Bread maker Polaris PBM 1501D (reviews and discussion)

[Poppy curl from Fugasca in manual mode.]

Recently I have been baking only on the manual program, the result is always pleasing.

Poppy curl from Fugasca in manual mode.

1 egg is added to the dough, 4 tbsp of sugar. l., the filling is slightly different.

First, knead the dough: all the milk, all the yeast (I have pressed 10 g), half the flour, 1/2 tbsp. l. Sahara. We turn on the program No. 3 "Whole grain" for 5 minutes warming up and 5 minutes kneading. Turn off the program. Put the rest of the ingredients in a bucket, last of all the egg and salt. We put the program:

1. (Preheating) - 30
2. (Mix 1) - 5
3. (Excerpt) - 20
4. (Mix 2) - 20
5. (Rise 1) - 80
6. (Wrinkle) - 30
7. (Rise 2) - 45
8. (Wrinkle) - 30
9. (Rise 3) - 80
10. (Baking) - 55
11. (Heating) - 0
12. (Choice of temperature on the rise 1) - 25 degrees.
13. (Choice of temperature on the rise 2) - 30 degrees.
14. (Choice of temperature on the rise 3) - 25 degrees.
15. (Temperature on baking) - 140 degrees.

After the last kneading, take out the dough, form rolls (I was too lazy and made 2 instead of 4), put it in a bucket.

Result: tender, straight airy crumb, crispy crust. Delicious!





The program almost repeats the French mode from Panasonic, the proofing time is slightly reduced.
You can set the baking temperature to 145 grams, but then it's better to follow it, I often turn it off at this temperature earlier.

[Pochemuchki]

Pochemuchki, how lovely!!! Thanks for the recipe and the program!)))

And my HP and I are in a pre-Easter mood with might and main, on Sunday we tried the "Royal Bummer", left it with a delay for the night and slept through the preparation, so a little with jambs, and the unmixed was baked, and was damaged when removed. And there is still no trust in the dispenser now. It is better to add additives by hand. But upon waking up, such beauty and deliciousness awaited me ...

Milk bread program, weight 1000g, light crust.
I cut it warm, you can see the place where it was slightly damaged when pulled out.


And yesterday we rehearsed on the "dough" mode a curd cake according to Anastasia Zurabova's recipe, and baked it in the oven.


I liked it too, but I would have made it sweeter.
Now I am thinking of chopping butterscotch and adding raisins and candied fruits when kneading, but in curd cheese, a "lazy person" is good in itself.

[Pochemuchki]

(I have pressed 10 g)

I have never tried compressed yeast, I also read a lot about them negative, that supposedly it smells like yeast from bread and any other information about dead yeast))) Pochemuchki, tell us your opinion and feeling

[Pochemuchki]

I have never tried compressed yeast, I also read a lot about them negative, that supposedly it smells like yeast from bread and any other information about dead yeast))) Pochemuchki, tell us your opinion and feeling

I can only compare with dry yeast. I like pressed bread more, plus the manual program, plus most often I bake with some kind of dough. Now bread suits me completely. Does not smell like yeast.

You can see about yeast in the topic "Ingredients and accessories for baking bread."

This thread also has a discussion of yeast

I chose for a very long time. Stopped at x \ n Polaris. I was very happy with two 500g containers. Indeed, the top of the bread is not very ruddy and the top settles. I want to bake an Easter cake, 500g each. Give the recipe if anyone has already baked. I will be very grateful,

[liuda111]

liuda111, with the acquisition of you!)) Here it was discussed about the falling off of the bread and the ruddy of the top, and on page 27 Shelen gives a recipe and describes the preparation of a wonderful Easter cake. Good luck!))

Hello everyone!
Such a bread maker is due to arrive tomorrow morning. I was impressed by your stories and its capabilities - so I chose it.
This is absolutely new for me, I never baked any bread or pies))) I made dumplings, forty years ago ... under the guidance.
Nevertheless, I will try to read more than ask ... So far I only got to the 13th page of the topic ... And I read a little about koloboks from Admin.

