Bread maker Polaris PBM 1501D (reviews and discussion)

[Natalia,]

Natalia, is it really a very pale top when choosing "dark crust"? Strange ... I only get a pale bread when choosing "medium crust". I bake almost all my bread on a "medium crust". Adding milk to the dough produces a good top.
It seems to me that each stove has "its own character", and this may be a feature of your specimen.
For comparison, try baking a proven recipe in French mode.

Natalya, for the sake of experiment, try to bake some kind of bread with milk and high sugar content. For example, baked goods. If this time the top does not turn red, then the problem is really in the stove. As a bakery technologist once explained to me, in such machines, the color of the top and crust as a whole depends on the amount of sugar in the dough. But there is a fine line, from an excess of sugar, the dough can ferment, and, as a result, the top will fall off. It can also depend on the sugar itself. If the sugar is fine bleached, it contains a little more sugars for the same volume, since in most cases, sugar is measured in recipes with spoons, not grams. A difference of even 1 gram can negatively affect the overall result.

in similar cars the color of the top and crust

Depends not on this, but on the quality of manufacture of CP, its thermal insulation, the presence or absence of a window.
Sugar gives a rosy color to the entire product, in this case the conversation is about the white top.

Thank you all for responding!

It seems to me that each stove has "its own character"

I hope this is a snag, since you succeed, then I will definitely make friends with this stove. Let's try I will unsubscribe about the results.

[Tasha1111]

Tasha1111, Is that the top?



This is normal. Only the oven bakes darker and the DeLonghi EOB 2071 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143917.0

[Tasha1111]

Tasha1111, Is that the top?



This is normal. Only the oven bakes darker and the DeLonghi EOB 2071 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143917.0

Approximately as in the left photo. But why is it embarrassing ... The recipe was "Ripped Baton" (from Kitaeva's book). It was with butter and in Panasonic it turned out well, with a very ruddy, shiny top ... Maybe I shouldn’t panic and just need to get used to the stove?

[Tasha1111]

Tasha1111, Cover the window with foil and a towel, the result will be better.
Bake recipes from the forum!

Yes, I baked buns. Here's a cake turned out. recipe from the forum.

I cut it warm I could not resist!

[Natasha,]

Approximately as in the left photo. But why is it embarrassing ... The recipe was "Ripped Baton" (from Kitaeva's book). It is with butter and in Panasonic it turned out well with a very ruddy, shiny top ..

Natasha, there is no viewing window in Panasonic, it plays a role.
When I want more blush, I close the window with a silicone pot holder. Helps.

Maybe I'm in vain panic and just need to get used to the stove?

There is such a moment: we become attached to our favorite devices and then to new ones, bought forcibly for replacement, we treat with preference, a little biased. We constantly compare and criticize. We gradually get used to it ...
Natasha, that's how it is with me. Polaris' "tests" in the topic were partially related to this. Now I am happy with the new C / P. I got used to it. Kenwood no longer seems so versatile and convenient.

[Mode No. 10. Paste.]

Mode No. 10. Paste.

I made dough for dumplings with mushrooms and potatoes. It turned out very tasty and tender. I took the recipe from a book dedicated to dumplings and dumplings.

Dough for dumplings and dumplings.

Millet flour. - 2 stacks (250 ml each)
Cold water - 2/3 stack.
Egg - 1 pc.
Salt - 0.5 tsp.
Grows. oil - 1 tbsp. l.

The stove kneads very well with 2 paddles. But! If there is a little flour, then it seems to me better to put a small bucket, then there will be no need to help when kneading with a silicone spatula. Otherwise, only one scapula works. This can be seen in the photo.


Here is the dough right after the end of the kneading:


Gave it to stand with a closed x / n for about 30 minutes. Then she took it out and started modeling.

