Bread maker Polaris PBM 1501D (reviews and discussion)

Good evening. I bought a bread maker a few months ago, but without a recipe book, for the first time I read recipes on the forum, but in the end the bread does not work, the top always falls off, and I tried different types of yeast and flour, but still it does not work, but the bread is made from the finished mixture beautiful and tasty, I really want to try the recipes from the book, but suddenly it turns out ...

How to set up your polaris bread maker correctly?

[Svetlana]

Svetlana, try this recipe: 200g water, 320g flour (+ - 5g), 0.5 h. l-dry yeast, 1 h. l-salt, 1st. spoon-sugar and a couple of tablespoons of rust. oils. He always comes out with a bang for me. Make sure that the bun keeps its shape and does not smear along the bottom.

Added Sunday 09 Oct 2016 8:57 PM

And also, after kneading, I cover the window with a silicone mat (you can cover the window with any silicone product, potholders, rug, or some form). So that the top of the bread is also browned. And after baking, I leave it on the heating for 30-40 minutes.

Thanks for the recipe, I'll try.

Svetlana, read the topic carefully. This problem was discussed. Try reducing the yeast by 1/3.

Greetings to all!

At the end, I decided on the choice of a bread machine and bought it.
I chose Polaris because you can set the time and temperature at your discretion.
Tried it on a recipe cake baking https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=372510.0.
I baked it on the Home Program.
I set the time for the first batch of 10 minutes.
For this, KHP mixed butter with eggs and sugar.
At the end, I poured most of the flour into the bucket and started the second batch.
The time of the second batch is 10 minutes.
After 5 min. poured the remaining flour with raisins mixed with it into the bucket and added baking powder and salt.
I set the baking time to 70 minutes, did not touch the temperature, left it at 130 degrees.
Here is the result






The crust is too fried. It is advisable to reduce the baking time or temperature slightly.

Good morning. I bought a stove that week, while this and that, I only baked two breads once. All right. Yesterday I put it on the first program again. And the Sorrows Began !!! Turned off the stove for me twice the electricity / although other appliances and the old Bread Maker worked well and the wiring was checked. / But managed to interfere for about five minutes. After a while I turn on the noise, turn it off. Again, it does not make noise, but does not twist. Meanwhile, the dough rose and I turned it on for baking. For such a statement, the bread turned out to be very good. I decided to change to the same. But I was very upset.

[Moon60]

Moon60, Elena, under warranty in service, it is better to keep silent about a power failure.

So I will. Thank you

Michael. Probably a delicious cupcake. And I do not know how to bake on a home program, I have to somehow learn.

For a long time I did not dare to try the manual program, but then I got tired of struggling with a collapsed roof and a dry crumb. Now I bake only by hand. It's not difficult at all.

Michael. Probably a delicious cupcake. And I do not know how to bake on a home program, I have to somehow learn.

Too heavy for my taste. Too much butter and sugar.
And, on a home program, you can very easily learn how to bake. It is enough to enter it and poke buttons.

Hello everyone! I have a sadness. Dispenser on the go does not work. I tried it on French, Italian pastries. Does not open. I put the usual peeled seeds. What modes does the dispenser work in?
And the second tip is opal. I get bread every other time. Recently, I already regret that I saved and bought this x / n. And the top of the head is always white.

[Yulia]

Yulia, try this recipe: 200g water or milk (you can 50/50), 320g flour (+ - 5g), 0.5 h. l-dry yeast, 1 h. l-salt, 1st. spoon-sugar and a couple of tablespoons of rust. oils. He always comes out with a bang for me. Make sure that the bun keeps its shape and does not smear along the bottom.
And also, after kneading, I cover the window with a silicone mat (you can cover the window with any silicone product, potholders, rug, or some form). So that the top of the bread is also browned. And after baking, I leave it on the heating for 30-40 minutes. And at the expense of the dispenser, how does it not work? Have you bought used or new?

[Yulia]

Yulia, try this recipe: 200g water or milk (you can 50/50), 320g flour (+ - 5g), 0.5 h. l-dry yeast, 1 h. l-salt, 1st. spoon-sugar and a couple of tablespoons of rust. oils. He always comes out with a bang for me. Make sure that the bun keeps its shape and does not smear along the bottom.
And also, after kneading, I cover the window with a silicone mat (you can cover the window with any silicone product, potholders, rug, or some form). So that the top of the bread is also browned. And after baking, I leave it on the heating for 30-40 minutes. And at the expense of the dispenser, how does it not work? Have you bought used or new?

