Bread maker Polaris PBM 1501D (reviews and discussion)

My questions:

You can use recipes from any source. But, it is necessary to keep in mind some features of kneading dough for x / ovens, namely the correct selection of ingredients and observe the concept of "flour-liquid balance"

Use the help base on our forum, it is large and for all cases, situations:

Contents of the section "Basics of kneading and baking" and especially the topics MASTER CLASSES on KNITTING THE Dough (BOXES)

Ingredient Reference Base:
Quantity of main ingredients in one measuring cup and measuring spoons
The amount of flour and other ingredients for making bread of various sizes

... and so on, all questions and answers.
UNDERSTANDING BREAD IN HOMEMADE BREAD

Bread recipes on the forum, for starters wheat
Wheat yeast bread

Use the help base on our forum, it is large and for all cases, situations:

Tatiana, thank you very much. Before the first baking, I didn't really attach much importance to these materials. And now I realized how IMPORTANT these materials are. Now I am just studying them.

[but how to choose the size of a loaf (M) Small, ordinary loaf, if I do not have a choice of a loaf less than 750g in the oven? This is what I cannot understand.]

Use the help base on our forum, it is large and for all cases, situations:

Good day everyone. I spent the whole morning studying additional materials, and yet I still have questions. I read all the topics, and the topics related to volume, I just did not quite understand. If I have the smallest weight of a loaf of 750g, then I should take flour at least 600g, I understood that. What if I want to bake a small bun? I understand that I need to take a small container, count, but how to choose the size of a loaf (M) Small, ordinary loaf, if I do not have a choice of a loaf less than 750g in the oven? This is what I cannot understand.

The size and weight of the finished bread is determined by the amount of flour in the bread dough.
For example, if flour weighs 500 grams, then the weight of the finished bread will be approximately 750 grams, and on the display of the oven we set this bread size "750" and in fact this is the weight of the finished bread.

If we take the weight of flour 350-400 grams of flour, then we get the weight of the finished bread approximately 525-600 grams, which means that on the display of the oven, you will need to select the value of the size of the loaf close to these figures from 500 to 600-650-700 grams. I can’t say for sure, because I don’t know the run-up of the size of the bread on the display of your oven.

You just need to know that the weight of the bread = the size of the loaf, and is used in the x / oven to determine the baking time of the bread, and may differ from the previous size by about 5-10 minutes.

To determine the size of the loaf or the weight of the finished bread, you need to multiply the amount of flour in the recipe by 50% and add to the weight of the flour, we get the APPROXIMATE weight of the finished bread.

The amount of flour and other ingredients for making bread of various sizes

To help Contents of the section "Basics of kneading and baking"

And one more point: the smaller the bread preparation, from the less flour, the lower the finished flat bread will turn out. Therefore, you always need to focus on the optimal amount of dough for your model x / stove.

The size and weight of the finished bread is determined by the amount of flour in the bread dough.
For example, if flour weighs 500 grams, then the weight of the finished bread will be approximately 750 grams, and on the display of the oven we set this bread size "750" and in fact this is the weight of the finished bread.

Tanechka, I understood all this, I have read very carefully and I am still reading (until I remember) all the lessons that you have highlighted in separate topics, for which GREAT THANKS TO YOU.
I have a Polaris PBM 1501D bread maker, in which a choice of three types of bread is carried out: 750g, 1000g, 1250g. That's why I asked the question about the size of a small loaf.It turns out that I cannot fully bake one small loaf (250g flour), because the program includes the smallest one for 750g (500-600g flour). If I lay such a quantity (question about the possibility of such an action), then it will turn out to be low, as, incidentally, it turned out for me during the first baking. I understand correctly?
I have already baked rye-wheat bread. I did it! And I can't tear myself away from the cottage cheese muffin, I won't get into the door soon

I understand correctly?

Yes, right! The bread will turn out to be low, distributed over the entire large bottom of the bucket. It will be baked, but low.

It is optimal to bake bread from 450-500 grams of flour in such a bread maker (and set the size to 750 grams), well, you can try still take 400 grams of flour.