Good time ladies, I decided in my old age to go to buloshniki :-), I wanted homemade bread. Well, I studied the x / p market, performance characteristics of devices, design and realized that "the fish of my dreams" © is the device discussed here.
I read the branch and was afraid of something a little ... You really do not leave the beginner with advice.
Maybe I missed something, but it seemed to me that you were baking everything on the spot, but did you use the delayed launch?

[Buloshnik,]

Buloshnik, Hello.
You know, any device requires lapping, learning the basics, etc. The bread maker is no exception. For beginners, in my opinion, it is better for the first time to bake bread under supervision in order to fill their hand. And then a well-proven recipe can be baked with a delay.
I bake bread "on the spot" only because I spend a lot of time at home, and I also often experiment.
Do not doubt! Buy the stove you like and get creative.

Thank you, if the topic does not go away before NG, then I will report and hope to show off the first products.

And another question, who ever cooked dumplings with this miracle?

Look up a couple of posts testing the "Pasta" mode. On this program, the dough for dumplings is kneaded. I just wanted dumplings, change the filling - and there will be dumplings.

Yes, I have already corrected myself as something yawned. And I first encountered a bread maker during an emergency on a submarine, the device is one-to-one only for 10 buckets, that is, already 30 years ago these devices were, although there was only one program :-)

How interesting! I did not know that there are such aggregates.

If you don't get punished for offtopic, I'll tell you

I'm afraid they'll be punished.
Or maybe in one of these topics?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=411.0
Is there just a link here?

to give the program to the home program every time?

[Zulfiya,]

Zulfiya, optional: the installed program is saved.

Thank you!

[Zulfiya]

Zulfiya, not at all.

I had another experiment.

PREPARING BREAD FROM READY MIXTURE.

I have never tried to bake bread from store mixes. And then I bought several different types for the interest. I tried one. Like this:

"Fragrant bread with herbs" (wheat-rye bread).

I decided to bake in one of the small buckets. Weighed the package. I had 488 g on my scale (do they get enough sleep?)
Took half of the mixture. It's 244 g
Added:
1 tsp dry yeast,
1/2 tbsp. l. sunflower oil,
140 g of water (when mixing, I added another 1 tsp.).

I put program # 1. Weight 750 g, crust-medium.

The gingerbread man was very cute. And already when kneading, aromas of delicious additives emanated from it (dill, coriander, fennel and caraway were declared).


Here is the bread after the end of the program.



Alas, there is no cut.

I liked the taste. Indeed, fragrant bread.

Conclusion: and the bread maker successfully copes with ready-made mixtures.

very appetizing

Hey everyone! I want to show off my experiment in baking a loaf. Quite unexpectedly, a recipe for a delicious loaf was invented. And most importantly, on the 7th program Fast baking.
Moreover, the cut on the loaf from above appears itself (see photo). Proven repeatedly. Of course, the appearance may not be for an exhibition, but be sure to appreciate the taste.
The composition is as follows:
Water - 240 ml,
Sunflower oil (mustard) - 1.5 tbsp. l.
Flour - ~ 455-460 gr. (do not sift !!!!!)
Sugar - 1.5 tbsp. l.
Salt - 1.5 tsp.
Yeast - Pakmaya - 1.5 tsp, Saf-Moment - 1 tsp (they are more active).
We lay the ingredients as listed.
We press 7 programs and wait.
Here's what happens:

[Matvey]

Matvey, what a pretty loaf of bread you got. We must try to do this.I made a loaf on the "Basic" or "French" program, but I have not experienced the fast one yet.
Thanks for the recipe!

[Shelena,]

Shelena, definitely try it! This recipe came out completely unexpected. The most important thing in the process is not to be intimidated by an ugly kolobok and other surprises. Before that, I tried many loaf recipes from here, but all of them were quite laborious and nevertheless I could not get the desired result. This loaf is very similar on the crumb to the "Cut" from the store, but naturally tastier and a little sweeter. After this recipe, my homemade ones categorically refused store-bought bars, especially since the total cooking time is only 1 hour and 20 minutes. So try it! And I'm looking forward to your feedback.

