Bread maker Polaris PBM 1501D (reviews and discussion)

Today I will try. Yesterday did not work, a classmate came to visit, tasted fresh pasture

Members of the forum, good day to all. Help me learn to bake sourdough bread in HP Polaris. I prepared the sourdough, mixed whole-grain rye flour with water for five days, there are bubbles, the smell is pleasant, the thickness of sour cream. but what to do next, what recipe and what parameters to set in program mode 15, I cannot understand. Help! If there was this topic, give a link, pzhl. Everyone who is not indifferent))) thanks in advance!

It will not be easy, especially in a bread maker.

There is a section BREAD ON ZAKVASK, that's where it is advisable to take recipes and consult with the authors.

And x / ovens, almost all are the same, it is important to understand the principle of baking sourdough bread as such

[Iuliia-kr]

Iuliia-kr, see, as an example, these breads:

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=440604.0

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=440553.0

Girls, a friend recently bought this xp, nothing worked for her and she changed with me (I gave her the xp that I had already tested up and down), baked 2 loaves of bread in small buckets, well, the roof is falling, she warms up like , I reduced the yeast 1 time put 4 g per 300 g of flour + 2 tsp of sourdough, 2 times put only 3 g per 300 g, the bread did not rise 2 times so much, the roof did not fall, but was just straight, like rye bread, once baked in Italian, 2 times in French, it is not the output to reduce the water, the bread will become denser, we are not that good, there is only 1 output, right? Do the oven on the home program and proofing 30 grams? Or do it with dry yeast and pour the liquid straight cold so that the dough does not heat up so much during proofing?

I could not adapt and switched to home. I put the proofing from 35 grams in winter to 25 in summer (HP is on the window). Another option is to reduce yeast. )

Today I made a cake Masterpiece, it came out well, the roof did not fall, but while I was pulling it out I pressed it down, it was very tender I did it on sweet bread.

[Should the dispenser be ajar during BAKING or not?]

I forgot to post the fifth version of the program.
Now the following program is in operation:
1 Preheat 5min
2 Kneading 30min
3 Exposure 40 min
4 Kneading 2 -20min
5 Rise 1 -60min
6 Swab - gas outlet 15s.
7 Ascent 2 60min.
8 Rebining - gas outlet 8c.
9 Ascent 3-180min
10 Bake 80 min.
11 Heating 0 min.
12 Temperature selection on the rise 1-30 deg.
13 Temperature selection on the rise 2-30 deg.
14 Temperature selection on the rise 3-30 deg.
15 Selecting the temperature for baking - 150 degrees.

Good afternoon, lovers of bread! I also have Polaris, now I will install the home program, since it bakes poorly in the main mode.

But! I have the most important question ... Should the dispenser be ajar during BAKING or not? (the metal plate itself, holding the hypothetical raisin) I have it that is slightly open (and after the end of the cycle the pin remains sticking out for some reason), then it opens and closes later. The program is always basic ....
If it has to be closed during the baking process, then apparently it broke for me ...

[Asante]

Asante, I had the same problem, the pin could stick out, sometimes so much that it prevented the lid from being closed and I had to press it down. As a result of such pressure, he safely broke and now does not interfere. )) All the same, the dispenser does not work very well, it is easier for me to fill up manually.

[Milk-kefir wheat bread (bread maker Polaris PBM 1501D)]

Hello everyone, I'm a beginner. Today we have come to what we have been going for several years: we bought this magic device. Before picking up the x / n in a chain store known to everyone (well, at least to most), I looked into another chain store, but already a grocery store. In order to buy flour of the first grade, which I didn’t have in my kitchen when I was born, to look for bran as a class ... (it turned out that no = () but all because I decided to try to bake the first bread like this: Milk-kefir wheat bread (bread maker Polaris PBM 1501D)
Returning home, she began to prepare ingredients for two buckets.I decided only to experiment - to replace honey with sugar in one of the buckets. For we have capricious personalities here like me and my son, we can't stand honey with him. But even when the yeast was activated, I realized that there was no honey smell there. Literally. well, that's serious. I tracked the koloboks while kneading. I added a drop of water to the one that was with sugar even in the first batch, because sugar is a solid component, and honey is liquid. But already at the beginning of the second batch, in the first minutes, the koloboks looked quite nice to themselves (sorry for the quality, well, my photographer is even worse than a baker):