It is optimal to bake bread from 450-500 grams of flour in such a bread maker (and set the size to 750 grams), well, you can also try to take 400 grams of flour.

Thank you Tatiana. Now everything is slowly being built in my head. There is simply no price for your materials! I read and copy to my computer, so that I can print later and keep it always at hand. Thank you again for PRIME LABOR!!!

[Lara]

Lara, to your health!

[Lara65]

Lara65, 250 grams of flour can be baked in a small bucket. Only if the second bucket is not put in, set the weight to 750 g and it is better to check the baking process, you may have to turn it off earlier. But usually they complain of a pale crust and put more weight for ruddy.

Only if the second bucket is not put in, set the weight to 750 g and it is better to check the baking process, you may have to turn it off earlier.

Thanks for the clarification.

I will not be able to bake one small loaf (flour 250g) fully, because the program includes the smallest one for 750g

Absolutely not. For a small bucket, I use about 250 grams of flour and use.
My typical recipe:
Vodka 12 gr
One egg (about 50 gr)
Water up to 130 grams (ml)
Butter or margarine 20 grams
Milk powder - h / l (hereinafter - a teaspoon from a bread machine, small)
flour 230 grams
Yeast 0.5 h / l
Salt 1 h / l (6 g)
Sugar 2 h / l (10 grams)

I bake with 2 buckets installed, in one small (the second is empty)
I set exactly the small size, medium crust, mode 1

The loaf comes out about the height of a bucket (a little more sometimes)
Verified many times. The rest of the standard recipes are similar in quantity, 250 flour, 266 flour maximum.

[for two buckets]

It turns out that I cannot fully bake one small loaf (250g flour), because the program includes the smallest one for 750g (500-600g flour).

The program includes 750-1000-1250g for two buckets(if you bake in them). Accordingly, one bucket will contain 375-500-625 g. In this case, filling both buckets is not at all necessary, you can fill only one. I baked so much, everything works out.
And I want to note: if you put more than 500-550 g of ingredients for wheat-rye bread in a small bucket, then cotton will not mix it (only if you help with a silicone spatula). Therefore, in my recipe I get 250-300 g of sourdough, 20 g of water, 20 g of butter, 180 g of flour - about 500 g for one small bucket. I bake in two, because malt is added to one bread, but not to the second))) For different tastes of the family))

She also coveted the stove, having previously read the whole topic, instead of her 350 supra, whose bucket was badly scratched. Two small buckets, a dispenser and its own program are still attractive for the money. I put some kind of white from what was, and Sheleny's Darnitsky. French accelerated program, let's see what happens and whether it works (yeast was not too much of a cap)



Everything worked out great, rose, baked. Lower wheat rye, just wheat under the roof. While happy

good afternoon, help please

[vernost777]

vernost777, so describe the problem)

))) I can't find a recipe for simple white bread



all that I tried do not work

Bread maker Polaris PBM 1501D (reviews and discussion) # 24
Have you tried this? I always succeed

no



and which of them is the recipe to take?




there are three of them



French bucket 1 bucket 2

[vernost777]

vernost777, take for a bucket 1, if for a small one. But in general, scroll through the topic, all the recipes from it turned out without problems with me

: a-kiss: thanks a lot

Greetings to all bakers. Today is my first experience with baking. The bread maker took aim at the oven with sourdough rye bread. While I am bringing out the leaven (this process is not quick), I decided to try to bake bread from the Bio-Bread set .
Dry leaven is included in the set. She wandered for a day, but it seems to me that there was very little fermentation.
This is how it looks after kneading
Is this a normal test condition?

[Fr2elancer]

Fr2elancer, and what is the total weight of the loaf?

After kneading, my dough looked different - like a bun ...

The result of my first experience in the photo

The dry sourdough that came in the set of the above Bio-bread did not work and the bread did not rise

Today is my second experiment. I bake rye bread with sourdough according to the recipe from the book of Zeland, which I have been growing tenderly for five days. By the way, it was Zeland who inspired me to bake natural rye bread without yeast.
This is what the dough looks like before baking. It seems it hasn't risen again at all
Perhaps due to the fact that I used water from the filter and even alkaline. Bacteria do not live in such an environment.