[Davud_SS]

Davud_SSThere is a simple recipe on the forum https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1016.0 your bread is clearly not enough liquid, therefore it cracks.

[sazalexter]

sazalexter, the fact is that there really is not enough liquid, but this is precisely what makes the crumb of the bar especially tender and not so porous. I worked out the recipe that you indicated, first of all, several times, but due to the proving time, it turned out with rather large pores in the crumb, which did not quite resemble a loaf, but rather something in between a loaf and bread. And the color of the crumb was not snow-white. And this recipe, by the way, was also taken here, but unfortunately, I can't find it from which branch. I changed the amount of sugar there and added about 30-40 grams of flour. He also took wholemeal flour in order to reduce the amount of oxygen in the dough and thereby get a crumb with small pores. So try it!

[Matvey,]

Matvey, thanks, I will definitely try this loaf. It’s interesting.

And then I bought several different types for the interest. I tried one. Like this

I've also tried this, the same in a small bucket. I was not so rosy. Shelena, what's the crust?
I am not a very experienced baker, so I will ask again: why does the bread get denser and heavier in this oven than according to the same recipe in Panasonic? Yes, and you can feel the difference in taste ... What am I doing wrong, or more precisely, what needs to be changed for this stove so that the roof does not fall off during the baking process (from which it falls off, I read everything). I have 2 stoves (I bought this one because of the small buckets) and my roof has never fallen before. I made one recipe in 2 ovens for comparison. I will not say that it is permanent. M. would it depend on the fact that the main mode (while I will have it in mind) is different? I just want to get very good. good advice (especially from Shelena).
Just don't think that I'm a troll, I just want to enjoy EVERY bread, and not every other time.
Wrote messy, I hope it's clear

[Natalia,]

I've also tried this, the same in a small bucket. I was not so rosy. Shelena, what's the crust?

Natalia, the crust of this bread turned out to be very ruddy, crispy.
You write that the roof is falling. Is it on Basic mode? I had this with the first bread.
Perhaps the roof is dropping due to the large amount of yeast, Polaris clearly needs a little less of it.
I have an assumption (for my specific instance!) That the temperature on the "Main" program is slightly higher than the required one. Therefore, it is possible that bread grows faster, stops and then falls off. But this does not always happen. Somehow I'll try to measure the temperature at different stages of this mode - then I can say more precisely.
Natalia, I can't say that bread in Polaris is worse or denser than, for example, in Kenwood (I can't compare with Panasonic - because I didn't have this X / P, I tried only bread from friends from this device). I bake according to the same recipes. And the result is pleasing.
Try observing the bun, adjusting the flour / liquid. Then the density will also change. Bake the failed bread on the Basic setting with the French or Milk program. Find the best program for the desired result. You can also program some very favorite recipe.

Perhaps the roof is dropping due to the large amount of yeast, Polaris clearly needs a little less of it.

Thank you, Elena! I, too, so understood that less. But how much to subtract? Percentage or different for different breads? I reduced it purely intuitively, somewhere by 0.2-0.3 tsp - it turned out better, but suddenly there was not enough yeast to rise.
Elena, I have a favorite recipe for a long loaf with bran (there are a lot of them). So in Polaris it turns out, as it were, more, well, densely damp or something. Maybe it's not an exact conversion for a small bucket ... But I don't leave the bun unattended. We must try another program!

[Natalia,]

Natalia, I almost always bake with fresh yeast. Please see the recipes in this thread, there is a quantity of yeast for small. buckets. Find a recipe close to yours. And don't worry about lifting - a smaller amount is enough. Here's our talk with Torrec about yeast:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=334291.0
(He ended up putting less yeast in bread as well.)
For a bran loaf, I would choose the "French" mode. It should be crispy.

