Bread maker Polaris PBM 1501D (reviews and discussion)

[Victoria,]

Victoria, Don't be offended by your family. They expected everything to work out right away! But for a good result, you need either a scale or a lot of experience. Not yet. But it will be! Required.
Start simple - buy a scale. (I have Ashanov's for 300 rubles, but they are very convenient and accurate.) As far as I understand, you have already read about the kolobok. Theoretically grounded. So we should try to bake the bread one more time. Take either the same recipe (it's not bad, you can leave the same amount of salt), or any of our Temka. And don't forget to be positive. Good luck !!!

[Sannyshka]

Happy New Year and upcoming Christmas, dear forum users !!!!
Sannyshka, I was probably lucky! My mother-in-law has lost interest in the bread maker given to her for her birthday after 2 failed breads.
The stove moved to me after 2 years of standing in the pantry (it was Panasonic). I was also lucky that the second time (the first time there was old yeast) I got all the bread that I had planned in it, and Anna Kitaeva's book helped me in this. So not everyone who is not experienced is unlucky, I was lucky, but a friend also sent the stove to the pantry (due to the roof falling). In general, I was so carried away by this process that the phrase I threw down: "I would still buy the stove" my husband said: "Well, buy it." The process of searching for a new stove brought me to this forum and thanks to Elena the choice was made. I opened the box with a new stove.
Sannyshka, and here surprises awaited me. It turned out that stoves from different manufacturers behave differently, I had to go through the educational program on koloboks and other tricks on this forum again and make it all a reference book (there is no experience). As a result, I became friends with Polaris PBM 1501D, and I get every bread. So I think that, as in any business, there should be interest and desire!Sannyshka, good luck, don't put the stove in the closet.

Good afternoon forum users! I am a completely new person in baking bread. Therefore, many thanks to Shelena and people like her for detailed reports on her experiments. And then some will write: "Hurray! It turned out!" And even a photo will be posted. And how they baked, according to what recipe, in what mode, what subtleties they did not write.

I baked two breads - white from page 9 and Panetton from page 31. The first one seemed to me not at all salty, but still tasty. I liked the second one too, but there were problems with him. The additives included candied fruit and a little vanilla sugar and cinnamon. She poured everything into the bread-maker and put milk bread on the regime. And silence. Turned off - turned on - silence. Turned off - turned on 1 mode - buzzed. She quickly turned off and turned on the milk bread at 11, and only then did she read that everything was as it should be. My adventures did not end there. I did not understand the phrase in the recipe: "Add candied fruits after the beep - 20 minutes after starting work." The beep was not in 20 minutes, or the start of work to start counting from another place. During kneading, part of the flour did not get to kneading and I opened and straightened it with a spatula (how often can I open the HP and how can this affect the work and how should the blades be set in relation to each other so that kneading is more effective?) Then it seemed to me, that the dough is steep and I added some warm milk. Then things got worse. The process stopped 2:30 before the end of the work. Everything is on fire, but time is not ticking. It was like that for four hours, after that I could not stand it, turned off the baking mode and finished it all. It seems like it turned out delicious, but maybe it was necessary to put less yeast. All night I was tormented that my oven was defective (my equipment often turns out to be defective, just some kind of rock).In the morning, she poured water, filled up the corn grits (in general, which was not a pity) and once again put milk bread on the mode. Everything went smoothly. Now I am tormented by what I did wrong, that my process froze. Maybe the oven was "Offended" that I stopped the process several times or opened it often. But in the photo of the members of the forum, I see koloboks, which means they open the oven repeatedly. If anyone has options for my jambs - write, please.

And another question about the shoulder blades. I read above that they are different. But I don't see the difference. In the photo with a ruler, the left from one set, the right from the second. In other photos, two upper ones from one, lower ones from the other.

[Larissa,]

Larissa, welcome to our company of bakers!

Thank you for your kind words. I am always incredibly pleased that experiments are useful and understandable.
I will try to answer the questions you ask.

I did not understand the phrase in the recipe: "Add candied fruits after the beep - 20 minutes after starting work." The beep was not in 20 minutes, or the start of work to start counting from another place.

She glanced at the table, on the program "Italian bread" the beep sounds after 22 minutes. There was a version that you accidentally turned off the sound signal (about such a possibility is written in the instructions.)
With the programs "Whole Grain", "Rye" and "Milk Bread", the ingredients are heated first (5 or 30 minutes), and then the kneading begins. The time of the sound signal can be seen on the plate (last column).

