Bread maker Polaris PBM 1501D (reviews and discussion)

(how does he even know that he needs to open up?).

No way!
Launched the program to open by time - the relay has counted the required time and the dispenser has opened

Please tell me about the work of the dispenser (how does he even know that he needs to open?). At close range I do not see anything about this in the instructions, it should be so disguised!

Sophie, he will open himself. But you can see the time. In the instruction book, where the description of the modes in the table is - the last column is the opening time of the dispenser, or rather, how much time will remain until the end of the program after opening it. You can navigate.

[tuskarora]

tuskarora, I didn't even notice the elephant, thanks)) In general, Polaris is great, they made a dispenser for each mode.

I ask for advice: I baked rye and wheat. It turned out to be damp-damp-sticky. How to "fluff" it, even a little bit? Pinifarin?

Sofi771, what recipe did you use? You can't just say that, you need to know the recipe. Panifarin will help a little, but it is not a panacea.

[tuskarora]

tuskarora, made according to Shelena's recipe rye-psh on fermented baked milk (I have kefir) on the Celzernova program
(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 ..

Today I freaked out and lathered up gluten, put 1 tbsp. spoon (raw, not dried). It turned out better on the crumb, although I want it even looser, but the roof has collapsed. I think that it has changed. Since before baking it was with a beautiful top, protruded slightly out of the mold (I rolled my lip, which would be porous and light). Oh, and I also pulled out the spatula after kneading, maybe I shouldn’t have given it up this time?

[just one proofing]

What program did you bake bread on? On the main one?
Rye-wheat bread has just one proofing!!!! And immediately baking!

The roof has collapsed most likely because the dough has stopped.
And there will be too much liquid for such an amount of flour, hence the roof could also collapse.

[Admin]

Admin, on the Whole Grain Program. It is similar to rye, only the initial heating is shorter, and the pastries are longer.

Whole Grain Prog is a whole grain wheat bread made from whole grain flour.
And wheat flour, including whole grain flour, have TWO proofings !!!! and the program itself is long for wheat flour.
It's not about long baking, but about the number of proofs, the amount of dough rising! Rye dough does not need a lot of proofing, since rye flour does not have gluten.

The principle of rye bread (with a high content of rye flour): quick kneading, ONE good proofing, baking - and EVERYTHING !!!

Sophie, dear Admin has already told you everything, in principle, but as a user of this particular HP, I repeat that the auto programs for this stove are not finalized. Considering that rye bread is more capricious than wheat bread, here you need to either play with the manual program - or combine the Dough program and the Baking program. In general, it is for this bread - go to Temka to Shelena, she is friends with this oven longer than all of us, plus she is the author of the recipe. Maybe he will advise something. And the failure of the roof is one of three things: either it has stood, or a lot of water, or a lot of yeast. Yeast, then they are different in activity. Maybe you have super active ones)))))

[Admin]

Considering that rye breads are more capricious than wheat bread

yes, I am mentally ready for this)) The bread tastes too good - the family does not turn up their nose for the first time, the usual taste turned out, only better))

play with the manual program

The main thing is to have something to play with

Admin, tuskaroraThanks for the tips! Based on what I've seen, I tend to overstay.

But I am 100% satisfied with this bread !!!

Plain sourdough wheat bread (HP Polaris 1501) (tuskarora)

[tuskarora]

tuskarora, made according to Shelena's recipe rye-psh on fermented baked milk (I have kefir) on the Celzernova program
(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 ..

Today I freaked out and lathered up gluten, put 1 tbsp. spoon (raw, not dried). It turned out better on the crumb, although I want it even looser, but the roof has collapsed. I think that it has changed. Since before baking it was with a beautiful top, protruded slightly out of the mold (I rolled my lip, which would be porous and light). Oh, and I also pulled out the spatula after kneading, maybe I shouldn’t have given it up this time?

If the "Whole Grain" program was of normal duration, then it could have stood. But the program "Accelerated Whole Grain" is perfect for rye bread, only the shoulder blades are removed after kneading. And so it turns out - heating-quick kneading-proofing-baking.

[tuskarora]

tuskarora, made according to Shelena's recipe rye-psh on fermented baked milk (I have kefir) on the Celzernova program
(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 ..

Today I freaked out and lathered up gluten, put 1 tbsp. spoon (raw, not dried). It turned out better on the crumb, although I want it even looser, but the roof has collapsed. I think that it has changed. Since before baking it was with a beautiful top, protruded slightly out of the mold (I rolled my lip, which would be porous and light). Oh, and I also pulled out the spatula after kneading, maybe I shouldn’t have given it up this time?