Thanks, I'll try. I bought a new x / n from the store. It is already a year old, but I haven't used it so often.

Sadness, sadness !!!
Pole died prematurely! She blinked and squeaked and refused to do anything. I returned it to the store.
I'll get money for it and buy another stove.
I decided to buy Sana. Although it costs a quarter, it is fully customizable and you can record, in my opinion, 9 of your own programs.

Thanks, I'll try. I bought a new x / n from the store. It is already a year old, but I haven't used it so often.

I hope you succeed! My cotton is also almost a year old and I do not regret that I bought this particular cotton.

Hello everyone! I have a sadness. Dispenser on the go does not work. I tried it on French, Italian pastries. Does not open. I put the usual peeled seeds. What modes does the dispenser work in?

The dispenser works on all programs except: Pasta, Jam, Baking, Porridge. When the signal for the dispenser sounds, you will look into the HP. If the pin that opens the dispenser extends, then the case, most likely in the lid, may jam. And if the pin does not come out, then the problem is inside the case. )

The dispenser works on all programs except: Pasta, Jam, Baking, Porridge. When the signal for the dispenser sounds, you will look into the HP. If the pin that opens the dispenser extends, then the case, most likely in the lid, may jam. And if the pin does not come out, then the problem is inside the case. )

strange. I have no dispenser signal. It only squeaks when I choose a program and beep.

Added on Tuesday 01 Nov 2016 10:07 PM

Please tell me, when does the dispenser usually open on the main program? During the first batch? Or the second or when? I will sit over it for the whole cycle of kneading and observe ...

strange. I have no dispenser signal. It only squeaks when I choose a program and beep.

Added on Tuesday 01 Nov 2016 10:07 PM

Please tell me, when does the dispenser usually open on the main program? During the first batch? Or the second or when? I will sit over it for the whole cycle of kneading and observe ...

The dispenser is triggered 8 minutes before the end of the second batch, and a signal usually sounds unless the sound is specifically muted. The instructions in the program overview table show the dispenser response times for each program - the last column in the table.

Good evening, I want to buy a Polaris bread maker, it suits me in terms of features and price, but one question arose. The consultant of the online store said that these bread makers are not durable, since they have some kind of drive (gear or reducer, such words are incomprehensible :)) are made of plastic, not metal. And that my bread maker will break in 1-2 years because of this. I plan to use the bread maker almost every day, since we eat a lot of bread and often bake it without a "helper".I would like to hear your opinions on this matter. How often do you use your Polaris bread maker and for how long, if they break.

Added Wednesday 21 Dec 2016 10:23 PM

[Afina7]

Afina7, Hello!
I bought my stove in February 2014. I use it 2 to 4 times a week (with the exception of the summer months). I am very happy with my assistant, I do not dream of another.

[Afina7]

Afina7, good day! I have been using the stove for almost 2 years, I bake 3-5 times a week. I am very pleased with the double set of buckets and the programmable mode. But there are technical problems. Soon after the start of use, one of the mounts in the case began to play, I noticed this by the changed sound when mixing. Recently, one of the mounts on a large bucket began to rotate badly (I use it more often), while the same mount began to rotate relative to the lower rivet. Perhaps all this is due to the assembly features of my particular unit. I hope that the stove will last a long time, but in the future I will definitely buy Polaris again.

And this bread maker is no longer produced or what? It is not on the official website, and it is rarely sold ...

I don't know, my off site shows it, and the Yandex market too.)

Girls, I’m here .... it was perverted. Look who is interested.

Polaris PBM 1501D Wheat + wheat rye bread on ripe dough. (tuskarora)

and I bake everything in the oven, I haven't chosen a bread maker yet

Afina7, smart girl, gorgeous bread. HP is more for cases when there is no time. And so I also bake in the oven mostly.