If it helps, here are my observations on yeast:
1. In 80% of cases, the roof falls off on French yeast, for example, Saf-Moment. One technologist friend from the bread industry said that this yeast is only suitable for dough and baking. They are very active. In bread you need much less of them.
2. The best bread was obtained with pressed and Turkish instant bread.
3. Also, sometimes I add sugar and salt to water, not flour. In this case, too, there is no drooping top effect.

The peculiarity of this C / P is a good rise of bread with a small amount of yeast.

Elena, I read the topic, but apparently I missed this moment ... The fact that a lot of Dogs I understood myself. Only now I'm afraid to switch to fresh ones. I read that you need to do the dough with them or can you do the same without it? And how to count dry to fresh (or vice versa)?

Also, sometimes, I put sugar and salt in water, and not on flour. In this case, too, there is no drooping top effect.

Thank you, I will also take note. By the way, the truth, at Panasonic, they first put yeast and flour, and on top of water and other ingredients, and now, well, the roof never fell, even on the very first breads. And who else can reveal the secret: why dry-liquid ingredients are laid differently in different models of stoves?

And who else can reveal the secret: why dry-liquid ingredients are laid differently in different models of stoves?

Manufacturers are afraid to violate the patent solutions incorporated in HP Panasonic, although this is just not protected by a patent. But as they say it is better to "interrupt"

[Matvey,]

3. Also, sometimes I add sugar and salt to water, not flour. In this case, too, there is no drooping top effect.

Matvey, and I always put sugar in liquid, and salt on flour (salt is not friendly with yeast). I suspect that different bookmarks have no effect on the roof of the bread.

Only now I'm afraid to switch to fresh ones. I read that you need to do the dough with them or can you do the same without it? And how to count dry to fresh (or vice versa)

Natalia, working with fresh yeast is a snap. Measure (I am calculating as follows: 1 tsp dry = 6g fresh, for Polaris 5.5 g is possible), rub with liquid (50 ml), add sugar (the norm according to the recipe) and put 2-3 tbsp. l. flour (from the norm). Stir and let stand until the "cap" appears and the mass grows. This takes 15-20 minutes and is called yeast activation.

By the way, the truth, at Panasonic, they first put yeast and flour, and on top of water and other ingredients, and now, well, the roof never fell, even on the very first breads.

You can put the ingredients in the way you used to do in Panasonic. The main thing is that during a delayed start, the yeast does not come into contact with the liquid. If you bake right now, then the order of the bookmark does not matter.
Take a look at this topic:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1624.0
It is just devoted to the laying of ingredients for bread.

I read that you need to do the dough with them or can you do the same without it?

and it is quite possible to do without dough

Good day! I want to share! Yesterday (for the umpteenth time) I conjured according to the recipe "Darnitsky for my husband". Since the roof was always collapsed, it reduced the yeast by a third. We do not have any extra-r and panifarins in stores, without them (well, I added something of my own). Here's what happened:



The bread is very good. tasty (but not idial). I'm almost happy because before him there was this:



I am waiting for your opinion on what needs to be corrected.

[Natasha,]

Natasha, I, to be honest, would not change anything. If you liked the taste, then the appearance is secondary. In my opinion, your bread looks like highly worthy, at home.
With panifarins and so on. improvers usually turn out to be more magnificent and more beautiful, but! Is it useful ?! For me personally, the most important thing in home baking is taste and benefit. Such is the private opinion.

[No. 3 Whole grain fast.]

She presented a recipe for her favorite rye-wheat bread. I bake it on the program No. 3 Whole grain fast.
Give it a try, I hope you enjoy it.

Rye-wheat bread with kefir with the addition of malt and whole grain flour (Polaris PBM 1501 D)

Quite unexpectedly, a recipe for a delicious loaf was invented. And most importantly, on the 7th program Fast baking.

And I got a raw, dull, hard, badly baked kolobashka. I had to give to the birds

She presented a recipe for her favorite rye-wheat bread.