During kneading, part of the flour did not get to kneading and I opened and straightened it with a spatula (how often can the HP be opened and how can this affect the work and how should the blades be set in relation to each other so that kneading is more effective?)

When mixing you can look as many times as you like. But with the growth of the dough, it is better not more than Razik (for example, grease the top and sprinkle with something 10-15 minutes before baking). If the recipe has been checked repeatedly, then most often all the flour is gradually mixed well by itself, for new, unprocessed ones, you can and should help with a silicone spatula.
It is better to put the shoulder blades facing in one direction, but this is not at all necessary. as they align themselves when starting work.

The process stopped 2:30 before the end of the work. Everything is on fire, but time is not ticking. It was like this for about four hours, after that I could not stand it, turned off the baking mode and baked everything.

Larissa, I once had this! Suddenly, the batch stopped, the countdown did not go. She was scared that the oven had broken. Disconnected. After a while, I turned on another mode, and everything went fine. Most likely it was just a glitch. At that time, my bulbs burned out one after another! I think there were problems with the mains voltage.

And another question about the shoulder blades. I read above that they are different. But I don't see the difference.

I'm afraid I will upset you. But, in my opinion, you were given 2 identical sets! They are for small buckets. For a large shoulder blade is longer.
It seems that I answered all your questions asked in this post. There will be new ones - be sure to ask. It's easier to figure it out together!
Happy bread!

thank you very much

Good afternoon, girls! Today I bought a polaris pbm 1501d bakery. I chose based on the price, besides, I bought three buckets and potholders. Having looked at the recipe book at home, I was somehow disappointed, it was too few of them, and they were not entirely clear. In addition, reviews about this HP are not very good enough. Some problems arise, I have to adapt, etc. I'm just afraid to start using it, suddenly I’ll be disappointed .... I used to have HP LG, it pleased me endlessly, especially on Easter (my cakes were the most delicious) .. so it was until the belt screwed up. In the new purchase, I was pleased with the presence of two small forms, so I think the Easter cakes will also turn out beautiful. But in the recipe book - there is no recipe !!!! Girls, has anyone tried to bake cakes in this HP? If yes, please tell me the recipe.

At home, having looked at the recipe book, I was somehow disappointed, it was too few of them, and they were not entirely clear

Bake according to any recipes from the forum. LG repair parts are available in almost all HP repair shops.

[Anel,]

Anel, Hello!
It seems to me that you can only judge about the stove by the baked bread.
Bake according to your favorite recipes, but keep in mind that for LG, the amount of yeast in the recipes is significantly overestimated (this was repeatedly written about in the topics, and I saw the recipe book with my own eyes). And do the rest as before.
Good luck!

I'm afraid I will upset you. But, in my opinion, you were given 2 identical sets! They are for small buckets. For a large shoulder blade is longer.

Thanks for the consultation. Through a confident struggle with the store (and experience already exists, as I wrote above, I had problems with the technique), the blades were changed.

[Larissa!]

Larissa! What good news! (Your identical shoulder blades never left my head ...) Very happy about you!!! Now at full combat kit, you can create delicious bread. We are looking forward to your experiments. Good luck!

Finally I bought this miracle Yudo device :-), for half a day the cat walked around and scratched in the back of his head like - "I want to and pricks ...". In the end I decided to start with ... dumplings. Closer to the evening I will unsubscribe what I did

Two .... no words ... to knead such a dough with my hands, I would have had to muzdatsya for about 2 hours and I'm not sure that I could achieve such a quality!
Technological progress is our everything!
And to the heap I also mixed the minced meat without getting my hands dirty

Baked the first loaf of bread, the so-called. French recipe # 2, but clearly according to the version modified by the respected Shelena (I take off my cap, bow low and shuffle my foot). Everything worked out well, the roof did not fall, you are just medium-dense. To taste - neutral, ideal for sandwiches (tested on liver pate, sausage and butter-cheese phenomena), good with borscht. KP did not interfere with the work. The only misunderstanding is the color of the crust, I got it exactly like Shelena BUT I put it on "dark", and hers on "medium". Maybe this is from what I did right away in a big bucket ...