[Fr2elancer]

Fr2elancer, and how did the leaven behave, how many times did it rise?
And I will repeat the question about the total weight of the loaf))

Ripe leaven rises 2 (and sometimes more) times in 1.5-2 hours - this is if it is warm. In the refrigerator, the same thing - about 12 hours.
Accordingly, the bread rises in about the same way. Standard programs are not suitable for sourdough rye bread - it does not have time to rise, you need to program a free one. But wheat bread (with rye sourdough) is baked in the French bread program.

Hello. The total weight of the loaf is about 900 g. The problem is in the sourdough, I already understood that. I already have another version of the starter ready. She, as you said, doubled in 2 hours. I will inform you about the progress of the experiments ...

Great, I will read it with pleasure))
Maybe I'll take the leaven myself ...

I haven't done baking for a long time, I didn't have it before, but now I'm slowly returning the skill) True, I still bake with yeast, because it is not quick to remove the leaven, and the family needs bread every day.




This is how it turns out, I bake together rye-wheat (like seeded) and wheat (like French)

Tell me, is it possible to load only one small bucket?

Tell me, is it possible to load only one small bucket?

It is possible, only better to follow the baking, it will bake faster.

[Fr2elancer]

Fr2elancerIt seems that the manual had advice that if one bucket is being baked, then you will still install the second. Even if empty)

It seems to me that the empty one can be set for kneading, so that it does not rumble so much, but it is not worth heating an empty bucket on baking, the coating may deteriorate.

[Pochemuchki]

Pochemuchki, Bread Maker instruction manual, point 6 (Program selection)
<...>
Note: if you decide to bake bread in two small tins, then ALWAYS install
two small molds together into the appliance for the correct temperature distribution
inside the appliance during the baking process.
---
I put an empty bucket while baking until nothing went bad anywhere))
But it is not necessary to put the second bucket on the batch - for example, they knock against each other slightly and there is only more roar, and to rotate the blade rod in the seal once again - waste its resource.

Hello bakers. I present to you the results of my experiments.
Initial data:
ShefDoma recipe sourdough
Bread recipe from there

Dough:
* 212 g of leaven from the refrigerator
* 71 gr. c / z. flour
* 176 gr. warm water about 40 gr.
Dough:
* 447 Opara
* 176 gr. warm water about 40
* 452 c. h. flour
* salt, honey to taste
Opara - about three 3 hours in the kitchen
Program 15 with the following add-ons:

1. Preheating
2. Kneading 1 - 25 min
3. Exposure 1
4. Mix 2
5.Ascent 1 - 60 min
6. Wrinkle 1
7. Ascent 2 - 60 min
8. Workout 2
9. Rise 3
10. Baking - 60 min
11.t lifting 1 - 35 min
12.t lifting 2 - 35 min
13.t lifting 3
14.t baking - 150 min
Photo of results:

First loaf

Second loaf

The weight of the loaves is about 1000 g.
As you can see, the top of the second loaf sank. And it seems the pulp is damp. Although I filmed somewhere after half an hour after baking, it may just not dry out yet.

As you can see in the photo, on the second loaf, the top has slightly subsided and the pulp seems to be damp.
What to finish in the recipe so that the bread rises better.
I am waiting for your comments and recommendations for correcting errors. Thanks in advance and everyone with the upcoming holiday

As you can see, the top of the second loaf sank

I would knead the dough a little thicker.

And it seems the pulp is damp. Although I filmed somewhere after half an hour after baking, it may just not dry out yet.

Well, yes, you should not cut hot bread, especially rye. If the cold one remains damp and sticks to the knife, then the dough is not fermented, rye flour loves acid.
In my opinion, the first loaf also did not have time to distance itself properly after the crush.

[1. Dough.]

[link = topic = 334291.0 date = 1587236991] Program 15 with the following add-ons: [/ quote]
I looked into my notebook ...
I had a slightly different program for sourdough bread - proofing for a total of 1.5 hours, baking for 70 minutes. Although there was more wheat flour in bread than rye flour, it also leaves an imprint. Rye flour, especially whole grain flour, is much denser, harder to pick up, especially to sourdough.

