Bread maker Polaris PBM 1501D (reviews and discussion)

How often culinary shoals turn into discoveries and discoveries !!!

Now I would also like to repeat this discovery, to bring the project into series, so to speak

Exactly! Further experimentation is needed. Consolidation of the result is required.

What I think is - knead first in the "dough" mode, wait 40 minutes, and turn on the accelerated "whole grain". How do you think it can turn out?

Well, something will work out. But we need it to be GOOD ?!
Even on the "Whole Grain Accelerated" program there is a long kneading (30 minutes !!!). Rye-wheat does not quite like him.
Algorithm "Dough" - growth in a switched off oven - "Baking" was just thought up to remove a long batch.
Buloshnik, I would try to apply either this option, or program my own version in mode No. 15. Perhaps this recipe will help you as a sample for compiling your program:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=384253.0
Good luck!

Girls boys, Easter is coming soon, I found this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=123726.0... Tell me, is there any frank inconsistencies in it for our bread machine? Your experience allows you to spot the shoals of the recipe.

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=123726.0 once again link to the recipe

I tried to bake two breads again, just without experimenting so far. What can I say turned out well, two even neat bread, but ... Ordinary, and not that magnificent "fungus" Well, let's think hard

Hello. Who has tried baking cupcakes at Polaris? Please share what and how? If it works, can you get the recipes?

[Elena]

Elena, Hello! HAPPY BIRTHDAY! Happiness and luck!
I tried to bake muffins on the Home Program. Everything turned out delicious. The recipe was fancy.
Take a recipe for any bread maker and bake. Everything should work out. Here is a link to the topic:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=187.0

Larissa, looked at the recipe at the link. It seems to me that there should be no difficulty in preparing it. I would take the program "Sweet Bread" and choose a light crust. Try, as the author advises, to set a delay of 4 hours to start, so that you can track the process and, if necessary, intervene.

Shelena, thanks for the congratulations and for the link. Yesterday I baked French bread from the recipe book page 23 for the first time. The bread turned out to be very dense, in my opinion. I would like more airy. But maybe he should be like that? True, I had to add water when forming a lump.

Here's my bread. The left one is according to the recipe, and the right one with the addition of various herbs.

Baked on a dark crust. We had to add more water to bread with herbs, apparently dry greens take water.

[Elena]

Elena, I also wanted to know how you bookmark products? Strictly on the recommendation to HP or something in your own way?

[Elena,]

Elena, good bread! Hopefully delicious.
The greens could absorb liquid. Perhaps the steepness of the koloboks was initially different.
Here's a look at the koloboks and compare with yours:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=223&topic=334291.0
My French bread is quite fluffy.

Elena, I also wanted to know how you bookmark products? Strictly on the recommendation to HP or something in your own way?

The order in which the ingredients are added is not important unless a delay is used. It is important only when baking bread for breakfast, because it is important that the yeast does not come into contact with the liquid before the start of the kneading. I never use a delay.
But of course, our habits of pawning products have already developed over the years of baking in the C / P. Down - liquid with pressed yeast and sugar, on top - flour and salt. Elena, review my experiments on this topic - there I wrote about bookmarking products too.

Corn bread
Warm 150 ml milk + 200 ml water until warm
35 grams melted margarine
450 gr wheat flour
100 gr corn flour
Salt 1.5 tsp
Sugar 2 tbsp.spoons
Yeast 1.5 tsp
Program 3 whole grain, medium crust, 1000 g

after the first batch

after the last batch

rose well

and settled down as always


but everything was delicious, but the corn taste is not pronounced. There are still pieces of corn grits in the store. Is it interesting to soak it? I once baked a pie with corn grits, so it stayed hard.

[Larissa,]

Larissa, Alas, I can't tell you anything about corn grits, because I don't bake. But the following thoughts appeared on the bread: I would try to add a spoonful of flour to the bun and slightly reduce the amount of yeast. Or I would have chosen another program. Most likely at # 3 growth and baking temperature for of this the bread is too high, so the bread "sags".
Another point: the recipe requires heating the liquid. It is not worth doing this, because the heating is sufficient for the first 5 minutes. It turns out that the yeast starts working too quickly, and then the roof falls off when baking.

[L. Laura]

L. Laura, I have two stoves, I already wrote about this. And the bread, excellently vouched in one, certainly fell in Polaris (and even now it is not uncommon). When comparing the feeling that this stove is too hot during proofing. I found a way out for myself: I reduce the amount of yeast, by about a third. It works almost always, but you can not guess, sometimes under "I'm still too fast. I often interrupt the program and put it on baking. But this is my personal opinion."