Sophia, and what kind of bun did your loaves have? Looks like mine from the photos? I read that experiment. I baked such bread then on the "Rye" mode. Have you tried changing a cooking program? Was the yeast pressed or dry?

It turned out to be damp-damp-sticky. How to "fluff" it, even a little bit? Pinifarin?

This phrase about the characteristics of bread suggests that the bun was liquid.

[Shelena]

Shelena, did I understand correctly that the speech is from this recipe?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=402737.0

[Natasha,]

Natasha, Yes. I decided that it was about this bread. Now, having figured out what kind of bread was meant, I changed my comment.

[Shelena]

Shelena, good day! The bun was not liquid, that's for sure. The "tail" did not follow it, did not blur, the ball kept its shape, was smooth. I even bothered if he was a bit tight, but in the end he got up well. I use instant saf yeast (I always slightly reduce the rate compared to simple dry ones). I didn’t use another program, because today French wheat baking, according to your own recipe, came out great! In general, here it was advised above to try the Whole Grain Fast Mode.

I ask for advice: I baked rye and wheat. It turned out to be damp-damp-sticky. How to "fluff" it, even a little bit? Pinifarin?

I, of course, are far from experienced bakers, but I would venture to suggest - it may be about rye flour. According to Shelena's recipes, I have always obtained an excellent rye-wheat bread. Then I bought another flour and it turned out just such a wet and sticky and neither panifarin nor gluten helped me

[Tasha1111]

Tasha1111, and what is your flour?

I'll see, I'll write in the evening

Hello everyone! Sophie do not worry too much that with regards to the collapse of the roof and imperfections, this is normal for this model. Of course, a lot depends on flour, but you will hardly get the perfect bread from this HP. I will share my research with the priest of such troubles. This model is an expensive kneader with three baking dishes and the ((baking)) function. Because it lacks temperature, and the temperature in the HP should be at least 200 degrees, and in the valiant Polris a maximum of 150, hence the failure of the pot and the lack of baking and is less porous and dry.I also reduced the yeast, set up my programs until I talked with a technologist with 35 years of experience from the bakery, and so dear ladies and gopoda, the main thing in baking is temperature, and it is just not enough in this HP. In all HPs, the temperature is from 200 to 250, even in small HPs it is 180, which is why in our HPs in small forms the roof does not sink, it is easier to warm them up. Personally, my opinion is that this modl can only knead the dough well everything else is a baaalshoy minus. I dunce fell for these three forms, now would not take it for nothing. I started looking at the reviews when the year passed, not a single good one, and there is no need for any filtering, if other HPs are normal, then the responses are normal. Well, we will continue to torment this HP.

In all CP, the temperature is from 200 to 250, even in small CP it is 180,

This is where you found this information? What is written in the instructions for the x / stove?

Look at the instructions, what kind of fuse is there? 250 * C or another?
Heat your oven to 250 * C and stick your hand in there - what will it be?
And now the same thing in a working x / stove - and compare!

Do not mislead people!
In a home oven, as a rule, there is a fuse of 190 * C, which means that the baking temperature will be about 180 * C, which is quite enough for high-quality baking of bread.

Kneading and baking depends on the fundamental features of the oven itself, and if it does not cope well with its functions, this is a manufacturer's defect.

And do not refer to the opinion of bakers from bakeries - these are completely different methods of baking, and different conditions - it is absolutely not permissible to compare with homemade x / ovens

Dear T Anya !!! You will not find the parameters of the temperature regimes of the HP operation in any instructions for HP, this is a big big secret. HP are all different in volume, which means the temperature is different. But in the service center I managed to find out something, the highest temperature in PANASONIK is 250 * C. But even if I was deceived, and as you say 190 * C and our 150 * C. The difference of 40 * C is a lot, when it's cold outside 0 * C when + 40 * C is sooo hot. Tanya question, what is the temperature inside the roll immediately after baking?

The temperature during the baking mode can be measured by yourself, for which you turn on the mode and put (hang) inside the thermometer for the oven (there are some).
The temperature inside the finished bread should be 94-96 * C and this can be measured with a temperature probe.

Many times I myself have been measuring the temperature in the x / stove, and in my Hitachi there is a 190 * C fuse, which is written about in the instructions - everything is honest

The temperature of 180 * C is enough to bake quality bread! I bake at this temperature in the oven, and I can judge it.

[Shelena]

Shelena, good day! The bun was not liquid, that's for sure. The "tail" did not follow it, did not blur, the ball kept its shape, was smooth. I even bothered if he was a bit tight, but in the end he got up well. I use instant saf yeast (I always slightly reduce the rate compared to simple dry ones). ...