But I squinted. Kapets like. I kind of double-checked everything ... but I managed to double (!) the rate of yeast for each bucket. that is, according to the recipe, 5 grams (pressed), and I drank 10 in each bucket. I realized this already at the third proofing, when at the beginning of the third proofing the dough began, as my son put it, kissing between the buckets and propping up the stove lid. I think: well, everything, the roof will fall. and even the volume came out such that it will definitely not be baked. but the result pleasantly surprised:

the light areas are where the bread rested against the lid. It’s strange that he didn’t fall out. No failure, the crust from above protrudes evenly with a dome. And this is with a double rate of yeast
Well, and another joint - I was impatient .. cut it long before it cooled down.
here:


and so:



P.S. program - basic, medium crust.
P.P.S. I have never baked bread in my life. Not in cotton, not just in the oven. maximum - pies, but extremely rarely, because she is lazy to the point of disgrace in kneading dough.
P.P.P.S. I forgot to add that I was scared that the bread would run away altogether and cut off the program at the third proofing, about in the middle, and just cut in baked goods. The result is in the photo =)

[Tigeriss,]

Tigeriss, Welcome! With the purchase of a stove you! Let it pleases for a long, long time!
It was very interesting to read about your first experience in baking. It seems to me that for the 1st bread it turned out just fine !!! I understand your joy and impatience to cut and taste the resulting loaves as soon as possible. (It's so interesting - how it tasted! I still often can't stand it myself and cut off the crust of a freshly baked bread, although I know perfectly well that this is wrong.)
Try new tastes, experiment, share your impressions. Happy baking!

Thank you for choosing my recipe for your first experiment. Pleasantly.

[Shelena]

Shelena, at the request of relatives, who are still accustomed to the store loaf, switched to making sliced ​​bread, according to the recipe Threaded Moreover, it is a loaf) The bread maker has recently been more like a kneader) Although, I think, try to make a cupcake in it =)

Shelena, we bought this bakery 2.5 years ago. What do you think the problem may be connected with: an uneven loaf is being baked (beveled at the end). We buy ready-made mixtures, everything was fine before, but for 2 months such a problem appeared. Thank you

[Vera,]

uneven loaf (beveled at the end)

Vera, I, unfortunately, did not quite understand about this unevenness. Clarify please. Perhaps there is a photograph of such, in your opinion, unsuccessful loaf.

[Dan83,]

Dan83, They usually write about what they encountered, what worries. Only you have written about such a breakdown here.
The very first thing you can do in your situation is to contact a Polaris service center. They should help with a new bucket.

Good day! Santa Claus gave such a stove) who often uses manual mode - please tell me how you use it: I tried it according to the instructions, but when I press the start button, it only starts the oven and that's it (

[Alina,]

Alina, congratulations on a great gift! Let the stove serve for a long, long time!
See page 3 in this topic for an algorithm for working with manual mode. Copied from there:"After step 15, click on" Start "2 times until the screen lights up green (otherwise the process will not start!)" Good luck!

[Alina,]

Alina, congratulations on a great gift! Let the stove serve for a long, long time!
See page 3 in this topic for an algorithm for working with manual mode. I copied from there:"After step 15, click on" Start "2 times until the screen lights up green (otherwise the process will not start!)" Good luck!

