Bread maker Polaris PBM 1501D (reviews and discussion)

I'll try to add eggs, but this will probably affect the shelf life of the bread? It probably spoils faster with eggs and milk ..

This does not spoil. On the contrary, it does not harden longer.
But homemade bread should not be stored for a long time. There are no additives there, as in the store. Can be refrigerated or frozen. Storage is also detailed by Admin.

They made "2 versions" at once - one was fried in a frying pan on a unit, the second was sent to a slow cooker

Do you have an electric stove (as in the photo?)? One is very little. It took longer to roast on such a low heat and, naturally, the dough darkened.
What is the maximum of the stove? Six? Better then 4. The oil should sizzle! Did you use sunflower oil?

Do you have an electric stove (as in the photo?)? One is very little. It took longer to roast on such a low heat and, naturally, the dough darkened.
What is the maximum of the stove? Six? Better then 4. The oil should sizzle! Did you use sunflower oil?

On the contrary, it was so fried on one in 2 minutes, I was surprised myself, usually 5-10 minutes on each side, and here it was almost immediately dark) The stove has a maximum of 4, usually 2 or 3 fry, but then the color scared me, so I switched ) I'll try again, thanks
And he did it in vegetable oil

It means that some kind of special dough turned out. Maybe there was a lot of muffin in it? It usually gives stickiness. Better change the dough recipe.
You might like some of these from our forum:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=334000.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=297809.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=15599.0

Here's an explanation of why Yandex has bad reviews on the stove - the filtering system does not allow positive reviews to pass through, apparently

Everything is very simple, the filter is based on the style of writing and the set of words, it is very similar to an advertisement, he is a soulless robot, he does not care

Everything is very simple, the filter is based on the style of writing and the set of words, it is very similar to an advertisement, he is a soulless robot, he does not care

I would agree with you, but in that case there should have been an opportunity to prove that the review is real, some kind of system. When my previous review was rejected for the fact that it was not informative, there was a button next to "change review" so that it could be completed, and here the absolute ban of my review)

I did not change a word in the review about the bread maker, but I put a score not 5, but 4 - the review passed and there was no "automatic search by words")

Made French, but with changes that Shelena wrote. It tasted very salty, although the girl claims that everything is fine. She liked the bread much more than the previous one, the crust is dark


A little flour remained on the side, it came out a little darker from the bottom on the sides, but did not burn (on the verge), pulled out of the blade with difficulty, you can directly say with "meat"

As long as I have never fallen as others write, everything is fine. Today we also made pizza dough, it turned out great.
I used the following recipe:

1. Flour - 0.2 kg.;
2. Yeast - 1 tsp;
3. Vegetable oil (olive oil is best) - 1 tbsp. l .;
4. Water - 125 ml;
5. Salt - 1/4 tsp. [/ Li] [/ list]

Dough Mode

The fact that the sound does not turn off is a big drawback, as many people like not to put bread at night

Good afternoon, regarding turning off-turning on the sound of HP, it is said on page 13 in the instructions to it, Item D and Note (text in italics), that is, you can turn off-turn on the sound after starting any of the programs by pressing the "crust color" button ...

Good afternoon, regarding turning off-turning on the sound of HP, it is said on page 13 in the instructions to it, Item D and Note (text in italics), that is, you can turn off-turn on the sound after starting any of the programs by pressing the "crust color" button ...

I knew there should be such a function!)) Great, thanks))

[It tasted very salty, although the girl claims that everything is fine]

Made French, but with changes that Shelena wrote. It tasted very salty, although the girl claims that everything is fine

Torrek, strangely you still perceive information ...
Here's what I wrote about French bread:

About taste.

Both breads, in my opinion, are too salty ...

Comments.

On the second day after baking this bread at breakfast, my husband and I were surprised at the change in taste. The salt is gone from both loaves! Bread 1 has become with obvious sourness. Bread 2 tasted more delicious.
That is, this bread was still ripening for 10 hours.
So, you should still add more sugar.
And with salt, you can do this:
if you eat bread on the same day immediately after cooling, then it is better to reduce the salt,
if there is later (on the 2-3rd day), then you can leave 3 / 4-1 tsp.