In general, for me, the best option is to bake several times "in manual mode", that is, constantly monitoring the bread and taking the necessary steps in a timely manner. And in the process, note how long this or that stage took.
In general, I started with baking in the oven, so I then used the cotton solely as a tool, adjusting it to the experience I had already acquired)))



You can try experimenting based on the stages.

1. Dough. The essence of the dough is to get the required amount of sourdough for the bread. They usually store 25-50 grams in the refrigerator, and more is needed for baking. Plus, the resulting sourdough should be at its peak - that is, it has risen as much as possible, but has not yet begun to fall off.

I removed it under the spoiler so it wouldn't get in the way.
A little more theory. Bread essentially consists of flour and water (+ additional ingredients such as butter, salt, sugar). To make the bread rise - we give part of this flour and water "to the power" of the starter cultures, for fermentation. And here we can play with what percentage we give, getting different effects. The higher the percentage of flour / water is fermented, the faster the bread rises, but the composition changes, the taste and smell change. The lower the percentage we give, the longer the bread will rise. Here you need to find a middle ground that is acceptable to everyone's taste and time.

How to calculate: we take the recipe, lay out the dough into flour and water (in what ratio it is mixed, because they do it differently), calculate the total amount of flour, and determine what percentage of it is sent to fermentation. If, with a strong leaven, the bread rises sluggishly and reluctantly, you can increase the percentage. If, on the contrary, the bread rises violently and quickly, and then just as suddenly falls, then the percentage can be reduced.

For example, in the above recipe:
Flour = 106g (from leaven) + 71g (from dough) + 452g (from dough) = 629 g.
I assumed that the leaven was 1: 1, as in the video.
From 629 grams of flour, 106 + 71 = 177g went into fermentation, i.e. 177/629 = 28%

With such a figure, my bread rose for 2-3 hours.
But if you increase it to 40% - already 1.5 hours was enough for the eyes.

That is, at the first step, we put the dough, monitor it and wait for it to rise to the maximum. The roof of the dough first bulges up, and then begins to level out, fall off - this means that it's time!

2. Dough.
From experience, it is better to mix in two stages with a break. First, we just mix everything well, then we leave it for 10-15 minutes to distance, and then we knead and mold.In x / p, you can use two mixes with a pause between them (I did so)

Further, in my experience, the dough should be as it could be molded and placed on a baking sheet by hand. You can try to take it out of the cotton, hang it on the table, mold a loaf (sprinkling flour on the table and hands, of course). If it spreads and sticks to your hands, most likely there is not enough flour. But you can just mix it up, along the way noting how much you need to add next time.

It is important not to overdo it. Rye dough sticks to your hands a lot, but this does not mean that it is liquid. Liquid is when we cannot form a loaf and transfer it to a baking sheet / bucket, when, when trying to lift one edge, the dough "flows" out of our hands. And if the loaf has formed, but sticks to your hands, this is normal. You can just sprinkle it with flour and transfer it like that (it will absorb it later). You don't need to knead tightly here - it will rise worse.

3. Proofing
Continue until the dough has risen about 2 times.
The rise time and the expected increase depend on the amount of leaven (see spoiler item 1) and the composition of the bread. For premium wheat flour, I had an increase of 2-3 times, for rye 1.5 - 2 times. Whole grain rises worse, as well as seeds, bran and other additives. Well, the denser the bread, the harder it rises.

With a good rise, the roof of the dough should bulge. Readiness can be checked by lightly pressing with your finger - if the dent is quickly straightened, the ascent is still going on. If you straightened slowly - the rise is almost at its peak, you can bake. If not straightened out - urgently bake (and most likely the roof will fall).

This way you can track how much your starter is able to raise your dough in a particular recipe and how long it takes. And then you can correct it - if the dough has a poor rise limit, then either more leaven, or a little less flour, or a lighter flour (add wheat, for example), remove the seeds, remove the leaven more strongly - there are many correction options. If you need to adjust the rise time, adjust the temperature (higher - faster rise) or the amount of starter culture.