Thank you)
The first bread came out lumpy, I think it's about yeast.
Since there was no more kefir left, I bought new yeast and baked it like this:

Rye-wheat bread on fermented baked milk turned into wheat-rye bread without fermented baked milk)))

(Per weight 500 g):

Water - 190 ml
Wheat flour 1 grade - 150 g
Peeled rye flour - 100 g +1 tbsp per bun (it was thin)
Sugar - 1 tsp
Malt-1 tsp
Lemon juice from a small slice - 5-6 drops
Fine salt - 3/4 tsp.
Dry yeast - 3/4 tsp. or pressed - 4 g
Mustard oil - 1 tbsp. l.
Cumin, ground coriander - to taste
Baking: dough program, then 2 proofings for 20 and 30 minutes on rye program, baking for 1 hour. In principle, it was possible to turn on the "rye" mode immediately.
The bread is superb!
I will deal with the home program) for my taste, the temperature in the proofing is high, the yeast is according to the recipe, and the dough was not bad, I had to decompose it into 2 small buckets.
The bucket closer to the dispenser rose and baked perfectly, including the roof, the bucket closer to the scoreboard - the roof is flat, but it did not affect the taste. Well, maybe I also climbed many times - poking into a bun and feeling what was happening there.

The reason is the wrong baking technology.

We often go to the topic CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

On this issue, we read:
What types of bread products are divided into
What we mean by "Wheat Bread"
What we mean by "Wheat-rye bread"
What we mean by "rye-wheat bread"

The reason is the wrong baking technology.

We often go to the topic CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

On this issue we read:
What types of bread products are divided into
What we mean by "Wheat Bread"
What we mean by "Wheat-rye bread"
What we mean by "rye-wheat bread"

And we fix the night recipe)



I was guided by this master class https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=49811.0
I kneaded the "dough" on the program, at the exit - the same result as in MK, a beautiful dough with volcanoes. At that moment, it seemed subjectively that there was a lot of it: now I see that 2 small breads that I baked in 2 buckets would calmly bake in one.
After the test - proofing, 30 minutes was not enough to increase the volume, added another 20 minutes, then baking. The crust is thin, the bread is tasty, soft, even on the cut, without foreign flavors. As in the store.
If someone sees an error, tell me, I don't understand. I adjusted the weight of each type of flour right in the message.

[Alina,]

Alina, I read your post several times, looked into my original recipe, based on which you baked yours, and decided to share my thoughts.

Wheat flour 1 grade - 150 g Peeled rye flour - 100 g +1 tbsp per bun (was thin

Baking: dough program, then 2 proofings for 20 and 30 minutes on rye program, baking for 1 hour. In principle, it was possible to turn on the "rye" mode immediately.

Your bread is conceived as wheat- rye, because there is more wheat flour (in my recipe it was the opposite). Therefore, it was safe to set a program for any wheat, for example, No. 1.
What was added to the flour bun was correct. Since the dough with the addition of kefir is much thicker than the dough in water. In addition, rye flour absorbs liquid differently, and you have less such flour in your recipe.

for my taste, the temperature is high on the proofer, the yeast is according to the recipe, and the dough is not bad, I had to decompose it into 2 small buckets

Here, in the topic, we have repeatedly drawn attention to the fact that the temperature in the proofer is higher than we would like. Since, alas, we cannot change it in the main programs, we began to reduce the amount of yeast in the recipe. You did not take this moment into account. 4 g of yeast worked too well (there was less rye flour, which would have held back growth), the temperature on the "Rye" mode is too high, so the dough rushed up.It's good that you quickly got your bearings and distributed them into 2 buckets.

The bucket closer to the dispenser rose and baked perfectly, including the roof, the bucket closer to the scoreboard - the roof is flat, but it did not affect the taste.

I always take this point into account when choosing to install buckets in the stove. Lean or less rich breads are closer to the dispenser, rich and sweet breads farther.

Well, maybe I also climbed many times - to poke into a bun and feel what was happening there.

A familiar curiosity. But try to look into the stove only when mixing. At this stage, it is just important to help the kolobok to become beautiful and correct, and this is the key to successful bread.

But, despite the tiny joints, which is absolutely normal for a person who is mastering a new bread maker, as you wrote:

The bread is superb!

And this is the most important thing!
I am sure that soon you will start to get excellent, smooth and tasty loaves.
Happy loaves!