Feliche, thank you very much for the helpful information.
True, I never bake with a delay, therefore I was not interested in turning off the sound. But others will find it useful!

[Torrek]

Torrek, strangely you still perceive information ...

So you said

if there is later (on the 2-3rd day), then you can leave 3 / 4-1 tsp.

, but for my personal taste it turned out to be very salty) I do not argue, the salinity has become less, but still unnecessary, but of course it's a matter of taste, I just share my impressions

... but of course it's a matter of taste ...

That is why there are so many different recipes for bread. Everyone is looking for "their" taste. Choose what you like best.
And classic French bread is inherently saltier than other breads.

Prepared according to this recipe - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9137.0
Tasty, while I liked this one the most, I only made it in one bucket and took all the games, not as a recipe, but 2/3
And I note that the crust came out darkish, so it makes sense to put the crust not dark, but medium

Good day! We recently bought such a bread machine, before that there was an old LG. They used it actively, but they baked bread for the first time only yesterday))) Before that, they cooked porridge in it (it turned out very convenient!), Jam (in the previous regime, this was not), and made a dough for pizza (I liked the quality of the dough from this hp more, apparently two paddles work so great).
Borodinsky bread was baked from a ready-made mixture, I liked it very much. The only question I have about it: when the dough was rising, it seemed to crack on the cap in several places, and it baked. The view is not very good because of this. Can experienced bakers tell you how to avoid this?

[Natalia,]

Natalia, Hello! Welcome to the forum!
I have never baked "Borodinsky bread", also from ready-made mixtures ... Therefore, I can only assume that the dough did not have enough liquid. It is worthwhile to carefully monitor the kolobok during kneading and add water little by little.
I can recommend you to read the topic of bread defects:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2209.0
and about the secrets of rye bread:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72478.0
I think there will be an answer to your question (I may be mistaken). You can also ask more experienced bakers in those Temka.

Thank you!
I also tried it for the first time from the mixture. My husband liked it. I bought three more packs. Next time I'll add a little more water, I can wait until the heat subsides. And then the whole grain overheated and the roof eventually fell off
Thanks for the tips and links!
And I like porridge more and more, much better than from a multicooker or just on the stove. The child only eats in this way, and I can work out while the porridge is cooked. And nothing burns

[Natasha,]

Natasha, great! And I will never get to the porridge in HP. I cook in a pressure cooker.

And then the whole grain overheated and the roof eventually fell off

Or maybe the dough just stopped?

I don't think so ... baked two different whole grains. I also really kept my curious nose in the oven all the time, maybe that "helped" too. I must try again. And add a little salt
Made from a book just whole grain and nutty

[Natasha,]

I also really kept my curious nose in the oven all the time, maybe that "helped" too. I must try again. And add a little salt

Natasha, it COULD "help".
I looked at my whole grain:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=334291.0
The roof is not beautiful either, but not fallen down either. It all depends on the bun when kneading ...

Today I tried to make a cottage cheese casserole in hp. It turned out delicious) and a minimum of effort) We ate almost everything with a lyalka

[Natasha]

Great!
Natasha, and in what mode did you bake?

I mixed the mass on the "paste" mode (I put it twice, probably because I am paranoid), and then pulled out the scapula, added strawberries and for the baking mode an hour + 20 minutes more, and then left it off for 20 minutes. I took the first recipe I came across from a search engine, next time I'll try mine.

[Natasha,]

Natasha, thanks for the answer.
I plan to use Manual Mode for casseroles. Both the temperature and the time can be precisely adjusted.

It's too difficult for me so far))) I'd better wait for you and use the experience
While I want to translate recipes from LG to this one, it’s painfully there are many and good ones.

It's too difficult for me so far))) I'd better wait for you and use the experience

I will do - I will share.

While I want to translate recipes from LG to this one, it’s painfully there are many and good ones.

Natasha, take any, just adjust the bun.
Another point: there is a large amount of yeast in recipes for LG. Consider this.
Good luck!

Thanks, I will follow. But my husband and I liked the French from LG much more than from this book. I'll start with him. It's inconvenient just that in LG everything is measured with cups and spoons

And in this one it is convenient for me that there are three forms, and a large rectangular one is more convenient for eating))) And that the sound turns off is also very cool! Well, the modes of jam and porridge are also very even! You just need to make better friends with bakery. By the way, the accelerated mode in the main and French also sometimes helps a lot. Here's what I didn't like - it's a recipe book, in fact it is not.

