Bread maker Polaris PBM 1501D (reviews and discussion)

Ndaaaa, ruddy bread! My bottom and sides are fried, but the top ...
Congratulations to the new polaris-owner!

Good day! Thank you for your warm welcome! ☺ And I baked this bread according to the recipe from this site. We love this recipe, we take it as a basis for baking white bread, just add garlic or herbs as desired. And if you want sweet bread, then more sugar and raisins, for example. You will laugh, but this is a pizza dough recipe. It's called the perfect pizza dough. 😀 For one small bucket, I took 80 ml of water and the same amount of milk, 1 tbsp. l. vegetable oil, 280 grams of flour, half a tsp. salt, 1 tbsp. l. sugar and 1 tsp. dry yeast. Baking on mode # 1, medium crust, 750 g weight for two buckets. I controlled the batch. As a result, I got these two buns for 845 grams. about. Something like that. Now I'm going to try to bake rye.

[Shelena]

Shelena, I want to thank you for your advice and recipes. I baked rye-wheat bread according to your recipe now. For the first time the roof of my bread has not fallen! The truth is cracked, but it's not so bad anymore. And it smells like the usual rye bread from the store! And all rosy! I am delighted!

[Olga3107]

Olga3107what a delicious view! what is the recipe? Fermented baked milk or bran?

[Sofi771]

Sofi771, this is with bran. Delicious bread. It's almost over already. The only thing I will do differently next time is to put less honey, so that it is not so sweet. (I'm not very sweet ...)

[Olya,]

Olya,Thanks for the kind words! It's nice that I liked it. In my opinion, the bread is handsome !!! Simple excellent. : girl-yes: But they were surprised by saying that it was sweet! I never have it sweet (lemon juice neutralizes sweetness completely). Maybe they moved the honey? Measured with a pea, for example?
I don't like sweet rye at all.

[Shelena]

Shelena, probably. Next time I'll put half a spoon and think it will be very good. And my husband liked it so much. He doesn't eat rye at all, but he ate almost half a loaf of milk of this bread

Whoa! If you ate half a loaf, then you definitely liked it. Pleasantly.

[Shelena]

Shelena, baked today rye again according to your recipe with bran, it turned out even better than the first one! That superfluous sweetness is no longer in it. The taste is exactly like the store rye, which is what I wanted. (True, I baked it in another stove. We still have an indigo Scarlett in the village, on the automatic rye bread program) He rose very well, all golden, smooth. Our family decided that this would be our main recipe for baking rye bread. Thank you very much from our whole family for the recipe !!!

[Olya,]

... rye according to your recipe with bran turned out even better than the first one! That superfluous sweetness is no longer in it. The taste is exactly like the store rye, which is what I wanted.

Olya, now the taste that I spoke about and which we also like very much is clearly.
I am very pleased that all your family liked this bread. Bake and eat to your health!

Hello, welcome to the ranks of the owners of this bread machine.
Yesterday was the first experiment.
She baked two breads at once, rye and wheat, on the main program.
Wheat according to Shelena's recipe Milk-kefir wheat.
And rye was counted by weight 500g from the marmil recipe Wheat-rye bread in a bread maker (our family proven recipe)

Well here's the report
Kneading. It seemed that there was little water in the wheat, the bun was too hard and beat against the walls, I added a few teaspoons. The photo shows that he is wet


Kneading after a while


After baking immediately
The rye roof collapsed. The recipe contains 1 tsp. yeast, it seems not a lot.But this bread was at the back of the bread machine, maybe hotter there? He began to come up earlier than Wheat-rye and apparently fermented. In the future, I think, either put it forward, or pour water cool, and I warmed it up a little right away.


And this is the cuts in the morning. Baking ended at 12 am.



Conclusions. I liked the wheat one, like a store wheat one, delicious, only it is very strong. And how to make it look like a loaf?
Rye is not like a store black, different, but I added sprouted wheat to it, in vain. She has become stiff and unpleasantly stuck in her teeth. It would have been better without her.

I accept criticism.
This is the first experience with bread in principle)))

And how to make it look like a loaf?
Rye is not like a store black, different, but I added sprouted wheat to it, in vain. She has become stiff and unpleasantly stuck in her teeth.

What to do? Learn, learn and learn to bake bread! There is a section for this CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

The loaf can only be baked in the oven, there is a special roll of dough. And here read our baker's tips on how to make soft-hard-rubber and so on. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=135.0

Berries and seeds must be pre-processed before being placed in the dough. Preparation of seeds, grains, fruits, berries for laying in bread dough

Or pre-soak in water-yogurt-kefir overnight Multigrain wheat bun. Master Class

terceliya, welcome. Very good bread for the first experience.