Sophia, I think the problem is in yeast. This view must, of course, be reduced. I used pressed ones. With such bread does not stop and does not fall off.
What would I do if I were you when baking this bread (since I really liked the taste).
Options:
- with yeast "Saf":
a) would reduce them significantly, leaving the "Rye" mode,
b) I used the "No. 3 Fast" mode.
- with pressed "Lux" would have baked on the "No.3 Fast" or "Rye" mode.
But it is imperative to keep an eye on the bun until you finalize the recipe (yeast, flour).
In the subject I read that besides me, this bread was baked by 2 more girls. They also liked the result. That is, it's not about the recipe.
For the last six months I have been using the program "No. 3 Fast" for all rye. You can see the recipes in the profile for more details.

bublyk, you will excuse me, of course, but with the failure of the roof - everyone has figured it out for a long time. Water-flour-yeast balance - proofing time - that's all. I put out several loaves and Shelen, too, with failures were only the first, until they understood what was the matter. This time!

Low temperature cannot be the reason for the dryness of bread. Rather, on the contrary, in this HP on proofers the rate is overestimated, which is why less yeast is required here.

I agree with you only on one thing - auto programs are not here ah.

The home program is beyond praise. Check out my last three breads on this program. Where is the failure? Where is the imperfection?

And let us note that Sophie had her first bread (French wheat), although it came out very good on the auto program.
And about production and HP - well, they are generally different things. Temperature conditions and cannot coincide.

Also, you asked Admin about the temperature of the loaf immediately after baking. I will answer. It is believed that wheat bread is ready when the temperature inside it is 97 degrees. I, since the oven has not yet been fully explored, all the last three times, five minutes before the end of the baking cycle, I inserted a temperature probe into the loaf. The temperature ranged from 100 to 107 degrees. That is, I even overexposed the bread. And the temperature for baking was clearly enough. If you don't believe me, tomorrow I'm going to bake wheat in sourdough again, I'll take a picture with a temperature probe inside. By the way, I can measure the temperature inside the HP and I have a small thermometer for the oven.

If you don't believe me, tomorrow I'm going to bake wheat in sourdough again, I'll take a picture with a temperature probe inside. By the way, I can measure the temperature inside the HP and I have a small thermometer for the oven.

Lena, it will be interesting.

So dear ladies and gopoda, the main thing in baking is temperature,

In baking, the main thing is not temperature, but balance: good products - knowledge of materiel and technology - a desire to learn. No offense! OK?

Shelena, believe - not believe ..... Well, I'm a boring teacher, I can't live without clarity and evidence.

Tanya, I believe you and respect your opinion, but if you were concerned about measuring the temperature inside the HP, then you know that there is clearly not 190 * C. And during the baking mode, it will change, but as I don’t know, most likely from the larger to the smaller, but I think that the difference is small. Another nuance in Polaris, the shape is one and a half times larger than yours, designed for a minimum of 1250g. Now can you imagine what the temperature should be to warm up this basin in 60 minutes. Also, 190 or 200 * C is the temperature of maximum heating of the HP electric heater. There will naturally be less inside HP, we probably did not understand each other, maybe I wrote so stupidly. So if the temperature of the ten is 150 * C, then in the interior (in the middle) HP will be somewhere 120 * C, respectively, at the end of baking, there is no 96 * C we need inside the finished roll, so the white top is dry, roof failure. I put sourdough bread, the roof does not fall for a long 8 hours, but it is always white and not baked. She lacks temperature, but honestly, there is no bread (personally, my opinion).

accordingly, at the end of baking, there is no 96 * C we need inside the finished roll,

There will be even more. I'll demonstrate it tomorrow.

While the number was being typeset, they threw me bagels (just kidding). Lena, for the sake of interest, measure the temperature of the heating element, maybe at the sun it is above the hammered 150. Personally, I have exhausted a bag of flour in a month, the result is zero. While on the proofer, above the roof, he began to bake and fell. In small forms it is still so and so, but the quality is not so hot, while fresh is normal, it is worth standing for a day, it becomes stale and crumbles dry. Lena, why are you putting dough? I sourdough immediately in the bucket and in front, the sourdough for mine is an extra hassle. In the morning I put fresh bread in the evening from work.

Well, in fact, the sourdough is the rejuvenated sourdough. The starter lives in the warmest section of the refrigerator. When we need bread, we take a little starter and start the dough on it. You can, of course, feed the leaven every day and make sure that it is active all the time - but I do not have such an opportunity, and it is a pity to dispose of the unnecessary part of the leaven all the time.