The first questions even before the arrival of the courier, after reading))) I am allowed to inspect, make sure that everything works, and then pay. So:
1. Apart from checking the contents and appearance, what should you check before switching on?
2. What to start-up to make sure the device is working properly?

Let's say everything is fine. Further:
3. In the instructions of many other HP there is a recommendation: before starting operation, turn it on empty in some mode, for 10 minutes - to warm up and fry the remnants of the factory grease. This instruction (downloaded from the network) does not say this. What do you need to do before starting, besides washing the molds?
4. I would like to start with a French recipe like on the second page. It looks like it just ... I want to get at least something on the first try. Maybe you should try something different, with a higher chance of a first experience?

I would really appreciate some hints!

[Dmitriy,]

Dmitriy, Hello! I understand your excitement before such a serious purchase. I will try to answer your questions.

1. Apart from checking the package contents and appearance, what should you check before switching on?

Check the coating of the buckets. There should be no scratches. Look for 2 sets of blades - some are slightly longer than others. There should be a measuring cup and a spoon.

2. What to start-up to make sure the device is working properly?

Plug in the oven. The board will light up. Click on the "Menu" button, go through all the programs.

Let's say everything is fine. Further:
3. In the instructions of many other HP there is a recommendation: before starting operation, turn it on empty in some mode, for 10 minutes - to warm up and fry the remnants of the factory grease. This instruction (downloaded from the network) does not say this. What do you need to do before starting, besides washing the molds?

I did not warm up an empty oven. I washed the buckets, spoon and shovels with liquid detergent, wiped them with a paper towel. I also wiped the outside of the case with a damp cloth. I started baking.

4. I would like to start with a French recipe like on the second page. It looks like it just ... I want to get at least something on the first try. Maybe you should try something different, with a higher chance of a first experience?

In my opinion, it is the "French regime" that will help you get good bread.

Dmitry, judging by your thoughtful questions,aboutYou are serious about baking. You are already studying the theory. This means that everything should work out the first time. Share your impressions, ask - we will support, we will help!
Happy bread!

I will join Elena: girl-yes: I also read EVERYTHING first. It helped a lot: girl_haha: Good luck

[Shelena]

The stove came, checked everything, everything works.
The only thing - I missed the moment, did not notice whether the dispenser-dispenser lid was working. Well, we'll see later. (Then it turned out that it was working, it opened in accordance with the program, it poured out, like everyone else, badly - I put a spoonful of buckwheat, a dozen grains remained)

But the trouble is - I repeat the French recipe from the second page. Only the yeast took the saf moment. In one bucket 3 grams, in the other - 1.5 (well, that is, a tsp and a half tsp). Now there is a second climb, about ten minutes before the second workout - so in the first bucket, two centimeters rose above the sides of the bucket. In the second, just the same does not reach the sides as much. Maybe separate the excess before it escapes?

Added Sunday, 01 May 2016, 01:26 PM

I didn't change anything. In the end, it seems like everything worked out, half of the first loaf has already been persuaded with the fish)))
The first pancake is far from lumpy!
Thanks again for this thread and support.

Specifically:
The bread that received more yeast and sugar tried to get out completely, got to the lid and its roof fell off.
The second has less opal roof.
Both taste pretty well.

The next experiment is whole grain

Added Sunday 01 May 2016 06:31 PM

Shelena, tell me, when you mention salt in your recipes, is it coarse or fine?
Heard out of the corner of my eye that small in the same volume comes out more in weight.

[Since I'm the only one left here, I'll write down the results of the physical experiment.]

Has everyone gone to the front?
Here's what happened today, according to a whole grain recipe:

Moreover, what is extremely important for me is the whole grain part of my own production. I make moonshine from grain, accordingly, I crush it - quite finely. But it is much larger than regular wholemeal flour. I really wanted it to go into bread - how reliably the origin is known ... And it worked!

