Bread maker Polaris PBM 1501D (reviews and discussion)

Well, it almost turned out to be a small dip in the middle, of course there is, but I think it tastes good (on the axes of the agitators there is a day left to try)
Lena the great GURU

[Buloshnik]

Buloshnik, beautiful bread!

While it cooled down, it sagged a little more, the cool loaf turned out to be reminiscent ... hmmm ... not with the ladies

[Buloshnik,]

Buloshnik, Congratulations on your lucky bread! : flowers: It turned out beautiful!

Well, the turn came to my praises
I used Shelena's recipe for fermented baked milk, but changed

To make bread with kefir in a bread maker, we need:
550 g wheat flour;
300 g of kefir;
20 g butter - replaced with margarine;
1 egg;
1.5 tbsp. l. vegetable oil;
1 tbsp. l. Sahara;
1.5 tsp. salt;
1.5 tsp. dry yeast.
During the batch, she burned that it would not be sweet and added
+1 tbsp. l +1 tbsp. l sugar = 3.5 tbsp. l sugar
then I decided that the bun was too thick and added water
+3 st. l. water
But maybe she overdid it with water.


The bread rose with such force that I was afraid that I would run away, but as soon as the baking heating turned on the donkey.




1 mode main 1 kg dark crust (but it seems to me that medium is better)

The bread turned out wonderful, everyone is delighted

And one more bread. Rye-wheat, but without a photo (I was going on a business trip and the camera was hidden in a bag) It turned out like in a store, but tastier. Only I have the feeling that the bread from the bread machine becomes tastier the next day.

Rye-wheat bread with kefir

(By weight 1000 g):

Water - 210 ml
Kefir - 200 ml
Wheat flour 1 grade - 200 g
Peeled rye flour - 300 g
Sugar - 1 tsp
Fine salt - 1.5 tsp.
Dry yeast - 1.5 tsp.
Vegetable oil - 2 tbsp. l.

Mode 6 - rye bread, 1000 g, medium crust

And another question, is it necessary to sow rye flour? I have a mug for sifting, so it constantly clogged up and then there were large particles, but probably not useful?

Our regiment of "crumpled hats" has been added to our squadron. Congratulations on good Bread. And you need to sow, I pass all the flour through a strainer

[Larissa,]

Larissa, what a huge fluffy you got !!!
The gingerbread man was a little thin, so the roof sagged a little. But it didn't affect the taste in any way ?!
Thanks for your experience!
I any I sift the flour. : girl-yes: If you come across particles after grinding, pour it back into the bucket.

[Shelena]

Shelena, Helen, I tried the second bread today with wheat sourdough, now
look, please, maybe there will be some notes-tips ??? I'm going by trial and error, I really need to master sourdough bread!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=177413.40

[Natasha,]

Natasha, looked. I really liked the look (I don't know the taste). It turned out VERY good for a beginner starter!
I think that experienced girls will express their opinion on this matter. In the meantime, you can safely continue experiments with leaven !!! Good luck!
My potato sourdough costs 3 days. Scary !!! Most likely I will not dare to bake on it and throw it out in a day. The rye was beautiful!

Lenochka, thanks !!!! delicious bread, I sit and nip, my husband is just sniffing - he is waiting for breakfast (it’s already 8 pm, he’s for a healthy diet, he lost 18 kg on his own without much effort in a year, giving up some products.well, I’m with him - we do not eat sausages, we try less sweet, fried-fatty foods, switched to 3 meals a day without snacks, after 6 pm we do not eat (I sometimes misbehave, like today), used to restrict flour before, until they were ripe for their bread and sourdough )

... The rye was beautiful!

yeah, Len, out of all my 3, I like rye more and it smells delicious, and increases in volume after feeding by 3-4 times! lovely! fermented milk - I don't understand at all: it still smells like vinegar (maybe it should be so ?!), and wheat, again, is not as active as rye sourdough.

[Natasha,]

Natasha, what are you and your husband good fellows !!!!! Together, it is easier and more fun to adhere to the correct lifestyle! It is a tremendous rarity when a man CAM is the initiator of a healthy lifestyle !!!
I have always fought overweight alone ...

... fermented milk - I don't understand at all: it still smells like vinegar (maybe it should be so ?!), and wheat, again, is not as active as rye sourdough.

It seems to me that it shouldn't smell like vinegar. Maybe, like mine ... sour? And the wheat one, most likely, is hungry - it is worth feeding.