[Shelena]

Shelena, the bread has already been eaten) thank you very much for the detailed answer!
Today I will bake one more time, and I will also reduce the yeast.
I took exactly half the yeast from your recipe for this particular HP, of course, I just miscalculated it, it was at night). The previous "first pancake" was baked on a whole grain accelerated mode and with a dosage of yeast 3/4 tsp per 500 g and a small bucket. It turned out to be a very heavy and unbaked, oversalted dough, the feeling that the bun had not formed at all - looked like a lump.
I don't really want to bake in the normal mode, while I think to write everything down and then just set all the parameters in the "home" program.
The recipe itself is an excellent base, I want to "screw up" 100% water as a liquid, with us kefir does not last long.
In general, I am very glad that I found the topic and that I quickly found the recipe, although at first I was a little upset when reading the fact that our HP has high temperatures. All evening I sat reading the topic before the first use))



The experiment with the recommendations has not yet succeeded: I reduced the yeast to 3/4 tsp, but the scales broke, and I was in such a hurry to have time to weigh everything exactly that I forgot to add 1 tbsp of rye flour at the kneading stage) I baked this time in one bucket, not escaped) just forgot to get the stirrer.
Kolobok:

Result:



Taste and cut are excellent, thin crisp, just like last time. Next time I will try to bake the same on a home program or one of our HP programs.

I baked the same bread today on program number 5. I set the weight to 750. It turned out bread 1 in 1) and completely automatically). Added 1/2 tablespoon rye flour during kneading.
Which is convenient, unlike the whole-grain accelerated program, you do not need to closely follow the stove for minutes in order to have time to pull out the spatula and avoid unnecessary kneading.
Program number 5 fully corresponds to the programs "dough" plus "baking".
By the way, I'm going to bake a Stolichny cupcake according to the participant's recipe - as far as I understand, the "jam" program is suitable for a fully automatic process? And I also ordered 2 bread tins, tried it on right in the store. L7 and L10 are perfect for our stove.

L7 and L10 are perfect for our stove

And what kind of forms? Can I get a little more detailed? Where can you buy? Or see?

[Whitesnow]

Whitesnowwhat a beautiful bread turned out! I also tried program No. 5 for rye-wheat bread, but I liked the fast No. 3 more, because there is a preliminary heating and kneading in less time. But if there is no time to follow, then it is quite possible to use No. 5.

[Whitesnow]

And what kind of forms? Can I get a little more detailed? Where can you buy? Or see?

I read about these forms on one of the pages of this topic (unfortunately, I don't remember which one).
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=173600.0
Here is a link to the topic.
In short, after kneading, before baking, the bread dough is transferred to a greased cast aluminum bread pan and placed inside the bread machine.
This is done to get bread with a brick and to save the resources of the bucket. The manufacturer is certainly not aware of this option.Another important point - you need to be careful when you get ready-made bread.
I am going to use these bakeware.
I bought it in an ordinary hardware store, and these forms are also in the joint venture.

Whitesnowwhat a beautiful bread turned out! I also tried program no. 5 for rye-wheat bread, but I liked the fast no. 3 more, because there is a preliminary heating and kneading in less time. But if there is no time to follow, then it is quite possible to use No. 5.

Thank you) I bake wheat-rye.
She baked a cupcake "capital" according to the old recipe of the forum.
Baked in 2 small buckets. Used the jam program, it works well for small cupcakes.
Made with 2 different fillings: cashews in 1 bucket, lemon dipped in flour in 2 buckets.
The bucket of nuts made a great cupcake, just too sweet. In a bucket of lemon it turned out delicious, but very greasy, so the fillers are still only dry.
I am thinking of trying to melt the butter before laying the food (softened butter is laid in the recipe) and try to make it in a large bucket.



Bread "the simplest white bread" in the form of L10 in our oven.
The program "dough", then kneaded a little and put it next to a warm oven for proofing, then the "baking" mode.
At the same time she baked wheat-rye. Conveniently)
Very airy and delicious. It tasted like French.

Friends, tell me please
I am planning to buy my first (in my life) bread machine, I look closely at Polaris, to whom this topic is dedicated. The key point for me is in the user program, because I bake bread with sourdough, and I want it to turn out faster and easier than now, with handles, and in the oven))))
But I have never used the equipment of this company before. How reliable is a bread maker? Doesn't it break? How about the renovation? And then on the Internet the reviews, as usual, are very opposite, but it's just useless to believe them ...

