I can't get my bread machine to turn out a decent loaf, any help appreciated!

dfw844

Hi everyone,

I was recently bought a Kenwood BM450, which I was so excited about! I have been persevering with it for about 2 months, but I have yet to make a really good loaf.

The only exceptions have been french sticks, which I do on the dough setting using expensive 'grade 00' flour, and then bake in the oven, and a parmesan and sundried tomato recipe which was in the book that came with the machine.

I seem unable to produce a good white / brown / multiseed or granary loaf. Nothing rises enough, it always turns out heavy and flat.

I have tried doubling the yeast. One loaf rose over the bread pan! But all others have been better in terms of rise, but very uneven in texture with some large holes at the top, but dense at the bottom.

I am putting everything in in the right order, measuring very carefully, and have been using Dove's Farm yeast or Allinsons made especially for breadmakers, and it has always been a new packet.

If anyone has any tips that might help me, I'd really appreciate it. Thank you.

viv0147

I am no expert I have been making bread for 10 months now using the breadmaker I haven't bought shop bread since. I know however you must be really accurate with your measurements, and the water, salt, and butter, must go in first then mix the flour with a table spoon of dried skimmed milk and a tablespoon of sugar and then put into the breadmaker,make a small pocket on the top of the flour and add the yeast I normally use 1 1/2 teaspoons of yeast. Up to now my bread has been great, I have no intention of buying shop bread again.

Slinky

We get really good results from Allinsons Extra Strong flour, previously we were using Tesco own brand strong and used to get heavy loaves. We use Hovis yeast.

Swan_2

I've got the same model & haven't had any bother with it apart from it's (& my Panny's) refusal to make a loaf I consider decent from 100% wholemeal (others seem to like it though) but I plan to experiment with the custom settings on the Kenwood to see if I can address that ...


what kind of flour are you using? I find most supermarket brands pretty poor, with the exception of Lidl's strong white, it's excellent

the holes at the top suggest too much yeast or too much liquid

have you checked the consistency of the dough once it's been kneaded? it should be in a coherent smooth yielding 'ball' & shouldn't be sticky to touch, I'm just wondering it's not kneading properly?
it won't harm the loaf to have a look/feel at the end of the first kneading cycle

are you remembering to add salt?

are you possibly brushing against the control panel & changing the settings?

dfw844

Thanks for all the replies!

For flour I have tried Asda strong white bread flour, Waitrose strong white, and today Hovis Granary - all with dissapointing results. I will buy some of the Alinsons extra strong though, thanks for the recommendation.

Swan I will also have a look at Lidl, thanks. The dough looks fine once it's been kneaded, and I have, for example, made excellent bagels using the dough setting, and then boiling and baking them myself. I am adding salt as per the recipes (though DH has complained my loaves are too salty and wanted me to cut down on this). I haven't been changing the settings, but I know what you mean, the control panel is very sensitive!

Maybe I've have just been used to supermarket bread for too long?! I just hear people say, 'I'll never go back to bought bread', and I think, hmmm, for a loaf of Roberts Malted I would!

angeltreats

I wonder if there might be a misprint in your instructions that gives incorrect quantities. Can you post the recipe you are using?

What setting are you using, and how long does it take?

I bought a few bags of a Lidl bread mix to see what they were like. I tried it in a breadmaker at a normal wholemeal setting (which is about 3.5 hours long) - it rose spectacularly and then collapsed. Tried it again on a rapid setting and it was fine, and also tried it by hand and it was lovely. Have you tried using a faster program?

Swan_2

well, you seem to be doing everything correctly, I'm puzzled as to what can be going on :think: you should be able to turn out a plain white loaf similar to a supermarket bakery crusty loaf
I've also tried Morphy Richards & Panasonic recipes in it & they've been fine

I found at first that the Kenwood standard white was a bit salty for me, but it still rose well, I've cut down a bit on the salt now & the only difference is in the flavour

since you're able to make dough successfully, I wonder if the electronic cycle's out of sequence & the rising & baking's not taking place properly? perhaps a call to Kenwood customer services might be an idea 0239 239 2333
I had to call them because I can never get the blade out of the pan ... still can't get the blade out of the pan but they were able to assure me it wouldn't damage the machine

if I can think of anything else, I'll let you know

Swan_2

angeltreats wrote: »

I wonder if there might be a misprint in your instructions that gives incorrect quantities. Can you post the recipe you are using?

What setting are you using, and how long does it take?

I bought a few bags of a Lidl bread mix to see what they were like. I tried it in a breadmaker at a normal wholemeal setting (which is about 3.5 hours long) - it rose spectacularly and then collapsed. Tried it again on a rapid setting and it was fine, and also tried it by hand and it was lovely. Have you tried using a faster program?

oh I never thought of misprints that could well be it
also the instruction booklet (as opposed to the recipe one) isn't exactly user-friendly

I had exactly the same thing happen with the Lidl bread mixes & I've never tried them since, but your rapid bake solution makes sense it would prevent the over proving

shandypants5

I have given up on my breadmaker and now just make it by hand, its actually a bit faster and I get much nicer bread.

I use Thriftladys method, (post 10 in THIS thread) and get 15 cobs in the same time my BM used to make 1 brick.

Badrick

Try mixing the sugar and yeast with the (warm) water in a jug and leave for 10-15mins, it should develop a good head if yeast is Ok and try to bury the salt in the flour, as this can effect the yeast as well.

looktothefuture

hmmmm this thread has me thinking... I might whip out my breadmaker and start making it rather than buying it!

anyone have a few spare cows for milk though? LOL!