an old woman using jams 151 skis. I really don't want to ruin this beauty with jams either.
sazalexter
fannyfra Maybe this will help https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=32099.0
Or change the bucket Especially HP under warranty!
fannyfra
sazalexter, The fact of the matter is that it only began to appear on jams. It just bakes bread without consequences: both deferred and immediately. It seems like she did not violate the recommended weight in the recipes, but there it is - it misses a bucket of drops for itself
wales
My bucket is leaking too. And it all started with jam too .... Then "puddles" began to turn out with ordinary baking. Now, until I get to the service to buy a new bucket, I put the food on the contrary - first dry. Everything is baking normally, but you need to keep an eye on the bun while the batch is being made. And while we cook the strings in the usual way
fannyfra
Oh thanks. So you need to change the bucket.
9oksana9
I also had a bucket leaking periodically, not always. and then I noticed that this happens to him only when I wash my bucket thoroughly and outside. but everything is fine ...
svvsvv13
Hello dear bakers!
I bought this miracle for my wife, and she is terrified of everything with more than three buttons, so I will have to bake bread (however, I liked this process myself - I have already baked several successful loaves). Only bread made from rye flour did not work (I already figured out the reason for the failure).
So far, I have one small question for you:
It seems that I bake bread according to one recipe (this is for now), and the first loaves turned out to be excellent,
and now more and more flour began to remain on the sides of the baked bread.
There is a suspicion that this is due to the fact that I added warmed milk to the first batch, and directly from the refrigerator to the last batch.
How do you think. what is the reason?
Kid
To be honest, I also don't know what the reason is. but I am writing to you on a different matter. I am staring at this HP (Kenwood), what are your impressions? what are the pros and cons. and why your rye bread failed. what is the reason? I'm just interested in rye bread, because my current oven is not happy.
svvsvv13
Hello.
To be honest, I also don't know what the reason is. but I am writing to you on a different matter. I am staring at this HP (Kenwood), what are your impressions? what are the pros and cons.
I use this stove for a month, not often (2-3 times a week).
Selection criteria: stainless steel body, convection (crispy, fried crust is provided),
positive reviews in the internet, there is a "rye bread" mode (but this, as I already understood, is aerobatics).
Of the minuses: there is no backlight for the display and the baking chamber (the process is poorly visible through the viewing window),
maybe it makes a lot of noise when kneading (not compared with others), well, if you put the baking on the timer, it will wake you up at night with a beeping.
People also say on the forum that the recipe book is very poor and inaccurate.

I like the baked goods right away, I really like the bread (especially wheat with soup - it melts in your mouth). I had no stoves before, so there is nothing to compare with, but the overall impressions are positive.

and why your rye bread failed. what is the reason? I'm just interested in rye bread, because my current oven is not happy.

He took the very first recipe that came to hand (from an Internet on sourdough) and went to the baking, as they say "carelessly" (1. The leaven ran away and put what was left in the batch.
2. I trusted the recipe (it looks like the amount of liquid was incorrectly indicated there).
3. Didn't mix wheat and rye flour (sifted one on top of the other) - I thought that everything would be mixed anyway - all the same, you probably need to mix it before placing the flour in the bunker so that you get a homogeneous mixture.
Apparently due to the fact that there was not enough liquid - the dough did not rise - and after four hours I got an unbaked brick with a very tasty crust at the exit (the dog ate it in one sitting).

I would be grateful if you would share your recipe for rye bread (I promise to bake it, share my impressions and post pictures)

Thank you for your answer - all the best.
Kid
Quote: svvsvv13

I would be grateful if you could share your recipe for rye bread (I promise to bake it, share my impressions and post pictures)

Thank you very much for the detailed report. Unfortunately, I only bake rye in the oven, and sometimes in a slow cooker, pure rye, without wheat flour. My HP bakes bread with a low content of rye flour, but I don't like this bread to taste. I think there is not enough time and temperature.
And on the site there are a lot of recipes for rye in HP. Here, take a look:
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&&board=247.0

But the crispness in Kenwood is wonderful.
By the way, about the remains of the flour. Have you already found out the reason? I just thought at my leisure, and it seems that this is because there is not enough flour, that is, the bun is too soft, did not take all the flour.
Kid
Quote: svvsvv13


Of the minuses: there is no backlight for the display and the baking chamber (the process is poorly visible through the viewing window),
maybe it makes a lot of noise when kneading (not compared with others), well, if you put the baking on the timer, it will wake you up at night with a beeping.
People also say on the forum that the recipe book is very poor and inaccurate.

In pursuit: I don't think it's such a big deal. I, too, can hardly see through the window, I use a flashlight to light myself a candle! And what makes noise and picks is for everyone! The kitchen door won't close? Then it cannot be fixed. I set myself a timer for the time of waking up so as not to wake up earlier
And now we borrow recipes from our colleagues on the website, and everything works out fine. You will gain your experience, and everything will work out.
svvsvv13
Now I looked - the time of baking rye bread on this bread maker is 4h30min on program 3. But in the book there is no recipe for rye bread.
Tomorrow, if there is time - I will choose a recipe and try to bake again - I will write about the results (although, if we take into account the time of preparation of the sourdough, tomorrow it may not work, and on Sunday - business) Then, I will bake this week.
By the way, about the remains of the flour. Have you already found out the reason? I thought at my leisure, and it seems that this is because there is not enough flour, that is, the bun is too soft, did not take all the flour
Somewhere on this forum they already wrote about this problem (it takes time to search for a new one),
although, if you think logically, then if the bun cannot take flour in the corners, then it is not too wet, and if you add flour, then, probably, it will not absorb it all the more. I do not argue with you - the answer is on the forum - you just need to search.
Here local gurus advise not to pour out all the flour at once, leave a little and add a little to the batch.
They also recommend weighing everything clearly.
I'll have to give my wife (me) a good scale for the day of cooking.

As for the backlight and noise, this is not a problem for me either.

As for studying, I completely agree with you.

All the best.
svvsvv13
Yes, in fact, why did I ask a question about the remains of flour.
The fact is that I baked several loaves according to the same recipe, but the result is different. That's what's strange
Admin
Quote: svvsvv13


The fact is that I baked several loaves according to the same recipe, but the result is different. That's what's strange

And there is nothing strange
Everything flows, everything changes - kneading and baking depend on many factors, even on the humidity of the flour and room, the quality of milk, butter, etc.
Therefore, you need to read about the properties of raw materials laid in the dough, the interaction of products with each other and which ones are friends with each other, constantly monitor the process and draw conclusions for the future.

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