I don’t know guys and girls. I bought this unit a month ago. For a month now I have been trying to bake normal bread, and every day I am convinced more and more that the reviews (bad reviews about this x / n) are not fake (((((No recipe book, cooked according to recipes from this forum, read about all nuances, and here are the conclusions:
1. To get an "adequate" bun you need a lot of flour, in the case of this cotton cake you have to take 450 grams of flour for 200 ml of water, in other cases the bun crawls along the walls, the dough rises well, but as soon as the "lid" baking mode starts bread shamefully falls down ((((
2. Under such conditions, French pastry does not work, and even on the "main" bread program it turns out very dense ((((
3. I tried to use yeast and flour from different manufacturers, now I have a whole warehouse of flour and yeast at home, but I didn’t get the desired effect, that is, I didn’t get tasty and fluffy bread.
4. From a bucket of bread (forgive me my French) horseradish rip out, breaks out with "meat"
5. I tried to change the sequence of laying the ingredients, oh god, even dug dimples in the flour, where I hid salt and yeast, it's useless ...
6. The dispenser barely opens, so for the first time I had to hastily transport the raisins into the bucket myself.
Actually, after a month of operation, I realized that it is possible to adapt to the stove, but it is not entirely clear to me why giving away a lot of money (9900), this must be done. It is especially offensive that the neighbor has another x \ n absolutely not capricious, which does not care deeply in what order to pour the ingredients into which you do not need to look - she copes well with her own recipes without all the dirty tricks I have described above ...
To summarize: the Polaris bread maker is like uncomfortable, tight shoes ... Of course, you can carry it, but only the main question is for what?

[Marina martyni]

Marina martyni, and what yeast do you use? And why for 200 g of water 450 g of flour? This amount of liquid takes me 325+ - 5g of flour. And I also use the yeast saf-moment 0.5h. l from HP

[Marina martyni]

Marina martyni, and what kind of stove does the neighbor have?

Hello everybody. Before that I had cotton Combustion. Hell is excellent. The bread was excellent quality. Lush with a crispy crust. But the maximum size of the roll is 900 grams. I saw Polaris on the websites ... lit up ... three buckets ... 1250 grams of bread, more functions. And I bought it. My conclusions and opinions.
1. Bread makers are all different only by the manufacturer, and are essentially identical in their feasible functions and must be baked according to the same recipes. A recipe is a constant.By the way, the recipe by which I have always baked white bread is from another model "Laurent". Everything else is a marketing ploy and the difference in the number of functions. There are, of course, nuances. But! Any electrical appliance, stove ... oven ... has its own "character" - we fit in, that's all.
2. In Polaris I didn't get the same bread as in Burning. Everything seemed to match: the recipe, the products are the same. The bread rose, crispy ... but it was rubbery. Not that and all !!! Yes, and from the bucket was to get well, sheer torment. I panicked. And she began to figure out why it was not working.
3. So I got a contradiction. Either it's about cotton, its degree of heating, kneading, etc., or it's still ... in the products, not in my recipe. It’s definitely not the recipe! We cook everything, bake according to recipes, but with different household appliances. And after all, everything works out, even if not the first time. We just adjust and pick the products.
4. Food is the most important thing, and in baking too. And that's what I understood. The main thing is:
- proportions, that is, a recipe
- flour quality
I will stop here, since this was exactly the problem I had. Each time I had flour from different manufacturers, the highest grade. I didn’t bother too much ... it’s flour, and it’s flour in Africa ... I didn’t take into account the moisture content (well, no one knows what moisture it is on the shelf in the store), the highest grade - we think ... Oh! she means drop dead quality, didn’t pay attention to the bakery. And in vain. Flour of the first grade (not the highest !!!) has increased gluten, and products from it stale less. It is she who is optimal !!! eminently for baking. You yourself can read about the properties of flour varieties.
- yeast
I personally don't like yeast, I bake with Puratos O-tentic sourdough (looks like yeast). But I can bake bread like everything else with yeast. Not in this case. It is clear that only fresh and better professional. And here is the main quantity. The heating temperature of the heating elements in Polaris is slightly higher than that of other c / n (they wrote about this feature on the forum here). This means that you need to lay down a little less, then you yourself will understand and select their number. The bread will stop dropping. That is, we get used to it.
All this is very important!
- salt must be mandatory, and its amount is also important. And sugar may or may not be (see your recipe for baking)
5. When, I realized that my problem was in flour, not in cotton, not in sourdough, everything began to work out again. I began to pay attention to the bun during kneading (sometimes there was smearing on the walls, but it shouldn't be). I realized that my flour was of high humidity and began to add 1 tbsp. a heaping spoon more flour. She acted purely intuitively. I changed the top grade flour to the first one, and slightly reduced the amount of my leaven (yeast).
I can write my own recipe for white bread for 750 grams, it's ordinary, nothing special. I bake French bread on the mode.
water - 260 ml. slightly warm
oil grows - 1 tbsp. the spoon
salt - 1 tsp
sugar - 1 tbsp. the spoon
flour - 400 grams (remember moisture matters, we look at the bun, and if necessary, add more at our discretion during the first batch)
yeast - the amount of yeast is always standard, but for Polaris you need to reduce the amount. (I can't say for sure, since I bake with sourdough.
Hope my advice helps. I know from myself ... how it feels - it didn't work AGAIN.