Here's what I didn't like - it's a recipe book, in fact it is not.

Almost all the recipes from the attached book require revision.

By the way, I tried to cook according to the recipe book, quite nothing, only I put 50% more yeast than they write

[what]

only lodge 50% more yeast than they write

What for? what this gives? Excess yeast is not entirely healthy!
Bread grows well and at the rate indicated in the book.

[what]

What for? what this gives? Excess yeast is not entirely healthy!
Bread grows well and at the rate indicated in the book.

A feeling of confidence, probably) Because as many recipes I read, with similar proportions in other recipes there is always more yeast. Even you wrote in your post about French "Doubts appeared: is it not enough yeast and sugar?"

Even you wrote in your post about French "Doubts appeared: is it not enough yeast and sugar?"

But the conclusion was already different. Didn't finish reading.
The peculiarity of this C / P is a good rise of bread with a small amount of yeast. Therefore, I do not increase the yeast. But this, of course, is everyone's personal business ...

But the conclusion was already different. Didn't finish reading.
The peculiarity of this C / P is a good rise of bread with a small amount of yeast. Therefore, I do not increase the yeast. But this, of course, is everyone's personal business ...

Yes, of course you need to try it without additional use, but I still can't make up my mind, because I don't want to get crumbled or not risen bread at all, and as I said, in all the recipes they write more yeast - maybe they are just like me "for a safety net"? And it can also depend on the quality of yeast
By the way, how do you get the bread out? It's always impossible for me to pull it out, or is it the same for you?

Today I was going to do French, and in the process I found out that the flour was over. I had to top up with whole grain. It turned out for 361 grams of wheat 239 grams of flour. The rest was just like in French, including a teaspoon of yeast. Baked on the whole grain program.Has risen perfectly! Not fallen like that time. On a dark crust, it turned out to be a pretty ruddy bread. Tomorrow I'll try to take a picture if I like it.
I was afraid that the yeast would not be enough, it would rise poorly - but I really liked its appearance.
In LG, by the way. yeast is really much more. In terms of 900 g French 2.5 tsp, and here - 1000 g 1 tsp.

I shake out the bread with difficulty, even if it stands up and wraps the shape in a towel. I want to get the hang of removing the shoulder blades before the last proofing.

[Torrek,]

By the way, how do you get the bread out? It's always impossible for me to pull it out, or is it the same for you?

Torrek, I, as a rule, take out the shoulder blades before the last proofing. Then, after the signal of readiness, I take out the buckets and let the bread stand under a towel for about 5 minutes. After that, the loaves pop out almost by themselves.
Read about the different tricks for taking out bread. The blades are lubricated with oil, for example, to pop out, etc.
And do not be afraid to reduce yeast! Since you like softer bread - make the bun not as plump as in my photo. A soft ball and easier to climb with a minimum of yeast.

Nataika, this is how different unusual creations are born! Either there is not enough flour, then there is still some ingredient, and the result is very, very interesting.

It's always like this with me. I will forget, then I will confuse)))
In LG, so my French turned into bread with sun-dried tomatoes and Provencal herbs))))

Delicious bread turned out, the experiment was a success. The roof is only like this, because I put the bread on the wire rack like this

[Nataika]

NataikaYou have a beautiful bread !!! Fluffy! Tasty!!!

Thank you!
The result is "peaceful" bread - fluffy as my husband loves, and a slightly rough texture as I like (I still love corn flour)))

[Natasha,]

Natasha, the bread turned out to be gorgeous !!!

Thank you!
But with Borodinsky so far (((Yesterday I already poured less yeast - all the same, the roof fell

[Natasha,]

Natasha, As far as I know, Borodinsky is one of the most capricious breads! Here it is necessary to spy on the tricks of experienced girls.
I've never baked it like this, because I don't like it.

I tried the yeast at the rate - it worked fine

[Torrek,]

Torrek, !