I have always fought overweight alone ...

oh, Len, it's hard to be alone, I know from myself. I still don't have enough willpower, but I'll look at my husband and feel ashamed for his weak character.
I somehow wanted a cake, but I had already lost 10 kg by that time, we go to the window, I was shaken up by lust (three months without sweets, and before a healthy lifestyle - every evening we chose something to try together) and my husband says: "don't you feel sorry for your work? Imagine, you will now try a small piece, you will not be able to stop and again + 10 kg! I stood for a moment, thought, swallowed saliva and went from the window

It seems to me that it shouldn't smell like vinegar. Maybe, like mine ... sour?

Helen, I have a suspicion that something is wrong with my fermented milk !!!! most likely the truth has turned sour.
let's continue experimenting and why did you choose potato? (I was looking at her too)

Good afternoon!

My wife and I bought a bread maker and decided to test it today. From the very first time, there was a problem.

After the end of baking and opening the lid near the lid hinge, a yellow spine came up. As I understand it, this is something like a limit switch to determine if the cover is closed. Only now he doesn't want to go inside. The cover cannot be closed.

What is it and how to deal with it?

As I understand it, this is something like a limit switch to determine if the cover is closed. Only now he doesn't want to go inside.

but it seems to me that this pin regulates the work of the dispenser (it opens and closes so that the seeds and other ingredients are evenly distributed in the dough), I saw it when the dough was kneading and there was a signal when the lid was open (I controlled the bun at that time)

So how do you put it inside and close the lid?

We already plugged it in and off, put and took out containers, waited for it to cool down - there was no sense.

So how do you put it inside and close the lid?

can set the program and close the lid when the pin comes down. (I did the same when he leaned out) now, knowing that the program should include. dispenser - I do not open the lid

After finishing baking and opening the lid

although you write that after the end of baking ... then the lid was closed! maybe you got a really defective car ?!

Which program is better to ask?

[Pochemuchki]

Pochemuchki, for example "Baking" or "Rye" (there is preheating)
Have you tried to push harder on this pin? What if you can remove it?
I looked in my C / P: the pin sits inside, and I can't even pull it out. I don’t even remember if he ever looked like the one in your photo.

I don’t even remember if he ever looked like the one in your photo.

Len, believe me - peeps, tested again by trial and error

I tried to press and hard. Doesn't clean and doesn't even move. I'm afraid to press too hard - it hurts flimsy.

Is it heating up? Well, you can burn it if you run it without load !!! Is there just a batch without heating using a dispenser?

Heating up to 30 degrees on the "Rye" will not do any harm.
Kneading using a dispenser is available in almost all programs. See the label in the instructions.

[Natasha,]

... I stood for a while, thought, swallowed saliva and went from the window

Natasha, if the weight is stable, then you can take liberties. It is advised, for example, to choose Sunday, and to eat something "harmful to the figure" on that particular day. Psychologically helps to maintain a restrictive diet. Otherwise, there can be severe stress and breakdown.

... why did you choose potato? (I was looking at her too)

I chose it by chance. :) I forgot to salt the potatoes when cooking. So I decided to use a decoction for business.

Is there just a batch without heating using a dispenser?

Yes, turn on the 9th program "kneading dough", for a cake, for example.
Here's a quick recipe:
1 tbsp. kefir
0.5 tbsp. sunflower oil
3 tbsp. flour
sugar 1 tbsp. l.
salt 2 tsp
dry yeast 2 tsp

yesterday baked, delicious and gorgeous rises

Heating up to 30 degrees on the "Rye" will not do any harm.
Kneading using a dispenser is available in almost all programs. See the label in the instructions.

And how long does it take for the dispenser to work? And then it has been working for 3 minutes and nothing.

After 22 minutes. Study the plate.

Will wait. It seems to me, for some reason, that this will not help. And if it does help, it is not a fact that it will not happen again.

[Pochemuchki,]

Pochemuchki, Well you are so pessimistic. Let's, on the contrary, believe that it will work out and will NOT repeat itself !!!
Did you get the first bread?

It is advised, for example, to choose Sunday, and to eat something "harmful to the figure" on that particular day. Psychologically helps to maintain a restrictive diet.

almost a fire day
Helen, I agree with you theoretically! I considered this option for myself. But in practice, according to my temperament, again, apparently, I can't do it: "I ate it yesterday and gave it a ride!" (bad Natasha begins to whisper), come on again! ... and yummy oooo kaaak !!! .. and then it started
therefore tight control.
I sat on Mirimanova's system for 3 months, now I left some points from Zozh for myself ... the body stopped losing weight right away, but at least it is not gaining weight. but I would like to lose another 10 kg ...