To be like a loaf - you need to bake a loaf There are enough recipes here.
The crumbness of the bread can depend on both the flour and the recipe. Although I have already spoken in the topic that the bread is dry in this HP. But I play little with auto modes, I do everything manually, so this is my preconceived opinion.
While writing, Admin has already directed you to the section for beginners. All the answers are there.

What to do? Learn, learn and learn to bake bread! There is a section for this
Berries and seeds must be pre-processed before being placed in the dough.

Or pre-soak in water-yogurt-kefir overnight

Thanks for the advice, I will study.
And I pre-soaked the wheat so that it sprouts, but I didn't like it in bread, it tastes better in Kasha. And I'll try the seeds in the bread maker)))

About the loaf, I thought so. Well, the main thing is that now there is someone to knead and stir the dough

The crumbness of the bread can depend on both the flour and the recipe. Although I already said in the topic that the bread is dry in this HP].]

Yes, it crumbles like ordinary store-bought white bread, so it's okay))) your bread is still better))))

[terceliya]

terceliya, good luck in mastering our stove!

The rye roof collapsed. The recipe contains 1 tsp. yeast, it seems not a lot. But this bread was at the back of the bread machine, maybe hotter there? He began to come up earlier than Wheat-rye and apparently fermented. In the future, I think, either put it forward, or pour water cool, and I warmed it up a little right away.

As an option, it was overridden, for rye, the complete main program is still long. If I have to bake wheat and rye-wheat at the same time, I use either # 3 Whole Grain Fast or # 2 French Fast. I take out the blades of rye immediately after kneading.

As an option, it was overridden, for rye, the complete main program is still long. If I have to bake wheat and rye-wheat at the same time, I use either "# 3 Whole Grain Fast" or # 2 "French Fast". I take out the blades of rye immediately after kneading.

Thanks for the recommendation information, I will try next time on one of them. And I keep forgetting about the shoulder blades))))

Please tell me the recipe for a wheat loaf for a maximum weight of 1250 grams. Without any unnecessary additives, and most importantly with a minimum cost. It is desirable that it tastes like a grocery store sliced, and not with a thick crispy crust and cotton gut. Appearance is not important.A recipe for gray wheat-rye bread is also desirable, but without adding sour milk and also cheaper and simpler, by 1250 grams. We need a replacement for the usual sliced ​​and Darnitsky loaf for a large, poor family ...

Hello dear bakers !!! I would very much like to join your ranks and become the proud owner of the Polaris stove. I thoroughly studied your topic and went in search of my copy ... and then an "ambush" awaited me: in two stores of household appliances they promised to bring it to order but did not bring it, today we went to the regional center to large stores, having previously phoned and booked stoves (just in case two), in the first the stove turned out to be with obvious traces of operation (small buckets and a viewing window were tied up), in the second store the stove was understaffed (there was no second set of kneaders) in general, sheer disappointment ... and that's the question : are there any alternatives to our-your stove?

Hello dear bakers !!! I would very much like to join your ranks and become the proud owner of the Polaris stove. I thoroughly studied your topic and went in search of my copy ... and then an "ambush" awaited me: in two stores of household appliances they promised to bring it to order but did not bring it, today we went to the regional center to large stores, having previously phoned and booked stoves (just in case two), in the first the stove turned out to be with obvious traces of operation (small buckets and a viewing window were tied up), in the second store the stove was understaffed (there was no second set of kneaders) in general, sheer disappointment ... and that's the question : are there any alternatives to our-your stove?

Good day. What features of Polaris do you mean? Different set of buckets - 1 large and 2 small or programmable? I saw such a set of buckets, but I don't remember exactly the brand, it seems Kenwood. And there are several types of programmable ones, there are topics on this forum.

sveta-ya, it was already said here that in order to get a loaf, it is a loaf that needs to be baked. A loaf will not work in a bread machine, there will be bread. Exit - kneading in HP, hand molding - baking in the oven.

As for the recipes, I don't even know how to respond to your question. We have an incredible amount of loaves on the forum. Open the section for example "Wheat bread" and see what suits you according to the set of ingredients. Each recipe has a discussion of both flavor and texture. I personally like these options:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=182866.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=411602.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=228679.0

Just keep in mind that the loaf will need to be manually molded and baked. If you want to make it in HP, then you will get bread, but in this case you will have to use the Home Program and not the automatic one. (Which I do regularly).

For wheat rye and so that without milk I can offer these:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=167785.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=52292.0

In general, read the forum and find everything.

Thanks for the links to bread. But about the loaf, I was not talking about its appearance, but about its taste and ingredients. Making an original loaf in the oven is not a suitable option for me. I am interested in exactly white wheat bread that tastes like a loaf, maximum size (1250gr), made entirely in cotton. Dough recipes don't suit me either, only instance yeast. I ask for your help in adapting the loaf recipe in the oven for automatic cooking in x \ n.

[Nobody will give you an exact answer about taste.]