I'll try it today! Looks very appetizing.

Well, I tried it. Thanks to Elena for the delicious bread and for the new (for me) baking mode, it can be seen that I didn't read something carefully in the instructions True, my roof still sagged (a little more than in the photo of the author of the recipe).

[Natalia,]

Natalia, You understand that the roof is a capricious lady. :) Due to any inaccuracy, it may sag.
Tell me, did you like the taste of the bread?
When I need a small loaf, I bake bread in small buckets. I combine it with wheat bread according to this recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4459.0
(I divide the proportions by 2)
I use the same mode "No. 3 Fast." It is convenient to get both rye and wheat bread faster than usual.

[Shelena]

Shelena, I liked it very much, and thank you all for the advice (I will try in 2 buckets). And about the roof: I saw that it rose faster with me than in your photo. Can I reduce the yeast?

[Natalia,]

Natalia, try to reduce the amount of yeast by 1-2 g Still, a lot depends on their activity and amount: both the growth of bread and the beauty of the roof. You can practice on a small loaf.
I am very pleased that you liked the taste of this bread. Thank you for sharing your opinion.
I recently discovered whole-ground rye flour for myself. And, it seems to me, it is she who gives a special, unique taste to this bread.

I've been thinking about a bread maker for a long time ... tell the owners you are happy with the lid, they still write about its flimsy ... and this bread maker is suitable for those who do not know how to bake and make dough at all

Judging by how sadly I got bread 2 times, not a single bread machine is suitable for a beginner) I will have to learn how to bake bread ...

[Victoria,]

Victoria, what Did not work out? What recipe did you use, what parameters did you set? Did you use a scale? Write in more detail. Almost any recipe will turn out with dignity if you follow the bun during kneading.

I have been thinking about a bread maker for a long time ... tell the owners you are happy with the lid, they still write about its flimsy ...

To be honest, this is the first time I hear about the flimsy lid. Everything works fine. I am very pleased with my stove.

and this bread maker is suitable for those who do not know how to bake and make dough at all

In this topic, people who first started baking bread wrote about their successes. Review Temka and draw your own conclusions. And you still have to learn the basic laws of dough if you want to master baking.

Almost any recipe will turn out with dignity if you follow the bun during kneading.

You have a lot of experience in this and you can already by appearance determine what kind of bread will turn out, but I look at this bun and see a fig ... and it was also scary to touch it for the first time, suddenly the bread does not rise as it should. The recipe was taken from the standard booklet for the bread machine. There are no scales, I think I could still screw it up, since they were measuring not with the glass that comes with the kit, but with the "left" one and then I had not yet read the rules of baking, a bun, etc. And how to pour flour without scales. In general, while I do not have the opportunity to try again, as I have already been told that my "miracle" machine is not needed by anyone and it would be better to buy a juicer ... ((Well, nothing, I'm still rehabilitating myself in the eyes of my family.
________
The first time I baked white bread. On the program "French". The dough rose to the top of the bucket and the roof fell off during the baking. Inside, when it cooled down, it was completely edible and baked. But they cut it up early anyway. I should have waited longer. And yet, I put less salt, since according to the recipe, it was suggested to lay down 1.5 hours for 450-480 g. l. salt. I'm thinking, is it somehow connected or not? I also sin on yeast. I had a saf moment, not old ones. But maybe you should have put less?
French bread recipe:
Ingredients for 900g:
Water -280ml
Sugar - 1 tbsp. l.
Salt-1.5h. l.
Olive oil-2 tbsp. l.
Wheat flour-480g
Dry yeast-1. h. l.

I will clarify that my bread maker is different, but also Polaris, the programs should be similar in principle of operation.

Oh yes, I don't know how much it affects or not, but I laid out the ingredients in the order indicated in the recipe, and Admin recommends pouring sugar, salt and yeast in different corners on top of the flour.