[Buloshnik,]

Buloshnik, good evening! It's nice that your first experiences did not disappoint. The stove is good.
I really like, for example, the way she kneads the dough. Compared to Kenwood, I think it's better. Still, the 2 scoops do better with the dough.

The only misunderstanding is the color of the crust, I got it exactly like Shelena BUT I put it on "dark", and hers on "medium". Maybe this is from what I did right away in a big bucket ...

I read that experiment carefully, for the French I exhibited, like you, a dark crust. Colour any French will be pale. Place on a "dark crust", you can cover the viewing window with a silicone tack.
Good bread for you. Share your impressions - you do it so positively!

I will definitely share it, tomorrow I am going to swing at our everything, that is, rye bread.
Yes, and now there will be a lot of impressions from me because I suffer, like any techie, a terrible disease - LOVE, and then a new tech got into the playful paws. device....
Until I explore all the functionality I will not calm down

You and I are very similar in this (I suffer from the same "terrible" disease).

The only trouble is that the photographer is from me as from ... hmm ... some substance ammunition So I will explain more in words
And here's another, Lena, you (what about you?) Write me a simpler rye recipe pliz

It's not scary. And we will understand in words.

With rye, I decided to wait until this painfully tricky product. But the little hands are itching, so I'll make envelope pies like me, alaverdi to my beloved spouse, so to speak. No sooner said than done, ran on the topic, found the dough
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=334000.0
Mixed, rose, pulled out. The dough is good, as far as he can judge by such a "teapot" as me, elastic, dense, skates well.I took a bucket with apricot filling, rolled the dough, chopped it into squares (10x10 cm), stuck on envelopes and laid it on parchment paper, abundantly greased with oil (vegetable), sent it to 180 ° C for half an hour. I got it out and got it baked on business ...
When I returned, I was waiting for an ambush, my envelopes became "plywood" - I can't describe the consistency of the oven in another way, there are no other comparisons .... In general, "byada-byada chagrin" ©
WHAT DID I DO WRONG?!!

[Buloshnik,]

When I returned I was waiting for an ambush, my envelopes became "plywood" - I can't describe the consistency of the oven in another way, there are no other comparisons .... In general, "byada-byada chagrin" ©
WHAT DID I DO WRONG?!!

Buloshnik, I do not really understand the "plywood" dough. That is, solid?
Perhaps you overexposed the pies in the oven. 17-20 minutes at 180 degrees., As a rule, is enough.
There is also such a trick: after baking, grease the pies with some water (using a brush) and cover with a towel. Then they become soft. Or just covering with a wet towel helps too.
Try to hold the pies in a tightly tied bag - they should become softer.
But the first time you can afford small flaws, this is an experiment. It is worth choosing a different dough and improving the result.
Good luck!

Well, how to explain that something like a cookie, but it’s quite safe to put up with a laugh, of course, then dragged half off to him. The wife said about the same as you - "You need to cover with a rag, goof!" ©

* JOKINGLY * Once you ate it, it means it's not so scary! But there will be something to remember.
Was the yeast tested?

* JOKINGLY * Once eaten, it means it's not so scary! But there will be something to remember.
Was the yeast tested?

Yes, Neptune knows them, "Saf-Moment" seems to have turned out bread on them ...

Well, since the yeast is proven, then it is not about them.

Not in them, but in the crooked hands of the cook. The wife "finished off" the rest of the dough, there were five pies left, at the same time they took apart my jambs
1. Kept in the oven for a long time
2. Smeared with an egg sparingly
3. Didn't cover with a damp towel
Well, as they say henceforth, science, since pies are not for you the power plant of a nuclear-powered ship, you need to think about pies

[Buloshnik]

Hello, dear forum users!
So I got my first bread maker, the choice fell on Polaris.
I immediately settled in this topic, I read, I study, I have no experience in working with equipment, and I bought a multicooker only 3 months ago. So I decided to meet and thank all the participants for sharing their experience, many thanks to Elena - without you it was very difficult for me to get used to X / B.
I don't like bread yet, in the oven and even in a slow cooker it turned out more beautifully for me.
but Lenin's recipe for dumplings turned out to be excellent. Yesterday I started a yeast dough - gorgeous, the pie was a success.
Buloshnik, try this recipe, maybe you will like it better https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135974.0
Shelena, tell me, please, after baking bread, is it necessary to leave it for 60 minutes. on heating or can you get the bread right away? Can I get an unfinished version? It’s probably not for nothing that the “end” of the program was written after these 60 minutes. What do they give? I don’t like the top crust: the first couple of times it fell over to me - I studied the topic about the "kolobok", I control it, now it does not fall off, but the color is still white (I tried to put 750 g of the roll on the "1250g" mode and the crust color "dark") ... Maybe I haven't picked up my bread recipe yet, I continue to experiment.
I wish you all good luck and delicious and beautiful bread!