4. Workout.
The only thing I can say is that I have never made it on rye bread. Rye bread without wheat flour may not rise after kneading. And here's what you can do to make the sourdough's work easier - cut the top of the bread before baking.

5. Baking.
It's ideal to have a temperature meter that you can just stick into a loaf and see what's inside. There should be something around 90-95 degrees inside.
But in general, I baked a 1kg loaf for 70 minutes.

[Annette]

Annette, thank you very much for such a detailed answer. I am beginning to understand that baking bread is an extremely creative and intellectual process. There are so many parameters, the change of which affects the final result. I get real excitement.
In accordance with your recommendations, I slightly changed the recipe the other day I will try

Good afternoon, please tell me the recipe for bread without yeast and sugar. I tried to do it with mineral water, but it turns out solid.

[Leks2000]

Leks2000, without yeast - is it sourdough? Or without anything roaming at all?



By the way, there is such a bread. Tried it, quite tasty, but kneaded in a bowl and baked in the oven.
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=518137.0

And there are a lot of recipes on the sourdough site))

[Leks2000]

Leks2000, without yeast - is it sourdough? Or without anything roaming at all?



By the way, there is such a bread. Tried it, quite tasty, but kneaded in a bowl and baked in the oven.
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=518137.0

And there are a lot of recipes on the sourdough site))

Thank you.

I wanted without everything, but I understand that this is fantastic. And there is sourdough and our bread maker, otherwise I don’t understand how to deal with programs.

[Leks2000]

Leks2000, why should we struggle with programs? In our c / n there is a wonderful last program that can be customized as you like)) Choose the time of kneading, proofing, baking for a specific recipe and leaven, remember and already bake on them)

I'm so hot
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=519299.0
Or here's another recipe
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=384253.0

Friends, and no one accidentally met in the sale of blades for our C / P?
I lost one small (((And this is very sad. I can no longer bake two small tasty bread in small forms ((
And the most unpleasant thing, I can't find whether they exist in nature at all .. Or maybe you can choose a suitable one from some other model?

Still can someone tell me where to buy a mold without shovels for this bread machine, well, I saw somewhere that there is one.

[Whole Wheat Sourdough Rye Bread:]

Hello bakers. For the third month now I have been using the Polaris PBM 1501D bread maker. The purpose of the mess was to bake sourdough bread made from whole-grain rye flour. Thanks to this forum and the participants who helped with advice, my family has been eating delicious and healthy bread for three months now. I experimented a lot with recipes, including those made from whole wheat flour. From additives I use raisins, seeds and malt wort. And I bake wheat with raisins and rye with seeds at the same time on one program. It turns out great!
Below are the recipes and the program:

Whole Wheat Sourdough Rye Bread:

Dough:
Sourdough - 100 g (flour and water 50/50);
Flour - 60 g;
Water - 60 g. T = 40 degrees (I buy in bottles, because there is a filtration system at home, after which no living creatures multiply)
Dough:
Opara - 220 g.
Water - 130 g.
Flour - 160 g.

Whole wheat bread with rye sourdough:

Dough:
Rye sourdough - 100 g (flour and water 50/50);
Rye flour - 60 g;
Water - 60 g.
Dough:
Opara - 220 g.
Water - 112 g.
Wheat flour - 170 g.
I don't use oil. I tried it with him, I don't see any difference.

Program:

1. Preheating
2. Kneading 1 - 12 minutes
3. Exposure 1 - 12
4. Mix 2 - 12
5. Ascent 1 - 120 min
6. Wrinkle 1
7. Rise 2
8. Workout 2
9. Rise 3
10. Baking - 70 min
11. Keeping warm - 60
12.t lifting 1 - 30 min
12.t lifting 2 - 30 min
13.t lifting 3
14.t baking - 150 min
Total baking time: 3:45.

Photo of rye bread

Wheat bread photo

Summary

I'm happy with the bread maker. My favorite: rye with raisins and seeds. The whole family eat only our own homemade bread. Of the minuses: rye dough cannot be mixed, apparently it is simply not sharpened for it. I have to help with a spatula during kneading. You can add a percentage of wheat flour to mix better. If anyone has any questions, write in a personal. I will share my experience