[Natasha,]

Natasha, most likely the body is tired! It takes time for the next buildup.
Natasha, let's go to Lichka? I will be glad to talk to any Temki! I'm afraid the men bakers will get bored here.

Thank you, good people !!! We are not local ourselves - we are just getting used to it!

Everything worked out! After the beep, the spine walked around 8 times. Then, at last, he hid and didn’t stick out any more.

We haven't tried bread yet - we are just going to have dinner. And then such a kunshtuk happened - you can lose all your appetite

[Pochemuchki]

Pochemuchki, Thank God! happy for you!

Natasha, let's go to Lichka? I will be glad to talk to any Temki! I'm afraid the men bakers will get bored here.

also thought about it
sorry for the clogging of the topic, somehow it says itself to interesting people!

[Natasha,]

Natasha, I will VERY wait for the continuation of communication.

Pochemuchki, great !!! I'm glad that everything is working out !!! Will work fine now (she was a little capricious).

Thank you! The first pancake is not lumpy at all, but on the contrary, there is even nothing to photograph. Italian recipe from a book and everything is fine, at least for us beginners.

Happy debut !!!

[skippi67]

This is what bread appeared on our forum today !!!

Polaris PBM 1501D. Wheat-rye yeast bread (skippi67)


I saw it absolutely by accident. A modest author just shared the recipe for this handsome bread without any links here.
(I could not pass by - I brought you so that I would not get lost among many others.)
skippi67, thanks for the detailed baking algorithm!

Girls and boys, and nobody bakes cornbread? I really want to learn.

[Larissa,]

Larissa, on the forum there are recipes for corn bread.Search through SEARCH (sorry for the tautology).
Here is the first link that comes across:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=316860.0
(There are 3 more recipes below.)

Goodnight! Tell me, has anyone tried to bake sourdough bread in it? While kneading by hand and baking in a gas oven. But the problem is finding a warm place to rise the dough. All the time you have to come up with something. At the moment, we rented Hitachi - it is a full automatic machine and no recipes of its own, so I just knead there. And I would very much like the whole process (of course, except for the preparation of the dough) took place in a bread machine. I also looked after Phillips HD 9046, and recommended taking Bork 800. But the latter has a very high price (almost 22,000)

I put the bread down and left for 15-20 minutes, and came home - "... the electricity ran out .." © when, what, why it is not clear. They gave it about 40 minutes later, of course the device forgot everything ... I don't know what to do, because the damn burned was running the power system of the newest nuclear submarine, and here I stood with my eyes clapping ... In general, I stupidly restarted the program, now I think what happens.
Has anyone come across a similar one?

Everything seemed to be baked normally, and I used two recipes at once - "Whole Grain" and Rye-Wheat "
I will not paint the recipes, because they are a repetition of what I already did and wrote. What came over me to do two loaves of bread?
Yes fig knows him, I wanted to experiment, the losses are small, and the gain (if successful) is not bad. In general, see for yourself


On a rye, a cool hat turned out

[Buloshnik,]

Buloshnik, Your rye is like a mushroom! It turned out very original! If you want this, you won't bake it.
In the event of a power outage in the middle of the program, it is worth looking carefully inside to determine if there was a batch. If the bread has already risen, then you just need to turn on the "Baking" program.
For rye bread, a similar algorithm is sometimes used: kneading on the "Pasta (Pelmeni)" program, growth in the oven off, then "Baking".

Nika-Victoria, this X \ P has a convenient programmable mode. Therefore, sourdough bread should be excellent.

Thank you! We decided to opt for this particular model. As soon as the first experience comes, I will share my impressions.

And this is the right choice!

[Victoria]

Victoria, the opinion of a man is worth dear.
It also seems to me that you will not be disappointed. It will be interesting to see your sourdough bread and get an opinion on the appliance.

About yesterday's bread, well, everything is normal with white, well, except for the ideal shape that surprised me, of course, but the black ... black turned out to be a masterpiece! I'm not kidding, the pulp is airy, lush seems to be clenched in a fist, let go and it will straighten out, the crust is thin, crunchy ... And the taste and aroma cannot be conveyed!
Lena, a deep bow to you for your hint! I'm about the regime and removal of the shoulder blades

[Buloshnik]

Buloshnik, not at all.
Try to bake the Mushroom again and, if everything works out, share the recipe. : mail1: I would like to try after such an intriguing description.

Lena, we discussed the recipe for another page 16 of January 24, only I "cut the sturgeon" © in half and then according to your advice - "whole grain" - quick baking, scoops after kneading. Although maybe the double kneading worked + I did not notice how long there was no electricity, but the dough was standing ...
Maybe the electricians from our housing office should say thank you