[Annette]

Annette, I don't like it, all programs are automatic bullshit, that is, maybe not bullshit, but the temperature on the proofers is very high, the bread is not tasty in the end. The user mode is nothing, but if you find Brand, take it, there the user settings are better, you can write 4 programs of your own, the bread tastes better.
Although now I get very tasty rye with sourdough, but nothing with wheat.

We don't have a very wide choice in this regard. It's good at least Polaris got caught ... I also saw Gorenie (with a custom program), but according to reviews there is generally sadness in terms of marriage ...

True, this is no longer quite the topic)))
All the same, the question of the reliability and maintainability of Polaris is interesting ...

[Annette]

Annette, yes, nothing seems to serve, in this regard it is reliable, but if only he would give out delicious bread prices he would not have



Can you buy a dough mixer better and oven in the oven?

Hello, members of the forum! I bought this bread maker for my mother as a gift 3 days ago. I chose for a long time, I wanted to take Mulinex, but the consultant strongly recommended this, they say, the warranty period is good, there are no returns, 3 forms and a programmable recipe)) I bought it. I tried to bake chocolate bread using the recipe book attached to the HP. And I was disappointed ...
Firstly, after the end signal, 0:00 appeared on the display, but the arrow on the display was on the “Baking” division, and not on “End”. I press STOP - zero reaction. Disconnecting from the network, turning it on - everything is the same ... It confused me. After some time, the display went out (and the timer stood at 0:00, and still stood), I took out the bread ... the crust is crispy, but half-baked inside. I almost started to panic. I put it on Bake for another hour. Of course, the first attempt to bake bread was unsuccessful ((
Tell me, is this normal ??)))
Also I'm worried about the dispenser: does it actually dump the raisins / nuts by itself? The instructions only say that after 20 minutes there will be a sound signal, they say, add raisins / nuts ... And then what for the dispenser, excuse me?
I haven't figured out the blades yet. Why are there 2 pairs and which ones for what ...
I'm thinking of going and changing it to Mulinex after all ..I don’t know, can you advise something? Or "the first pancake is lumpy" even here? It's not worth 2 thousand, it's a shame ...

[Amelie990]

First, after the end signal, 0:00 appeared on the display, but the arrow on the display was on the “Baking” division, and not on “End”. I press STOP - zero reaction. Disconnecting from the network, turning it on - everything is the same ... It confused me.

At the end, the stove goes to heating, so everyone does it, you need to hold the stop for 5-10 seconds, after turning off the network, the stove keeps the current program for some time.

I have not figured out the blades yet. Why are there 2 pairs and which ones for what ...

Small for a small bucket, large for a large one.



Amelie990, at the expense of raw dough, most likely the wrong recipe, take the recipe from the forum, reduce the yeast and you will be happy.

Really, the first advice to all who bought this HP: immediately throw out the recipe book! Then you will succeed wonderfully! And you will not doubt or scold the stove that it bakes badly.
Why does the manufacturer attach such a careless little book to it is not at all clear. Apparently, they saved on recipes, or maybe they even stole from another brand or wrote from the bulldozer ...

Sedne, Whitesnow, thanks a lot! I will try, I don't want to dangle with this bandura every 2 weeks to the store))

I sincerely thank everyone for the congratulations! A little later I will lay out another creation - a cake "Prague" according to GOST (USSR), although it has nothing to do with x \ n, but Polaris took part :-)

Well, I became the happy owner of Polaris
Yesterday they brought a stove from the store.
The box is really huge, and even heavy - you just can't carry it on the bus alone! Well, there are helpers in the family)))
In terms of configuration, everything is similar to that of Shelena, except that there is one hook, but in the configuration it is indicated. The molds are in place, the paddles are included, the potholders are also pleased) I unpacked, washed - and let's try!