So I decided to bake a cake. I didn't even expect such a good result. I liked all the household! Thanks, of course, to the author of the recipe (I found it somewhere on the Internet). Although the cake is not as crumbly as that of the bakery bakers, it is still delicious.
Cupcake "Lemon": beat 4 eggs, 300 gr. sugar, 0.5 tsp. salt, pour the mixture into the mold. Add 120 gr. soft drain. butter, 450 gr. flour, 3.5 tsp. baking powder (I took 2 teaspoons of soda and extinguished in chopped lemon), 1 lemon passed through a meat grinder or chopped with a blender. They advised to bake 1 hour. 40 minutes First I put on the "Home Program" mode to mix everything up. After 4-5 minutes. turned it off, everything mixed well. And I turned on the Bake program twice.

The weight of the cake is 1.090 kg.

[Elena,]

Elena, the cupcake turned out beautiful! And ruddy, and the roof is neat, and, obviously, delicious (even from the photo it is noticeable)! With a start! Now you can pamper your family with goodies, not just bread.
Thanks for a tried and tested recipe! I will use it!

Tell me, when moving, you lost the kneading blades for a small basket. Not sure where to get them?

Thanks everyone for the comments.

How did I launch this Temko? When my husband bought me this bread maker and brought it to the dacha, she stood with me for a while - well, I didn't want it! Then I found this topic, began to bake according to your, Shelen's, recipes. It worked out, but the taste did not please, and the roof was almost always pale. It was just that in the hungry nineties she baked bread itself in the oven and my son still remembers the taste of this bread.
When they returned from the dacha to the city in the fall, they abandoned the stove, but only kneaded the dough in it. And then the girls in our tea theme (fermented tea) took up me, began to give advice and "demand" to hone their cooking skills in the village. Not immediately, but everything worked out, the only thing is the roof is always almost pale. I knead the dough in x. etc., and then either leave it directly in it for several hours and set the mode, or put it in the refrigerator for the night right in a bucket covered with food. film, and in the morning I bake in x. The only exceptions are oven breads.
And also, Shelena, thanks to you I became an active (hopefully) member of this forum, we haven't bought bread in the store since September last year, but how many recipes there are! And there is always a menu for the family for tomorrow, and not only tomorrow!

tea topic (fermented tea), they took up me, began to give advice and "demand" to hone the cooking skills in the village. Not immediately, but everything worked out, the only thing is the roof is always almost pale. I knead the dough in x.etc., and then either leave it directly in it for several hours and set the mode, or put it in the refrigerator for the night right in the bucket covered with food. film, and in the morning I bake in x. P

Lena, can you link to this topic
Yesterday I had no time to fiddle with the sourdough bread, the time is limited, and the bread ran out at home. baked from the ready-made mixture "Borodinsky" in a bread maker - it turned out delicious, but the appearance of the top of the bread does not suit me ... if you tell me which button to click here to upload a photo, I will show my bread. otherwise the photo does not increase from other resources

Natalya, but I don't know how to give links, just fermented tea from the leaves of garden and wild plants, but there is a tea theme, and they taught me along the way, and not only bake bread, but also make sour milk, sausage, and now we bake pancakes, every day is different. Look, it's very emotional there, to ak and everywhere on this forum!

[elena kadiewa]

elena kadiewa, Helen, thanks, I will definitely drop by.

if you tell me which button to click here to upload a photo, I'll show you my bread. otherwise the photo does not increase from other resources

You enter your profile (at the top right of the "profile" button), select "my gallery" (on the left in the "Change profile" column), select "upload file" (above), click on the top right to select the file (and select the file), Then in in the center, click to download the file, then select either 1. Picture in text: or 2. Preview - click-to-enlarge: (copy the entire line and paste into the message text). Something like this. If it's not clear, I'll do it with screenshots.

If you want a large photo from another resource, then save it after enlarging, and not in a small form.

[L. Laura]

L. Laura, thank you!

Brothers and sisters, I was greatly disappointed because our oven is not capable of making dough for Ossetian pies ... This is sad.

, not a little disappointment, because our oven is not capable of making dough for Ossetian pies ... This is sad.

what kind of dough is it? please tell me it seems to me that almost anyone can knead, if the grams are correctly measured

baked from the ready-made mixture "Borodinsky" in a bread maker - it turned out delicious, but the appearance of the top of the bread does not suit me ...

