Buyer beware, brand name doesn't assure a good machine

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  • Ease of Use

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Guest's review of Kenwood BM250

★☆☆☆☆
Kenwood BM250

“Buyer beware, brand name doesn't assure a good machine”

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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Eeeno's Comment

Written on: 24/11/2012

I wrote this review and have now learned to make proper use of this machine. Never use the kenwood recipies as a guideline because usually the recipies have flour-liquid ratio out of proportion. Flour types are different in every country so make sure u know what kind of flour is used in the recipe, and then calculate it in volume (desilitres) and then calculate the weight how it corresponds to the flour available in your country. If it seems too hard to follow then just compare it with the bread dough you'd make manually and find out the right liquid-flour ratio. Too dry and dense dough will produce a dense brick and so on.. and too wet dough could collapse.

Secondly every ingredient should be in a room temperature and the margarine or butter u use should be soft and not runny. Then, don't use more than a tea spoon of sugar because too much sugar can make the yeast produce a huge airbubble inside the dough, producing bad results.

Thirdly it is a good idea in general to use alive cake yeast because it activates in a lower temperature and is usually more active than the dry. Also cheaper.


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