Baking in the oven and x / oven differs in everything - both taste and smell. The most delicious is baked in the oven

Taste is a matter of our taste, you need to bake and taste. Nobody will give you an exact answer about taste. is a matter of individual taste

Take a loaf recipe on the website and bake it in a x / oven - but remember about the dough and the flour-liquid balance, bun.And no one will give you a guarantee that the bread will taste and smell, like the original from the oven

There is no need for guarantees, my goal is only to find a recipe suitable for me for a large and as cheap wheat bread completely from a bread machine, with a similar taste and recipe to a store sliced ​​loaf. To independently adapt recipes from the forum, I do not have enough experience in baking, nor experience in baking in x \ n. And the fact that in the oven and with fresh yeast or sourdough bread is tastier and better, I do not argue, since this is how it is ...

[Pochemuchki]

Pochemuchki, I would like a rye program, small buckets, power from 700W and of course the possibility of programming.

To independently adapt recipes from the forum, I do not have enough experience in baking, nor experience in baking in x \ n.

We'll have to try Especially since we are talking about a special, own taste of bread
Bread is not given just like that

sveta-ya, do you have this particular HP model? Have you tried the wheat bread from the recipe book? Didn't he suit you?

Well, let's come to an agreement with you. Tomorrow (today I'm not at home) I will try to fit one of the above recipes to our stove. I will write the algorithm. Well, if you like it, it's "all the markers are different in taste and color"

Exactly such x \ n, otherwise what would I sit here and ask?) I will wait for your results, since I myself am not able to conduct long experiments. (Please try wheat, rye-wheat and rye bread at a maximum load of 1250 grams. good luck with bread!)

[tuskarora]

tuskarora, Lenus, where will you put so much bread? The weight can be made smaller and then recalculated.

[Pochemuchki]

Pochemuchki, I would like a rye program, small buckets, power from 700W and of course the possibility of programming.

I have not studied in detail the different options for bread makers, so I cannot answer you. I bought this one because there was a decent discount, not on purpose.

I would not take this stove now.

[Bread "French" in a bread maker]

I was drawn here to experiments.
When studying the forum recipes, I noticed that the "French" program in Panasonic lasts 6 hours, and very good reviews about the result. I thought about how to program our HP according to a similar program. But, it turns out, everything has already been invented.
Here is a selection of the manual program: recipe Bread "French" in a bread maker from SAPetrovich March 11, 2007 (the functionality of the forum does not allow a beginner to insert a link.) Let's try what happens.
I took the French recipe I liked from our book, slightly changing it. I have already experimented with it, making with pressed yeast and dough. It turned out much better than with dry yeast. Now let's go further.

So:
wheat flour, premium grade - 600 g (+2 tsp. when mixing)
water - 350 ml
pressed yeast - 5 mg
sugar - 0.5 tbsp. l.
salt - 1.5 tsp.
olive oil - 2 tbsp. l.
powdered milk - 1 tbsp. l.
sesame seeds - 1 tbsp l.
Butter on the shoulder blades, then water, sugar, yeast, then flour, salt, milk powder.

I also changed the program a little:

1 - 20
2 - 05
3 - 10
4 - 20
5 - 60
6 - 30
7 - 60
8 - 30
9 - 60
10 - 55
11 - 20
12 - 30
13 - 30
14 - 30
15 - 145

I increased the heating time (it was 10 minutes) to activate the yeast and, having doubts about the original 115 g for baking, set the default to 145 g.
Gingerbread man tracked, added 2 tsp. flour, although it may have been so normal. On a signal, I added sesame seeds. When rising, the dough did not rise very high. After the last kneading, I pulled out the shoulder blades, leveled the dough, greased it with milk, and sprinkled it with sesame seeds. The lower temperature in the chamber was clearly felt compared to the auto programs. I doubted a little about the result, but after the start of baking, the bread began to grow up well and did not fall off, it turned out to be an even beautiful dome, which was rarely achieved. The small dip is the boundary between the two mixing zones. That's how it rose, even though I was leveling. I followed the baking with a higher temperature, but it turned out just 55 minutes. The result is excellent, I have not yet gotten such bread. Gentle even crumb, crispy crust, normal roof. It reminded me of French baguettes.





We can say that the experiment was a success. Our stove is probably too hot during auto programs, so less yeast is required, but the crumb turns out to be drier and eternal problems with the roof, apparently due to over-standing.

sveta-ya, I can't say that I have time for long experiments. Work, two children, and science somehow don't help. And I do not promise to give all three loaves straight to the mountain. Now I'll go and put the loaf.

elena kadiewa, Lenok, i'm not going to STOKE right away. And in my thoughts was not. I promised one loaf. Already stomped to put.

Good luck!) Maybe someone else would want to help me and join the experiment, I will wait impatiently and slowly try the recipes that suit me. Very grateful in advance for your help and support ...