Here I also bought a ready-made mixture of Borodino Moscow bread from "Khleb Burg". The roof fell off, because I took more water than in the recipe, but the bread itself turned out delicious.

[Elena]

Elenalooks pretty
I also turned out delicious, but the roof did not suit, yours is more interesting. I, on the contrary, added a little rye flour, it seemed a thin dough.

I also want to share the recipe for "Porous" bread. I baked it 3 times already, with and without additives, it always worked out. I found the recipe on the Internet when I was looking for porous bread. Mode "basic", crust "medium", weight "750g".
Water - 250 ml
flour - 320 gr
rast. oil - 2 tbsp. l.
salt - 1 tsp.
sugar - 1 tbsp. l.
dry yeast -1 tsp
I changed the ingredients a little without changing the weight:
Water + egg + kefir - 250 ml + everything else according to the recipe. Liked adding the fried onions.this is with a bow,

this is without additives (sorry, I don't know how to rotate the photo here)

Yes, I also forgot to add that the bun turns out to be a little watery (under the shoulder blades there are dough stains), but the bread is baked well, the crumb is not damp.

Lena, thanks for the recipe looks so appetizing, I'll try it when time is running out again.
Now there is a sourdough dough, I try to bake it according to Peter Richter - there fermentation in the cold for 20-21 hours and dough and dough, everything about everything will take 1.5-2 days. but I will bake in the oven, so I won't show it here

there is sourdough dough

Oh. I haven’t grown to sourdough yet, but somehow I’ll get ready ... I read a lot that rye bread just on sourdough turns out to be beautiful and tasty. I dream to try

[Natasha]

... or you can link to this topic

Natasha, here is a link to the topic about fermented tea:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389380.0

Buloshnik, You are intrigued! What is this mysterious dough that did not work in the bread maker?

elena kadiewa, Welcome! Thanks for the nice words! I am glad that you liked the Bread Maker. (I myself really love this site. There are so many interesting and useful things that words cannot describe.)

Yes, I did not intrigue, I just found on the Internet a recipe for a dough for Ossetian pies in KhP and I got buns with meat and potatoes, and when I rejected my laziness and kneaded (using YouTube) manually it turned out perfect

I will speak from the position of a grumpy old man, I drove away a lemon cake, but purely out of sporting interest, because this recipe in our house is "family" and long-standing. It is prepared with a mixer, a round shape and an oven, and takes THREE TIMES less time. Using HP is like coming up with a complex computer program and building an equally complex robot in order to hammer one carnation - everything will turn out fine, but it will take time and effort ...

I also want to share the recipe for "Porous" bread. I baked it 3 times already, with and without additives, it always worked out. I found the recipe on the Internet when I was looking for porous bread. Mode "basic", crust "medium", weight "750g".

tell voronova you have it written that the weight is 750 grams, and in the picture there is a small loaf. Do you divide the recipe in half, or is it for one small bucket, or for one big one?

I have had this bread maker for two years now. I didn't like the top of the bread, it frowned, then fell, then white, a lot of recipes were tried. In the end, I decided to try baking bread in a different form according to the usual recipe. Wheat bread, main program, crust color - medium, but after the last batch I replace the shape with the old, good L-7. Here's what happens.

[Larissa]

Larissa, in fact, the bread yield is less than 750 grams, but the baking time matters here. Baking in a small form. And for a large form, I take: flour 480 g, water 375 ml, plant. oil 3 tbsp. l, salt 1.5 tsp, sugar 1 tbsp. l, dry yeast 1.5 tsp (if I add fried onions, then I take 2 tbsp of oil). I choose a weight of 1250, medium crust.

Fabulous, explain, after the last kneading, transfer the dough into this form, and bake somewhere in the oven or in the oven. P.?

Noooo, I put the L-7 in the bread maker, and I put away my own bucket, I close the lid, the program continues and that's it ...

Oh thanks! Now I would buy this form, do not tell me, where did you get it?
And then the taste of the bread is wonderful, and the top ... I even smeared it with an egg, but ...

[elena kadiewa]

elena kadiewa, I took it to Avito, where the bakery sold its equipment. But you can also search online stores. Also here the girls write about these forms https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=173600.860

Thank you.

[Fabulous,]

Fabulous, thank you for an interesting idea.
I tried to put the loaf mold in the oven - I didn't fit, and somehow I didn't even think of trying on such a "bread".
(But, to be honest, my unit is blushing well, and I'm happy with the tops. I have long suspected that all devices work differently.)
Still, it's fun to try something new.