Judging by the fact that you write "on the proofer above the roof, he began to bake - he fell", most likely you are shifting the yeast or changing the bread. Well, try one of those breads that have already been tried in this oven. Well, we write the algorithm for those who wish, and not just because they wanted to.

Did I warn you that I'm boring? Well Duc don't complain now. If anyone thinks that I have endured until the morning, he is mistaken. All the same, I'm sitting in the kitchen - I'm writing an article (the kitchen is my office) Well, I've launched Cuban. it turns out less than 3 hours.

And who said that our stove will not reach 96 degrees?

We look:



and closer:


And lope degrees? So this is another 5 minutes before the end of the program.

Or maybe the roof has collapsed?

Eh, I had to argue about the bottle .........

I had to bet, I see more than a hundred. But for some reason the roof is white, it is not baked, it must be all the same cold there. As for the yeast, I'm a young baker, of course, but for my 600gr of flour, 3/4 tsp is not enough, but 1 tsp rises but falls when baking, and when 3/4 tsp has risen by more than half of the mold, this is taking into account the fact that I pulled out the shoulder blades immediately after mixing and the rise time is 2 hours 10 minutes. After baking, this loaf looked more like a cake, the bread was so dense that you could kill a bull with this loaf. It turns out that yeast grains should be counted? What's interesting is I divide this recipe in half, into small forms, and ABOUT THE MIRACLE rises under the glass and the current does not fall on the baking, the white roof, I have to bake in the stove. Only as I wrote a day later, dry stale. Is that where that sabaka steamed? I believe that when baking, the temperature is incorrectly defended or its incorrect distribution inside the HP.

Eh, I had to argue about the bottle .........

I thought there was only arguing about BULLK)))

But for some reason the roof is white, it is not baked, it must be all the same cold there.

Know for a fish a penny !!!!!! Where can I find a smiley face that bangs its forehead against a wall? Bublyk and baked it, baked. Well, at a temperature of more than 100 degrees in a loaf, it cannot be not baked. Firstly, the photo does not convey the color in my kitchen very poor lighting and I take pictures on the phone, the crust is not white, but light golden .. Secondly, go to Temka about the basics of baking and read how the presence - absence affects the color of the crust of bread certain ingredients. In this recipe, there is no milk, eggs, etc. I did not smear the top with anything - accordingly, it will not be bright brown, unless, of course, you burn it under the grill. We are doing a ciabatta in the oven - will it really have a rich brown top?

Well, and even if the bread was not baked, the roof would not have stood like that, especially under the weight of the temperature probe. he is heavy.

Well, in general - if you want to learn - learn from tried and tested recipes. Read the materiel. The easiest way to say is that it didn't work out, because the stove is bad.

Sofi771, why argue on a bun? I bake a roll myself. But I won't make a bottle. The bottle is more interesting.

Special for unbelievers.

Poke your finger into the undercooked please.


By the way, about the unbaked bread: I NEVER had unbaked bread in this HP. He was heavy and dryish. But not raw.

In general, to all beginners. The stove is not bad. Not ideal in terms of auto modes, there is something chemistry with the temperature regime, but obviously not in the direction of a lack of temperature, but rather the opposite. (or maybe I haven't adapted yet). The biggest plus is the very flexible Home Program, which is easy to customize and GREAT for all your bread baking operations.

Precariousness, roof failure and other horrors with which dear bublyk scares us here - so let's not forget that technology is just technology and it won't think for you. It is necessary to observe, analyze, learn.

No offense, okay? I, too, do not know everything, but I always try to understand the reason for failure.

As for the yeast, I'm a young baker, of course, but for my 600gr of flour, 3/4 tsp is not enough, but 1 tsp rises but falls down when baking, and when 3/4 tsp has risen by more than half the mold, this is taking into account the fact that I pulled out the shoulder blades immediately after mixing and the ascent time is 2 hours 10 minutes. After baking, this loaf looked more like a cake, the bread was so dense that you could kill a bull with this loaf.It turns out that yeast grains should be counted? What's interesting is I divide this recipe in half, into small forms, and ABOUT THE MIRACLE rises under the glass and the current does not fall on the baking, the white roof, I have to bake in the stove. Only as I wrote a day later, dry stale. Is that where that sabaka steamed? I believe that when baking, the temperature is incorrectly defended or its incorrect distribution inside the HP.

It is advisable to give a complete recipe, insert a photo, indicate a baking program, then we will figure it out. And so, everything is unfounded.

And excuses like "I can't insert a photo" do not roll. This is elementary: In the upper left corner of the answer form we see the button "Insert author's photo" - click. Then "Review", select the storage medium, select the photo, click open, click download, copy the link code into the message and that's it. Well, you are a man, so you are more technically savvy than we, weak women.