For starters, I baked sourdough bread, very simple: 500 gr. rye sourdough, 150 g of water, 350 g of wheat flour, 2-3 tbsp. l. vegetable oil and 1 tsp. salt. The sourdough was ripe, put everything in a bucket, set the user mode - 20 minutes kneading, about 2 hours of proofing at 30 degrees and baking for an hour at 150 degrees. I pressed the button and waited ...
I will not describe how I ran to see every five minutes)) But in the end it turned out to be quite edible and tasty bread:

At first I didn't really like it - it seemed somehow bland, but today I tasted it with sandwiches and other food - that's it! In any case, the stove coped with a bang, if there were flaws, then mine: the water had to be slightly added to the bun, and the proofing had to be set for 1.5 hours, and not two (it was baked in the oven like that).

But that was yesterday, and today I was impatient with cupcakes) At the same time - small molds to check how they work. I found the recipe again on the forum, here it is - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=372510.0
And here are my cupcakes:

In terms of the amount of dough, there was more: in one bucket about 0.8 from the recipe, that is, in both together - 1.6. For kneading, I ran the Pasta program twice - for the first time, butter, eggs and sugar were kneaded, for the second time I added flour. Either it was a little chilly (although it was soft, it melted in the hands), or its pieces were large, or it should have been so ... but it didn’t get mixed up in 5 minutes))) However, it’s not scary.
The muffins were baked for 1.5 hours on the baking program (since it lasts an hour, I had to start it a second time). It tastes - yum-yum, except perhaps I would put much less sugar - sugary. But again, not the bread machine's fault)))

In general, I'm happy with the purchase so far)

The only bewilderment is that in other bread makers, the dough also leaks inside the shoulder blades, so that they bake to the pins? I barely shook out the first bread, and the muffins fell out without spatulas, the spatulas were stuck. Of course, it is washed with water, I just don't know if it should be so - my first bread maker, I saw them only in pictures before)

[Annette]

I looked into this topic to read about this stove. I saw her on sale second-hand ear for 2500 rubles. , and there are many negative reviews about her on others.sources. So I looked here, here is the exact information. No, I'm not going to buy it yet, because there is another one that works. It's just interesting to read about her.

The only bewilderment is that in other bread makers, the dough also leaks into the shoulder blades, so that they bake to the pins?

Annette, I always take it out after the last movements of the scapula (the last batch). The dough can be pushed aside with one hand, and with the other hand or with a hook (it is included in the package, although it was not supplied with my stove) I grab the spatula and take it out. The dough can be leveled at this stage and not touched further, it will rise and bake. In the finished bread, the hole at the bottom of the loaf is small and neat.

I barely shook out the first bread,

Before taking out the bread, I take the bucket by the still hot handle (it is still hotter), be sure to put on a mitten or potholder on my hand, take out a bucket of bread, put my hand down with the bucket and twirl it with this hand .. how to explain it .. Now, if we imagine that there is a wall clock on the floor, with the dial to the top, so I make movements with my hand, or rather, only with a brush (shoulder and elbow do not move), first clockwise (this is how many degrees the brush will turn as much and twist the brush) and then counterclockwise. And such sharp movements of the brush in one direction and the other three times. During these movements, I hear that my bread, as it were, knocks against the walls of the bucket, as if floundering in the bucket. In a pancake I wrote: doctor: already at the very place But bread always pops up without problems.

[Mila56]

Mila56Thanks for the detailed explanations
By the method of tests, I found out that bread can be removed from small molds very well, only the very first time the blades were baked to the pins, and now they fly out with a bang (only with ready-made bread, not when kneading)))). But with a large shape and large shoulder blades, this focus has not yet worked out. Apparently, you still have to remove the shoulder blades from there))) Although it is not very convenient, because I only follow the bread at the beginning of the batch (if I add something or help the kolobok roll over), and then I go to another room - and happily forget ...

We also found out a defect - one bucket has not very tight fasteners (maybe it’s possible to tighten the screw, I don’t know), the piece of iron itself on the bucket dangles a little, and when kneading, this joy knocks))) I was frightened at first, I thought that something was clinging somewhere and no matter how the mechanisms break down ... But it turned out that nothing interferes with the mechanisms, just the fasteners knock on the bucket. Since I do not mix the batch at night, this is not critical, but for someone it may be an important point ...