[Nataliy14]

Nataliy14, So I am still puzzled by this: girl_sad: The crust in this bread maker on top turns out to be light for me. If you put dark, then only on the sides it turns out dark! I think it's the window and this weird dispenser. But that's my opinion.

The attack on wheat-rye bread ended in victory!

It was made according to a regular recipe (with the exception of caraway seeds), the only incomprehensibility is why in one bucket the roof of a loaf is close to ideal, and in the second it is not very.Not that I was so striving for visual beauty, taste parameters are more important but interesting
Natali14, You offer "manual" dough, but I took HP for mechanization and automation of the process

[Buloshnik]

Buloshnik, you have a beautiful bread! Congratulations!
and I advised you not to make the dough "manual", you didn’t look carefully (it just mentions that you can cook with handles)
I cooked it in C / B on the "dough" program, like number 10 with us, I don't remember exactly
Tasha1111, oh, for sure, the dispenser is strange, so much noise from it ... maybe try to close the window ?! read about it somewhere

[Nataliy14]

Nataliy14, here you take a photo of bread and in the photo it is beautiful (just like Buloshnik's), but in fact it is pale and you want to be ruddy. I cover the window almost always - there is an effect, but it depends on the recipe. I don't use a dispenser, the raisins got stuck a couple of times (I put the additives directly into the bucket at the signal). Now, over time, I strained, later I will lay out my resulting bread from small buckets (to compare the ruddy of the crust). My baking turned out to be rosy, somewhere in the subject there is a photo.

Natalya, in my photo there is rye bread, that is, "ruddy" by definition, and the white one also came out pale, but this did not affect the speed
I have a question, can leavened wort (in cans) be used for rye bread and if so how?

I used until I bought the malt, 1-2 tablespoons, but it is necessary to maintain the balance of the liquid and keep an eye on the bun. Sometimes 1 tbsp. l. did not affect the bun in any way.

[Shelena]

Shelena, tell me, please, after baking bread, is it necessary to leave it for 60 minutes. on heating or can you get the bread right away? Can I get an unfinished version? It’s probably not for nothing that the “end” of the program was written after these 60 minutes. What do they give? I don’t like the top crust: the first couple of times it fell over to me - I studied the topic about the "kolobok", I control it, now it does not fall off, but the color is still white (I tried to put 750 g of the roll on the "1250g" mode and the crust color "dark") ... Maybe I haven't picked up my bread recipe yet, I continue to experiment.

Natalia, Hello! Welcome to our Temka!
Thank you for your trust. It's nice that my experience is useful to you.
I will try to answer your questions.
I keep the bread after baking in C / P no more 5-7 minutes !!! Otherwise, it damp, and I don't like it at all.
The color of the top crust VERY depends on the composition of the dough. If the recipe contains milk and a lot of baking, it will be dark, on the water - only light. I bake more lean bread in a bucket, which I put closer to the back wall, then it turns out a little darker. For the same purpose, during baking, I put a silicone oven mitt on top. But, to be honest, in my unit the color of the crust is not too pale, so I don't worry about this.

[Buloshnik,]

The attack on wheat-rye bread ended in victory!

Buloshnik, Your breads turned out to be beautiful, but for the first experiment with wheat-rye they were just excellent!

... the only misunderstanding is why in one bucket the roof of the loaf is close to ideal, and in the second it is not very.

The recipes are different, the koloboks are different and the results, respectively, are also different.

I have a question, can leavened wort (in cans) be used for rye bread and if so how?

Here are some recipes for kvass wort bread:
1)https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=375859.0
2)https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179781.0

And you can read about leavened wort here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72302.0

Elena, the recipe was just one scattered in two buckets.
Although what a difference in figs if the bread has already been grinded, all the more the younger prefers the little blackie, then the middle one decided to visit his ancestors ... With quiet horror, I think what will happen when the elders from Pskov roll

What you ate is great! (We also love rye bread more.)
But I am very interested in how

... the recipe was just one sprinkled in two buckets.