He is on the cut:


Recipe with my adjustments:
For 500 g:
Water - 166 ml vdv - completely replaced with milk 2.5%
Whole grain flour - 66 g vdv - used wheat of my own grinding
Wheat flour, premium grade - 200 g
Sugar - 2/3 tbsp. l.
Salt - 2/3 tsp
Dry yeast - ½ tsp. or pressed - 3 g
Vegetable oil - 10 g
Made entirely on mode # 3

Second recipe on request:
For 500 g:
Water - 166 ml
Whole grain flour - 133 g vdv - a kind of French coarse grinding. On request.
Wheat flour, premium grade - 133 g
Sugar - 2/3 tbsp. l.
Salt - 2/3 tsp
Dry yeast - ½ tsp. or pressed - 3 g
Vegetable oil - 10 g
Mixed with some sesame seeds.

Result:

He had to bother him for another 15 minutes.
It climbed worse, came out in the end much denser, the roof is flat.
Well, in fact, it's understandable - more ordinary flour would be needed.
But also very tasty.

The crust of the first (in milk) is more ruddy than yesterday's.
The second is, in principle, darker.

Added on Tuesday 03 May 2016 09:56 am

Since I'm the only one left here, I'll write down the results of the physical experiment.
The oven today, frankly, has nowhere to eat (yesterday's need to finish eating), so I poured a liter of water into the bread maker (into a large form), put the probe from the thermometer through the door of the dispenser-dispenser (he just got it to the bottom and the sensor itself was in the water) and turned on program number 3, 1000 grams with a dark crust.
The water at the start is 22 °, in the room 24 ° C. The data below is at the end of each stage, in accordance with the plate from the manual.

End of stage - temperature
Start - 22 °
Warming up - 24 °
Mix 1 - 25 °
Pause - 26 °
Mix 2 - 27 °
Ascent 1 - 36 ° (began to grow in the first minutes, reached 33 °, then slowly crawled to 36 °)
Ascent 2 - 39 ° (slow ascent, steady ascent throughout the stage)
Ascent 3 - 43 ° (slow ascent, steady ascent throughout the stage)
Baking - 90 ° (for the first 30 minutes it rose evenly to 88 °, then kept at 89 °, threw up a light 6 minutes before the end, but the water did not boil, it kept about 90 ° for the last minutes)

I more or less trust the thermometer. Under the arm shows 35.5 °, in boiling water 101 ° C

Surprised - the temperature is on the rise up to 43 ° C. How much too much for yeast? However, the thermal conductivity of water and dough is slightly different, presumably. And so at this temperature the yeast should already die ...
Not surprised at 90 ° C on baking. Water occupies only the bottom of the bucket, while a loaf takes up almost the entire bucket. So, in the bread taken out yesterday, immediately after baking, it was about 94 ° С

The report is over.

[vdv]

vdvThanks for experimenting with temperature! It was noted here in the topic that on auto programs near our stove, the temperature on the rise is higher compared to others, which is probably why the roof may fall off and the bread comes out dry. When I started to master the manual mode, it was always interesting to compare.

[Pochemuchki]

Pochemuchki, Glad to )))
If the owners of other bread makers posted similar information, it is possible to compare.
And with the manual mode, I think, it's not so simple. For example, repeating such a smooth ascent is unlikely to succeed - on the second ascent three degrees in 25 minutes ... on the third - 4 degrees in 56 minutes ...Surely, this is exactly what is programmed in the built-in programs, because 3 degrees on the first ascent came in a matter of minutes.

I want to say that 40 minutes of the first rise can be described as follows: rapid heating to 33 ° С, then in the remaining 30-35 minutes a slow rise to 36 °
And the other two ascents, as it were, continue the line of behavior of the second part of the first ascent.
In the manual program, I suppose, there will be a rapid rise to the set temperature, then its maintenance.
However, who knows - what was in the minds of the programmers when they wrote this?
I will try to somehow run the manual mode in the same way through the temperature.