Something here is silence, is everything on a diet?))
I tried to make a casserole on a home program - it is very convenient, only the shoulder blades remained in it, of course, not very beautiful. But we don't care, we eat it in a moment)
And now I made bread again from the ready-made mixture, there was an action in the tape for them) I made German multi-grain, divided the mixture into two buckets. I added 10 ml more water to one, and in the process of kneading I also added an ordinary tablespoon of flour. So the loaf turned out to be higher and did not fall out. In the second bucket, bread fell slightly on the side.
I cut one loaf while still hot, I could not resist) Delicious bread with airy crumb, crispy crust and seeds, we liked it!

[Natasha,]

Natasha, bread is a delight! An extraordinary handsome man!

[Darnitsa bread in a bread maker (by fugaska)]

Hello craftswomen-bakers! I hasten to say a huge thank you for the recipes, especially Shelena!
KP took her mother for a check (she said that the grandchildren broke her (the buttons on her were often pressed) and she stopped baking, she just did the batch). After the breakdown, the HP stood idle for 2 years, until I caught fire in one place and wanted a stove for myself. So we decided to check it out, do it, if it doesn't work, bake hdeb and if everything works out, then buy yourself a polaris, and give mommy her stove))). So I ended up in this thread when I was looking for reviews about polaris and came across Shelena's recipes and experiments. It was very interesting to read the topic, copied all the recipes to my computer and already tried to bake 2 recipes for bread. Moreover, the stove turned out to be serviceable
The first was French, according to this Shelena recipe:

FOR BUCKET 2.

• 
  Water - 175 ml
  Flour - 300 g
  Salt - 1 tsp
  Dry yeast -1 tsp or pressed - 5.5 g
  Olive oil - 1 tbsp. l.
  Sugar - 1 tbsp. l.

I decided to pour less salt, about 3/4 teaspoon (after reading further conclusions), but in vain, my husband said that the bread is tasty, but there would be a little more salt.
oil took the usual refined vegetable.
I didn't add flour in the process - the bun turned out to be good-elastic.

Then I wanted to bake rye-wheat bread-baked according to Shelena's recipe:

Rye-wheat bread on fermented baked milk.

(Per weight 500 g):

• 
  Water - 105 ml
  Ryazhenka - 100 ml
  Wheat flour 1 grade - 100 g
  Peeled rye flour - 150 g
  Sugar - 0.5 tsp.
  Fine salt - 3/4 tsp.
  Dry yeast - 3/4 tsp. or pressed - 4 g
  Vegetable oil - 1 tbsp. l.

Instead of ryazhenka, I took homemade yogurt. In the process, I added flour one and a half tablespoons of wheat. I baked French on the program last night and after kneading I pulled out a spatula and flattened the bun, and this morning I ate it (my husband doesn't like rye bread, he likes white bread more) And instead of refined oil I added unrefined oil). I really liked the bread, it really looks like Ukrainian, just not as black as in the store
Yesterday I found a recipe for wheat-rye (my mother ordered) like this:
Darnitsa bread in a bread maker (by fugaska)
Category: Yeast bread
Ingredients

• Room water pace. 300 ml
  Olive oil 2 tbsp l.
  Buckwheat honey (can be replaced with sugar) 1 tbsp. l.
  Fine salt 1.5 tsp.
  Wheat flour 325 g
  Rye flour 150 g
  Dry yeast 1.5 tsp.

Cooking method

Put in a bucket according to the instructions (liquid first or vice versa).
Mix honey and butter with water, and sift the flour.
If desired, you can add garlic, cheese, sausage, herbs, etc. on a whistle.

Cooking program: (basic)
Note

I can share the simplest recipe for Darnitsa bread - it turns out very tasty!