Without any unnecessary additives, and most importantly with a minimum cost.

Svetlana!
Stagnation bar
https://Mcooker-enn.tomathouse.com/index.php@Itemid=126&option=com_smf&topic=1016.0

Is it for a download of 1250 grams? and on which program of our stove to cook? We probably need to adapt the recipe for our oven ... And how to replace the butter from this recipe with vegetable oil?

I would not take this stove now.

Why wouldn't you take it right now? Is it due to problems with the top of the bread falling off?

[sveta-ya]

sveta-ya, The main recipe says margarine! This is what they do at the factory.
preparation: We load all the ingredients according to the instructions of the bread maker, and if we make a loaf, then we put it in the "dough" mode, and if not, then in the "main" mode. Everything is scheduled.

Why wouldn't you take it right now? Is it due to problems with the top of the bread falling off?

Top off bread does not depend on the model. Depends on the quality of the dough kneading, flour-liquid balance The bread rises, but falls inward. Causes.

The loaf on the link above goes for the weight of the finished bread about 1600-1700 grams

You cannot do without this section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

My internet crashed. therefore I will not insert a photo. Take my word for it. I am writing from the phone. So, the recipe for the first link. Kefir loaf. Ingredients increased by 1.5 times. The bread is very tall and rosy. The algorithm is as follows: mix the ingredients for the dough, pour into a bucket. Top with all the dry ingredients, then kefir. Algorithm digital indicators:
1_ 10
2- 5
3- 25
4- 15
5- 60
6- 59
7- 15
8- 59
9- 30
10- 60
11 - 0
12- 35
13- 35
14- 40
15- 150

I would not take this stove now.

And what would you take, with what set of programs, what company? In the topic of choosing HP, many advise Panasonic, but their price is biting and there are a lot of programs, in my opinion, superfluous ...

Who lives in Moscow, please tell me where you can buy cheaper wheat and rye flour, yeast and other ingredients for baking. Preferably in the online store and with home delivery. With 3 children, I myself cannot go shopping. Thank you in advance...

Hooray! The Internet has screwed up! So, here's an illustration of what happened instead of a loaf on kefir:

So tanned.


I once baked this loaf in the oven, and now I have made HP at home for Sveta. In the oven, of course, it is better, but in HP, a very good sandwich bread came out.

Not bad so. What crust and crumb is not very cottony? Write an exact recipe with ingredients, please.

Sveta, this recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=182866.0
All ingredients are multiplied by 1.5. I think that you yourself can multiply.
The description of the algorithm in my yesterday's post at 19.40.
Good crumb, not thick crust. And the Internet will not transmit all the other organoleptic indicators.
Take the recipe, drive the algorithm and forward to achievements!

I would really like a recipe for bread without hemorrhoids with dough, this dough loaf does not meet my requirements for automating the baking process using x \ n. At home there are three small children, including an infant, and I can’t bother with a couple ... Yes, and with kefir complexity. I ask you to try a simpler and cheaper recipe, like a loaf of stagnation times, and write it in more detail under our x \ n.

[sveta-ya]

sveta-ya, Bake the given recipe for 500 g of flour, main mode, weight for 750 g of bread, or count on a larger weight
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.0

Sveta, what's the fuss with the dough? He grumbled with a spoon - poured it into the stove, threw everything else on top. The algorithm was set. I pressed the start button. How much more automated here? Have not yet come up with a technique that will pour ingredients into a bucket for you.

You will excuse me, of course, but without difficulty, as you know ... We must try, learn. Here we have girls who, having children, not only bake bread, but also make gorgeous cakes. The main desire.
Is it difficult for you to follow the link? They pointed the arrow and pressed the left button. All!

If it is difficult for you, what I have tested, then here is Sasha - sazalexter gave you a link. Follow it. Throw everything in the main mode. What kind of testing do you need there? Well, no one will come to your house and bake for you.

No offense.

I have problems when recalculating the amount of ingredients for our stove, especially from recipes designed for the oven ... Moreover, many here have noticed that recipes from the book from H \ P do not always give a good result and require improvement. I already know how to handle dough and baked in the oven before, but now children and health do not allow, so I do not consider recipes with dough yet ...

I have problems when recalculating the amount of ingredients for our stove, especially from recipes designed for the oven ...

It seems that you personally don't need bread at all ... so much advice, but the result is zero

Take THIS very simple recipe The easiest white bread made from wheat flour

All that remains is to carefully weigh everything, put it in a bucket, press START, and track the kneading of the dough - then the bread will turn out automatically!
Just do not say that this recipe is not suitable, it means that there is simply no desire to bake the bread itself

When the first bread appears, then there will be conversations. First, bake this one for 500 grams of flour (750-800 ready-made) - it will work out, then we will increase the weight gradually.

Good luck! Train!