[Dmitriy,]

Dmitriy, good day!
With great pleasure I read your experiments, observations, conclusions. All this is very, very interesting and valuable. Write and share everything that interests you.
You asked about salt. I am using "Extra".
The whole grain bread in the photo is very good. I do not know how much weight you put on, but I will suggest taking 1250 g. Then, perhaps, there will be no need to bother.
The easiest option is to try the programmed mode anyway. A few experiments - and you will have a great working recipe for disposing of waste from home brewing.
I offer you a link to the whole grain program in HP Brand (it also has a programmable mode), perhaps you will find something useful for yourself:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=160206.0

You asked about salt. I am using "Extra"

small or large? (maybe I'm stupid and "Extra" = petty?)

The whole grain according to your recipe I got great and in a small bucket. I had to bake the second one, where there is as much "whole grain" as ordinary flour. So he didn't really get up ...
So, I will take this opportunity to praise your recipes. For a beginner - perfect, like clockwork.
However, the theory of koloboks made it possible, even when taking out the shoulder blades, to understand that there would be no sense from this.
Although both were delicious.

Programmable, when I have half a day free, I'll first figure out how it works. But I have already written about these doubts. There is something to clarify.

And in general, I am already looking at this bread maker through the eyes of a hungry engineer - where is it better to drill to install the temperature sensors, how to break the glass to install an IR heater instead, blush the crust ...

Dmitry, fine salt.
I'm glad my recipes came in handy. Will be the basis for your creativity.

And in general, I am already looking at this bread maker through the eyes of a hungry engineer - where is it better to drill to install the temperature sensors, how to break the glass to install an IR heater instead, blush the crust ...

So, we are waiting for a sea of ​​interesting posts from you. Will wait.

[Pochemuchki]

Pochemuchki, Glad to )))
If the owners of other bread makers posted similar information, it is possible to compare.
And with the manual mode, I think, it's not so simple. For example, repeating such a smooth ascent is unlikely to work - on the second ascent three degrees in 25 minutes ... on the third - 4 degrees in 56 minutes ... Surely in the built-in programs this is exactly what is programmed, because 3 degrees on the first ascent ran over a few minutes.

I want to say that 40 minutes of the first rise can be described as follows: rapid heating to 33 ° С, then in the remaining 30-35 minutes a slow rise to 36 °
And the other two ascents, as it were, continue the line of behavior of the second part of the first ascent.
In the manual program, I suppose, there will be a rapid rise to the set temperature, then its maintenance.
However, who knows - what was in the minds of the programmers when they wrote this?
I will try to somehow run the manual mode in the same way through the temperature.

I usually put the proofing on the manual mode longer and the temperature is not so high - 25 and 30 grams. I'm guided approximately by the mode table from Panasonic. You can see the answer # 1109 on page 56))

Today I tested home mode with a thermometer. The machine lives its own life, it seems to me.
Programmed three rises, at the default temperature - that is, 35, 35 and 40 ° С
Received:
on the first smooth rise from 27 ° to 32 °
on the second smoothly from 32 ° to 36 °
on the third, sharply to 40 °, then smoothly to 42 °

I can't understand one thing. Admin, I remember, wrote that the readiness of the bread is determined by a probe thermometer.
And when the temperature is 93-96 ° C, then the bread is ready.
Several times, immediately after the end of baking, I stick in the dipstick. The thermometer shows 98-100 ° C. And the bread cannot be said to be overdried ...
Should you change the baking time?
The mode is number 3 so far, whole grain.

The bread, meanwhile, continues to bake.
Everyone liked this recipe very much:
For 500 g:

Milk - 166 ml - and then I had to add a couple of spoons of water. Borodinsky experts say that you should try water instead of milk.
Fermented rye malt - 66 g. Very black, and bread of the same color came out. Terrible ... Coal-coal in appearance ...
Wheat flour, premium grade - 200 g
Sugar - 2/3 tbsp. l.
Salt - 2/3 tsp
Dry yeast - ½ tsp.
Vegetable oil - 10 g

The malt flavor and aroma are very strong. But everyone liked it.