But my husband categorically ordered to bake white French bread: nyam: I counted on a loaf of 800 grams. and threw everything into HP and threw sesame seeds 1 tbsp. l. in 2 batch. it is already baking, the aroma is stoiiiiit. !!!
She also baked bread with raisins. I have such a godfather in Panasonic bakes, very tasty! And the recipe is:

• Water - 260 ml.
  Flour / s - 400 gr.
  Sugar - 2 tbsp. l
  Salt - 1 tsp
  Butter - 20 gr.
  Yeast b / r. - 1 tsp
  The washed raisins fell asleep at the signal in the second batch - 1 glass from the multicooker. a glass of 180 ml. Or according to your taste

The husband said that she was greedy with raisins, although there were a lot of raisins, and in moderation, I like the raisins myself)))
In general, while my experiments are working. And thanks to the forum and to you beautiful girls !!!
My husband also made an order for a cupcake, while I found a cupcake "Stolichny" for myself, I will try, apparently, to bake today))

[Alyona,]

Alyona, thank you very much for your trust! It is very pleasant that we were not disappointed in the tried and tested recipes.
It's great that your stove is working properly. Now you can make any dreams come true! Please share your best practices.

[French by Shelena]

Thank you, Elena! If it were not for your experiments, which were interesting to read, I would not have known that you need to control the bun.
You also write about your breads, very interesting and informative) Maybe there is a favorite recipe for wheat-rye bread?
Yesterday I still baked a cupcake "Stolichny"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=372510.0

I liked the taste very much, but the problem is in baking: my cake (baking) program is designed for 1 hour 10 minutes cooling. This was not enough, there was a cupcake in the heart (the power of the stove is 660 W), I wanted to put it on baking again, but the stove was beeping that it was overheating and refused to turn on. I left the oven alone for 40 minutes, then set it back to bake for 40 minutes. Everything was baked.
But in polaris, how long is the baked goods designed for?
Today I decided to bake another cupcake (at home 1.5 liters of curdled milk was lying around) from here:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=88883.0 The cupcake was very poorly baked and not so tasty (brought to readiness in the microwave.
I'm not experimenting with bread yet, I haven't eaten the last one yet: pard:
And this is a photo of bread French by Shelena in terms of 800 gr.

• Water - 280 ml
  Flour - 480 g
  Salt - 1.5 tsp.
  Dry yeast -1 + 1/4 tsp.
  Olive oil - 1.5 tbsp. l.
  Sugar - 1 tbsp. l.
  Sesame - 1 tbsp l.

[Alyona,]

Alyona, the bread turned out to be beautiful! And the cake is such that you just want to cut off a slice.

You also write about your breads, very interesting and informative) Maybe there is a favorite recipe for wheat-rye bread?

Alas, I am still far from my bread maker, so I cannot do new experiments before September.
We do not eat wheat-rye bread, so, unfortunately, I will not help with the recipe.
But we have a lot of different ones on our forum - choose any with good reviews and bake. Everything will turn out great if you adjust the bun.

... the problem is in baking: my cake (baking) program is designed for 1 hour 10 minutes cooling. This was not enough, there was a cupcake in the heart (the power of the stove is 660 W), I wanted to put it on baking again, but the stove was beeping that it was overheating and refused to turn on. I left the oven alone for 40 minutes, then set it back to bake for 40 minutes. Everything was baked.
But in polaris, how long is the baked goods designed for?

In Polaris "Pastry" is also 1 hour, I cannot say in absentia if it is possible to turn on the baking. But after one of the main modes, she once turned on the baking.
There is a convenient programmable mode where you can set the desired time. It was on this program that I baked cupcakes; also regulated the temperature, which is possible only in some C / P models. For cupcakes, Polaris is very good!
For your model, you should choose not very fatty muffins of a small mass. Then there is the hope that they will be baked.

There is a convenient programmable mode where you can set the desired time. It was on this program that I baked cupcakes; also regulated the temperature, which is possible only in some C / P models. For cupcakes, Polaris is very good!
For your model, you should choose not very fatty muffins of a small mass. Then there is the hope that they will be baked.

Yes, yes, it was this programmable mode that I remembered when my cupcake was underbaked and lost in conjecture whether it was possible to choose baked goods on it for the required amount of time - it turned out it was possible! And this is a significant plus in the direction of polaris!

My multicooker broke down here, and in the new apartment there is not even a stove) In general, at first I limited myself to borscht, which I cooked at a party, but after a week it ended and the question arose about what I would eat

And then I thought about my bread maker and the problems were solved. In general, if you wish, it is quite possible to use it as some kind of multicooker or oven, today I cooked, for example, lasagna and it turned out no worse, except perhaps a little drier than in a multicooker Well, even more so we have a Home program that allows program everything yourself