[The bread makers are all different]

The bread makers are all different only by the manufacturer, and are essentially identical in terms of feasible functions and must bake according to the same recipes.

They should, of course, but not baked.
The bread makers are all different. That's for sure! Programs are different, respectively modes. On different HP, according to the same recipe, there will be a slightly different bread, in nuances, of course, but different.

In Polaris, I didn't get the same bread as in Burning.

So you have confirmed my words.

[vdv]

Good day!

Or it's about cotton, its degree of heating, kneading, etc.

This is a very big deal, it seems to me that our stove has a higher temperature on the rise than others. Accordingly, the bread stops and falls, the crumb is rather dry.
Here is an experiment vdv by measurement:

Ascent 1 - 36 ° (began to grow in the first minutes, reached 33 °, then slowly crawled to 36 °)
Ascent 2 - 39 ° (slow rise, steady rise throughout the stage)
Ascent 3 - 43 ° (slow rise, steady rise throughout the stage)

If we compare, for example, with Phillips (I found a plate with the temperature on them), then we see how the mode is different:

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=472457.0

In manual mode, everything works out well.

I can write my own recipe for white bread for 750 grams, it is ordinary, nothing special. I bake French bread on the mode.
water - 260 ml. slightly warm
oil grows - 1 tbsp. the spoon
salt - 1 tsp
sugar - 1 tbsp. the spoon
flour - 400 grams (remember moisture matters, we look at the bun, and if necessary, add more at our discretion during the first batch)
yeast - the amount of yeast is always standard, but for Polaris you need to reduce the amount. (I can't say for sure, since I bake with sourdough.

I also had to select the right amount of water, my flour needs even less, for 400 grams of flour, 240 grams of water plus 1 tbsp of oil is used. l.

HELP! Girls, tell me in the instructions on page 23 "Overview of Programs, Times and Options" for the time from the start of the batch to the end of baking. A certain amount of time is allotted to each stage. I will give an example in the French bread mode:
kneading 1 - 5 min
pause - 5 minutes
kneading 2 - 20 min
ascent 1 - 39 min
warm-up - 10 minutes
ascent 2 - 31 min
warm-up - 10 minutes
ascent 3 - 60 min
baking - 60 min.
So I noticed that my c / n does not seem to follow these stages in time. 1 and 2 kneading - well, not 25 minutes. Further - the workout after lifting 1 and 2 should be 10 minutes each. And what does a crush mean !? If I understand this word correctly, then, after lifting, it kind of mixes (kneads) the dough again. And there should be two such adjustments. I don’t have these twists. After the dough rises, she slightly buzzes with the blades and that's it, if literally it makes 3 short zips in 5 seconds and EVERYTHING! And no 10 minutes ...
I remember my old c / n Burning .... so on a kneading (or it can also be called a short kneading) after a long climb, in the quiet of the kitchen I just shuddered from the noise of the blades, and this kneading lasted for several minutes - that's for sure.
Does that mean my Polaris is married? The technology is being disrupted. Do you follow the timing of the processes at each stage? Maybe that's why my bread is not the same as in Burning ...

Added on Monday, 06 Feb 2017 6:01 PM

Adding. Wrong workout lasts 10 seconds. But all the same, I do not hear these 2 blows, there is no sound of working blades. There is only 1 time and then 5 seconds.