Made temperature measurements for mode # 1, main

End of stage - temperature
Start - 22 °
Warming up - was not
Mix 1 - 22 °
Pause - 22 °
Kneading 2 - 23 ... 24 ° (it seems to me that the temperature itself has risen, without heating elements)
Ascent 1 - 32 °
Ascent 2 - 36 °
Ascent 3 - 42 °

If we compare with the regime number 3 (whole grain - laid out earlier), then the difference is:
1) no warming up before the start of the ascent,
2) lower temperature on the actual rise.

I'm not ready to draw any conclusions yet.

Another option for baking different breads, this time using a manual program. Wheat bread is milk-kefir from Shelena, wheat-rye - Darnitsky from Fugaska. My changes: wheat is recalculated for 250 g of flour (rises very high), seeds are added to Darnitsky, both breads are made with pressed yeast, 4 g in each bucket are added to the liquid, the rest of the ingredients are there, flour and salt on top. I decided to choose the mode with one stroke.

Program:

1. (Preheating) - 20
2. (Mix 1) - 5
3. (Excerpt) - 20
4. (Mix 2) - 20
5. (Rise 1) - 60
6. (Wrinkle) - 30
7. (Rise 2) - 50
8. (Wrinkle) - 0
9. (Rise 3) - 0
10. (Baking) - 45 (50)
11. (Heating) - 0
12. (Selecting the temperature on the rise 1) - 25 degrees.
13. (Choice of temperature on the rise 2) - 30 degrees.
14. (Temperature selection on rise 3) - any value
15. (Temperature on baking) - 145 degrees.

Baking at 145 grams requires observation, at least in my oven. This time I set it for 50 minutes, but in fact I turned it off after 40. If there is no way to control, it is probably better to set it to 140 grams.





Clarification: Darnitsky was recalculated at half the norm, of course. )

[Pochemuchki]

Pochemuchki, I understand that baking takes too long?
And another question about "control". What is it like? It seems like it is impossible to open it until the end of the process?

Baking is even slightly faster than in auto programs, apparently due to the higher temperature. During kneading, you can and should look, check and adjust the bun. At the end of baking, I always quickly look in, check, for example, if in this case the bread had been baked for all 50 minutes, as I set it, it would have burnt.

This is what I meant: auto programs take too long to bake, so you had to reduce?
It bothers me that the temperature of the bread is too high after the end of baking ... although the bread is delicious.

It confuses me that the temperature of the bread is too high after the end of baking ... although the bread is delicious.

And you check the temperature of the crumb inside the bread immediately after baking, with a temperature probe - T * C should be within 96-98 * C - the readiness of the crumb.
Normally, the baking temperature in the bucket should be at 180-190 * C.

Thermometers, oven temperature probes

[Admin]

Admin, thanks, you reassured me)))
Probably, I misunderstood something when I read about thermometers.
But if you make a correction (the thermometer shows 101.5 ° C in boiling water), then it turns out that it hits 96-98 °.

the baking temperature in the bucket should be at the level of 180-190 * C.

HM. I'm confused again. Anyuta Pochemuchki I wrote above that it sets 145 ° on baking. And the maximum value for this (manual) program is 150 °

This is what I meant: auto programs take too long to bake, so you had to reduce?
It confuses me that the temperature of the bread is too high after the end of baking ... although the bread is delicious.

Auto programs are baked at a lower temperature, probably, the crust is pale, so I put more. )

And another question about "control".What is it like? It seems like it is impossible to open it until the end of the process?

I always open "to see". Especially when the rye-wheat bread is worth it. Nothing terrible has ever happened, the main thing is not for long.

