Written on: 01/10/2012
You should go ahead and fire the engineer who's responsible for design of bm256 breadmaker. My previous breadmaker (other brand) didn't produce bread as dense as kenwood does and i found the reason as well. Kenwood machine forms the dough three times and the previous one did that just once. The yeast is exhausted by the time baking begins and the top of the bread just flattens quite a lot. I'm sure that there's nothing wrong with my recipe - it's kenwood this time - and it cannot produce airy kind of breads - just dense dense dense. The machine just punches down the dough THREE times. Is that really necessary? The machine wasn't supplied with adequate program chart of the procedures it does and at which time and for how long. It'd be so easy to try and find a cycle that doesn't PUNCH the dough down so many times.
And on top of that the machine doesn't warm the ingredients enough for the dry yeast to even activate - and for the traditional alive cake yeast the program time is just too long. So it seems that i can never get it right with kenwood. It's a rubbish machine and i'll be replacing it for a better one soon. Its heating element isn't sufficient enough either. If u like eating bread that's halfbaked then alright.. then kenwood is the choice. It's surprising that a brand like Kenwood could produce a bad machine like this. It's just pretty, nothing else. The funny thing is that i had given it as a gift and it was just returned back - because they COULDN'T get a good loaf out of it no matter how many times they tried. Now i do know why - because it's true... And i am not a beginner with breadmakers. I have to say that Kenwood won't be my choice next time.
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Written by Han_molko
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