Added Monday, 06 Feb 2017 6:05 PM

So what does x / n do when kneading? How would the dough get in the way? Can you hear the sound of the blades working?

So what does x / n do when kneading? How would the dough get in the way? Can you hear the sound of the blades working?

With a twisting of 10 seconds, the blades turn 4 times. You may not hear if you are not near. )

warm-up - 10 minutes

There are seconds, and yes, I don't like the squeeze either

Good time!
I completely agree with Marina martyni about this genius of bakery making. A friend of his wife got this miracle of technology, but something did not work out for them. I decided to test it, it’s curious how it’s impossible to get bread in a specialized appliance. Well, I think, now, kaaak I’m zababahayu a ruddy loaf .... but no, I’ve been fighting for the second day, but there’s no top crust. Rather, it is there, but just before baking it seems to be sucked in by a black hole, and during baking it goes deeper and deeper. But despite the unpresentability, the bread is still tasty. If the forum smoked, I changed the ingredients and the programs too, but so far to no avail. I'll try to tinker a couple more days, let's see who puts whom on the shoulder blades.

[Victor]

Victortry reducing yeast

So all the same 10 seconds - that means 10 seconds! Not 3 or 5 seconds. Does it mean that it does not correspond to the parameters set by the manufacturer? The kneading is very important, I reread all the forums on the importance and technology of kneading (it is she who affects the structure of the bread): "The kneading of the dough is a short-term (usually 1.5-2.5-minute) stirring of the dough during the fermentation period, the purpose of which is to improve -mechanical properties of the dough (obtaining the largest volume of bread with fine, thin-walled and uniform crumb porosity). "
It turns out a marriage x / n?
Tell me how much time it takes for you to work on your x / n, can anyone pay attention.Let's test our x / n together.

Added Thursday, 09 Feb 2017 2:42 pm

And yet, I tested my x / p. Timed the time after each cycle. I have no second workout at all. I will repeat the test one of these days. And, if there is a repeat of the lack of kneading, then this is definitely a marriage. Not only does the first one last 3-5 seconds, instead of the declared 10 by the manufacturer, the second one does not exist at all ...
I ask you very much to watch everyone at their own tests during the kneading test and share the result here.

10 seconds of kneading does not mean that the blades rotate continuously for 10 seconds. 4 turns and that's it.

Mari_M, thanks compatriot, I tried it. The result is better, but not yet what we would like. I continue the executions.

[Vic-tor]

Vic-tor, always happy to help . Or you can have a complete recipe for how you make bread. The recipe and in what mode are you baking?

Mari_M, did different things, but then settled on this one: Polaris PBM 1501D. Wheat-rye yeast bread. (For some reason they do not give a link) I try to finish it all the same. Apparently it's like pilaf - until you ditch your bag of rice, you will not learn.

[Vic-tor]

Vic-tor, you have few messages yet, so you cannot make a link.
In my family, they don't eat rye or hidden bread, that's why I always bake white bread. If necessary, I can give a prescription. I always do it perfectly well.

Mari_M, of course let's go. I hope the recipe is simple, I'm not strong in flour. Meat is different!

[Vic-tor]

Vic-tor,
200g-water, you can milk or water + milk
325-330g - flour, look at the bun, so that it does not grease along the bottom.
0.5h l (from HP) - dry tremors (I have a saf moment) or lux tremors 2-3g
1h l- salt
1 st. l- sugar
1-3st. l- oils (I have sunflower)
You can also bake in basic mode in French.

Added Wednesday 15 Feb 2017 02:49 PM

And also close the window xn with something silicone. You can use a potholder or some other form. And after baking, leave on the heating so that the lid of the bread also browns.

Mari_M, thanks, I'll try it today. As I understand it for a loaf of 500 grams?

[Vic-tor]

Vic-tor, Yes

Then one more question. As I understood, the origin of flour is also of great importance. Which one do you recommend that we sell?

[Vic-tor]

Vic-tor, I take flour in 10kg bags. I don't remember the name, now I'll try to throw a photo

Added Wednesday 15 Feb 2017 11:15 PM

The second one does not load for some reason. There is a granny in the package, and it is called "Alley". In principle, I don't care what kind of flour

Added Wednesday 15 Feb 2017 11:16 PM

Sorry for the quality of the photo, I downloaded it from my phone.