Today's experiment - took as a basis a French recipe from Shelena and shifted it a little.
For a small bucket (500 grams):
Liquids: Water - 100 grams, 1 egg, alcohol (homemade Calvados 40 °) 10 grams.
Powdered milk - 1.5 tablespoons of HP.
I gave the bread maker itself to knead it all.
Flour 300 grams, premium
Salt 6 gr
Yeast 1.5 grams (I have never put more, enough)
Sugar 0.5 tablespoons of HP, that is, about 8-9 grams
Sunflower oil 15 grams
In one bucket he threw an ordinary teaspoon with a huge heap of ready-made mustard. In the other - dried garlic, about 2 grams. The roof miraculously did not reach the ceiling, it turned red well - and did not even think of falling ...

From the photo, it seems that the right one is some kind of light. But this is a feature of the lighting ... And so - almost like the left one.

The taste is not very clear. Both have a pungent taste, interesting - but you don't feel the garlic or mustard directly. Maybe when it cools down, it will clear up.
As for the ruddy top - either the egg gave such a result, or the fact that almost the entire roof was above the bucket - accordingly, it got hot air at the top of the stove.

Somewhere on the forum I saw advice about laying fresh garlic: chop finely and heat in a small amount of butter, for example in the microwave, and then add it to the dough. This makes the aroma stronger. Maybe it will work with dried. )

Good day to all! I had a huge problem here ((I bought this bread maker, but it turned out that there was no recipe book in it (((I had already scoured the whole Internet and I just can't find it (Can anyone help me and scan or take a picture of the attached recipe book, you are welcome???!!!

Take a photo of the control panel x / stove - and the girls will decipher the meaning of each program.
And the recipes can be easily taken from the forum, section Yeast bread.

Help section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"
Including the principles of kneading the dough MASTER CLASSES for kneading the dough (BOLS)

[alina_avb]

alina_avb, the recipe book, in my opinion, is not very detailed. But I can scan. Drop me a personal mailbox, where to send (not here to put megabytes)))

The recipes there are not original for this particular model, I think they are taken from the Internet.

[Admin]

AdminThank you very much for your advice! And then I just bought it and I don't even know where to start, though on these 60 pages I have already learned a lot of interesting things, but I still haven't read it to the end)

[alina_avb]

alina_avb, read what Shelena did at the beginning of the topic. I went through the first steps according to her recipes without any problems.
Well, only I began to add a little alcohol, as a result, the roof never falls.

"... on the third day of his imprisonment, Vigilant Sokol discovered that the shed had no back wall ..." ©

Today I wanted to shake out the crumbs-nuts. I turn it over and ... the lid pops out. Yeah, I think! After all, someone wrote that the cover is frail!
Looked closely. It turns out that it is removable.
When the lid is fully open, you can see the slots in the hinges. So, if you start to close the lid, a little bit, to an approximately vertical position, then the slots will coincide with the axes - which are made flat. We pull up, without effort, first one side, then, taking it out, the second. The lid is in your hands, you can clean or wash it)))

In general, the third month, the flight is normal. I bought store-bought bread only once in all the time - and that was due to lack of time.

["Fast baking"]

Solved the issue with a lack of time. Yesterday I arrived home, there is no bread, a little over two hours before dinner ...
Aha! It's time to try the program "Fast baking"!
Without hesitation, I climb into the recipe book and do it strictly according to what was written. With one exception - first of all I pour 12 grams of 40-degree.
By the way, without a small share of alcohol, about 12 ml of vodka or 50 ml of wine instead of part of the liquid, I don’t make bread at all. And then the roof to fall - there is no such thing.

So, for a small bucket:
12 ml of vodka, water up to 200 grams.
Flour 300 grams.
Yeast - 2 teaspoons in a hole in one corner (Two, instead of the usual 0.5 spoons!)
Salt - 1 teaspoon in a hole in the other corner, fill in the holes.
Powdered milk a teaspoon on top of this.
Sugar - 1 tablespoon on top of this.
Olive oil - 2 tablespoons on top of this.

We put it in the HP, insert the second bucket (without a spatula, so that it rattles less)
We turn on program 7, the default settings are 1250 (they do not change, the crust is not highlighted at all).