Well, how, in the manual, the rye recipe is written for a kilogram and a large bucket, but I wanted to check the work of the small ones, I divided the ingredients in half and put them into two containers, like this

Now it is clear. Then it is strange that the loaves are different in appearance.
Did you measure flour and liquid on scales or in cups? Maybe they took a little more / less somewhere?

"We are poor people and because of our poverty we do not have our own small scope, but we have so focused our eyes."
While glasses and a Large Measuring Mug, but I will get scales

[Shelena]

"We are poor people and because of our poverty we do not have our own small scope, but we have so focused our eyes."

I think this is the reason for the different loaves "by eye".
Shelena, that's thanks for the recipes (our too lazy to look for). I just replaced dry rye malt in recipes 1 st. l. malt 1.5-2 tbsp. l. wort concentrate. I didn't see any difference in bread.

[Natalia]

Natalia, you are welcome! I know that there are many more recipes with kvass wort on the forum, I only found a couple of links. You can search through the search engine by typing the cherished words "leavened wort".

Buloshnik, once measured without scales, it is absolutely normal that the bread is different. Better to use a "small scope". More reliable.

The color of the top crust VERY depends on the composition of the dough. If the recipe contains milk and a lot of baking, it will be dark, on the water - only light. I bake more lean bread in a bucket, which I put closer to the back wall, then it turns out a little darker. For the same purpose, during baking, I put a silicone oven mitt on top.

Elena, thanks for the answer! I somehow did not think about the composition of the test, I will take into account!
Natasha, Lena, do you always use yeast or sourdough?
I am actively studying the subject of sourdough, I want to switch to sourdough for ideological reasons, but so far I cannot decide which one to start with ?!

Nooo, I haven't grown to leaven yet. Therefore, I will listen with pleasure to the senior bakers.

[Natalia]

Natasha, Lena, do you always use yeast or sourdough?
I am actively studying the subject of sourdough, I want to switch to sourdough for ideological reasons, but so far I cannot decide which one to start with ?!

Natalia, I grew rye sourdough last year. Here is her theme:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=42973.0
A very simple process, it turned out right away. I baked rye bread in a slow cooker and in an airfryer (I was lazy in the oven). It was very tasty. I recommend it. Moreover, the girls have now learned how to convert rye to wheat. This means that leaven has become even more universal.
In our x / n you can easily set the program for a specific sourdough bread recipe. You just need to track the whole process a couple of times - then it will be clear how much time to lay on the rise.
By the way, I bought this stove with an eye to sourdough bread, but I haven’t got ready yet.

Oh girls, I am reading you and I am amazed and understand how BREAD is a complex, responsible and creative business. It's not even business - ART! I wondered here, but what was it like for my grandmother who, of all the "technologies", only had a stove ... Yeah ... you are great!
Well, okay, it's all lyrics, now about bread - white cake according to the manual in the main mode
The only thing that added the amount of salt-sugar by 50%. The roof partially collapsed (or did not rise), and figs with it, the bread is very tasty

[Buloshnik,]

I wondered here, but what was it like for my grandmother who, of all the "technologies", only had a stove ... Yeah, yeah ...

My grandmother had a 12-liter saucepan for dough and a small oven in a two-burner stove. And what pies, buns and cheesecakes were !!!
Buloshnik, Of course, the test has many secrets. But you already get delicious! And this is the main point. Beauty comes with experience.

Natalia, I grew rye sourdough last year. Here is her theme:
https://Mcooker-enn.tomathouse.com/in...42973.0
A very simple process, it turned out right away.

Lena, thanks! I want absolutely no yeast, I decided to put this one https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=41.0
and then I'll try lactic acid Romina
I plan to bake sieve bread on the weekend
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3486.0

[Natalia,]

Natalia, good sourdough and delicious bread from it! It will be interesting to know the result of your work.

And who ever made shortbread dough? I love, you know, cookies

[Shelena]

Shelena, Helen, thank you! I put the leaven today, God will let it grow. I bought a thermometer, I monitor the temperature in the corner where my beauty now lives - I need 27 degrees, I have 29!

And who ever made shortbread dough?

I am not an assistant in this - I do not like either shortbread or choux pastry, I like biscuits