And how bakes - suits me. I bake wheat-rye in sourdough almost every day, I use a home program - beauty! Saves so much time and effort at once)))
Tomorrow I will try to make butter wheat with sourdough)

[Annette,]

Annette, Congratulations on your purchase! Let HP serve for a long time and without complaints!
It is very interesting to read your impressions of the unit, of baking. Thanks for all the details. A new opinion, a fresh look are always very important and useful. I will be happy to read your posts in the future. And recipes too.
Delicious baking!

[Shelena]

Shelena, thanks for your openness and friendliness

And HP is cool) And I bake every other day, or even more often. The whole family is eating sourdough bread

[Annette,]

Annette,
It's so nice to see so many positive things in this Temko!

Good evening.
Tell me, does anyone use a home program without baking? And then I took the oven for kneading and proving, and she started baking for me at zero stage value ... (

[skifff]

skifff, I use, all norms, baking does not start at 0.

[Sedne]

Sedne, Thank you. I'll try again. I didn't take a new one, I'm worried, what a bug ...

Hello. Help me please. I bought a Polaris PBM 1501 D bread maker. There is no recipe book in the kit ... there is no way to get to the store ... Where can I download it?

[Nikolay]

Nikolay, but use the recipes from the forum, in the books the bread makers have so-so recipes.

Hello everyone! And I got this miracle of technology) tell me, did anyone bake gluten-free bread? What are the features? Is there a proven recipe?

Well, the stove has been in operation for 3.5 years. Problems began in the manual program, heating stopped working, and selectively, only on the rise (at all 3 stages). Apparently a software glitch. It is very disappointing, because I only use the manual program and bake. The large bucket also leaked completely. It's a pity that the stove with good functionality is technically flawed. Or I was so unlucky. )

Hello dear bakers. I am planning to buy a bread maker. The choice fell on the Polaris PBM 1501D. I read this thread, though I didn't remember much, the theory needs to be confirmed by practice, and the bread maker will appear only in mid-October. After studying all the posts, I was convinced that with the right approach, you can not pay attention to negative reviews. A question arose about the upper crust (roof, as it is called here). The light top certainly isn't inspiring. And no one tried to grease the top with an egg or water after proofing, as is done when baking in the oven? Or is it wrong to do this when baking in a bread maker? Experts, what do you say to this?

I am planning to buy a bread maker.

Well, I also have a bread maker. For a whole week I did not approach her, because I tried to have time to do all the gardening work while it was warm. But today I decided not to go to the store for bread, but to try it. Acquaintance with the bread maker took place in the full sense of the word. Based on the Gdalinka recipe for 750g "Very soft white bread". (https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9137.0). I didn't even understand where the work process was displayed, so I didn't write anything down, I just watched. I kept expecting that there would be signals after each operation (lifting 1, lifting 2, etc.), but, no, there was not, so I missed the time before lifting 3, so I took out the scapula almost at the beginning of baking. Bread, of course, a little donkey. In short, today I just get to know the bread maker. The baking process has already begun. The result did not disappoint me. My impressions of the bread: it turned out to be rather small (the reason may be that I took out the spatulas at the wrong time, or that I baked a small amount in a large container), a little salty for me (took note). After the first attempt, something cleared up in my head, but questions still remained. I inserted a photo of my bread, as it turned out for me.


My questions:
1. I downloaded from the Internet a book by Anna Kitaeva - "Bread Maker. The Art of Good Bread". There, all the recipes are simply collected together. Can these recipes be used? (if you are familiar with this book). But there it is not entirely clear to me how to measure, for example, 0.8 tbsp. l rast. oils. Arithmetic? If Art. l. = 15ml, then 0.8 tablespoon = 12ml. Right? But how do you measure them exactly?
2. Is there a conversion table, for example, grams of butter per ml of vegetable oil. In a word, the translation of a solid ingredient (g) into a liquid (g, or ml) when replacing one with another in the recipe.
Perhaps there are answers in the thread, but at the moment there is simply no time to re-read everything, you need to run to the garden to organize everything, while it's warm, so don't scold me.