The gingerbread man, it seems to me, asked for more flour - during kneading, he tried to stick to the walls almost to the end. But I didn't add - I'll check the technology, I thought. And he did the right thing.

As a result, the bread poured out so much that the dispenser was imprinted on the roof. In the description of the program, in the instructions, it says: "Bread of this kind usually turns out to be less voluminous and denser" - nothing like that. Either the alcohol helped out, or the yeast is good - but I did not find any difference from the long French.

Reflections. Reduce all proportions a little the next time. And it should work out.

PS. A teaspoon and a tablespoon refers to the separation of the measuring spoon from the bread machine. Without a slide)))

My version of quick baking: increase all ingredients by 1.5 times, except for yeast and olive oil:

Flour - 450 gr
Water - 300 ml
Dry yeast - 2 tsp.
Salt - 1.5 tsp.
Sugar - 1.5 tbsp. l.
Oil - 2 tbsp. l
Powdered milk 1.5 tsp. (or replace 50 ml of water with milk)

It turns out a dense bar, good for sandwiches.

[vdv]

vdv, great! Thanks for the tip in the literal sense))). I wonder if you add amaretto instead of vodka, will you smell it?
And I did it a little differently, I add 3 tablespoons of flaxseed flour to that very recipe. It turns out very cool!

[Inchikblinchik]

Inchikblinchik, by vodka I understood strong alcohol 40 °
I have not had vodka as such for several years (I make my own). That is, I pour homemade whiskey, bread wine, something like Calvados ... which is right now in the cabinet at hand.
So, I tried to pour both neutral, and with a bright taste and smell, I did not really notice the difference.
However, a sniffer from me is like a ballerina from an orange.
Wine from wild isabella, here it is slightly felt. But there really is an outrageous smell, and the volume is four times.
Try it! It will definitely not be bad.

only with a dosage more carefully! To splash too much - the yeast will shrink.
Here at least splash alcohol - but then already 6 grams.

[vdv,]

vdv,, new room for experimentation)) thanks again!

Alcohol in baked goods and bread dough

CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION

CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

[Admin]

Admin, thank you! It's so interesting!

For the first time I tried to make wheat bread from 350 grams of flour, it seemed that such a small amount would be lost in a large bucket. But what was needed was just a low bread. During kneading, the dough was always formed around one mixer, straightened with a spatula. After the last kneading, I took out the shoulder blades, leveled the dough all over the bottom. The result is a bar with a height of 7 cm. So you can bake with that much flour, but better under supervision.

Good day everyone. After reading the positive reviews on this site, I also bought a bread maker of this brand. Not being attentive, I did an act that upset me a little .... put a large spatula in a small bucket for kneading dough ... well, and accordingly scratched the Teflon coating ... tell me if there is a possibility of restoring this coating and will this scratch affect the operation of the bread maker ... Thanks for the answers if any

Good day everyone. After reading the positive reviews on this site, I also bought a bread maker of this brand. Not being attentive, I did an act that upset me a little .... I put a large spatula in a small bucket to knead the dough ... and, accordingly, I scratched the Teflon coating ... tell me if there is a possibility of restoring this coating and whether this scratch will affect the operation of the bread maker ...Thanks for the answers if there are any

Good! I had two similar incidents. The first is the same as yours, and I always remembered about it, and once I forgot. The bucket is scratched, the long spatula is generally broken. Second: in a large bucket, during kneading, one spatula jumped off and decently picked up the bucket (it looks like there is a defect in this fastening in my stove). I did not know about the restoration, I bake as before, bread does not stick in the places of scratches.

Thank you for the consultation ... Another question is where you can buy a spatula for kneading dough into a large bucket ... or maybe it fits from another bread machine ... have info?

On the official website of Polaris in the section "Buyers" there is a list of service centers, your city is also there. I think you can order there. I still can't get myself together, I put the large and small shoulder blades in a large bucket.)