[Lena,]

Not ideal in terms of auto modes, there is something chemistry with the temperature regime, but obviously not in the direction of a lack of temperature, but rather the opposite. (or maybe I haven't adapted yet).

Lena, Have you tried all the programs? I have the most popular for bread "French" and "Whole grain" + "C / z Fast". It turns out so well that there is no need to use the "Manual Mode" for this bread. (But I temporarily do not bake with sourdough.)

Helen, I tried French, baked sesame bread on it. Not bad, but not ice. I've already talked about this. Sukhovaty left. Tried Rye, Basic, Milk, Sweet. I have not tried whole grains yet, my hands have not reached. That's why I say - you need to adapt, make friends. But I still mainly bake with sourdough, so it's easier for me to customize a manual program for myself than to select an automatic one. Moreover, my family, spoiled with bread from the oven, start to boil when I bake yeast bread in a bread machine. Rather, the booze was still baking on the machine. They do not cope with home. The bread is delicious. But they still sort it out. Yesterday I baked Cuban in KhP, and today in the oven Italian from Misha. The Italian is almost gone, but more than half of the Cuban is left.

There is also a personal factor. To adapt, you need to play around. And you can only play in your free time. And if you have free time, then HP is not needed - I already bake in the oven. Therefore, the home program is the best choice for me - and without my participation and the bread, as we love, is sourdough.

Lena, I am fighting for you that everything is okay with you, but my roof is always white. With regards to the recipe taken from our site, French, the program is also French. By the way, you shouldn't be dissatisfied with the auto programs, they are quite decent, they match with MOLUNEX at 100%, you see, they licked it from there. And I completely agree with Shelena, on the home program I only work with leaven. About the photo I will say this: I am a locksmith with a capital letter and do not want to be a dumb programmer. I don't understand this, copy, reload, add, it's easier for me to repair a mechanism of any complexity without drawings.

[Lena,]

Lena, for sourdough bread, of course, only "Manual" mode. We eat simple yeast, so I easily picked up the mentioned programs for them.

I tried French, baked sesame bread on it. Not bad, but not ice ... Sukhovy came out.

I've never got dryish bread in a bread machine.
Maybe you exhibited more time than you needed, or did you make the kolobok cooler?

Nope. The program was unchanged, the kolobok was perfect. But I'll still play, maybe everything will work out.

that with regards to the failure of the roof and imperfection, then for this model this is normal. Of course, a lot depends on flour, but you will hardly get the perfect bread from this HP. I will share my research with the priest of such troubles. This model is an expensive kneader with three baking dishes and the ((baking)) function. Personally, my opinion is that this modl can only knead the dough well everything else is a baaalshoy minus. I dunce fell for these three forms, now would not have taken it for nothing.
More details: https://Mcooker-enn.tomathouse.com/in...com_smf&topic=334291.1000

This quote is from yesterday. After that, you told for a very long time that the oven is bad and does not bake, you exhausted a bag of flour and the result is zero.
And suddenly - Oh, a miracle! You say the automatic programs in this stove are good. !!!

Well, you will decide already and do not fool people's heads - is it a good stove or not. And it is not clear somehow.

It seems to me that even within the same model, each unit is somewhat different. Perhaps, just by temperature conditions. For example, the topic was a conversation that the roof remains white even when the viewing window is covered. My roof blushes well when covered, including with ordinary bread, that is, without milk, eggs, etc. At the same time, when baking according to Shelena's recipe "Rye-wheat based on Russian", I got it better on program # 3 "Fast" than on the given algorithm. (And the recipe is great! One of our favorites). So practice will show.

[Anya,]

It seems to me that even within the same model, each unit is somewhat different. Perhaps, just by temperature conditions.

Anya, I completely agree. I spoke about this in the topic. Each stove has its own character.

The girls agree. We look. trying, demonstrating With each technique you need to make friends and adapt.

Hello ! Take Polaris into the ranks of HP owners. After much doubts due to the large number of bad reviews, I was tempted by two small buckets. And I didn’t regret it! The first experiment turned out to be successful right away! The bread was baked perfectly!

Olya, excellent bread! What prog did you bake on and what recipe?

[Olga3107]

Olga3107, what a beauty, but in my copy such ruddy does not work

[Olya,]

Hello ! Take Polaris into the ranks of HP owners.

Olya, Hello! We accept with pleasure !!!
What kind of handsome men you brought us. Directly exhibition samples.
(Another proof that each particular device has its own character. Everything in yours is well colored.)
Share your impressions, recipes.