Bread maker Polaris PBM 1501D (reviews and discussion)

[Lena,]

I choose a weight of 1250, medium crust.

Lena, why choose such a weight for bread from 480 g of flour? Usually 1 kg is sufficient. Or is it not baked otherwise?

[Shelena]

Shelena,
You are welcome....
I'm very glad that the idea was useful to someone

[Shelena]

Shelena, the dough according to this recipe is liquid (the bread is porous). If you choose the weight - 1 kg, the bread will turn out to be baked, but damp, this is again for an amateur. And I like dry, so I take more weight, since the baking time increases slightly.

[Lena,]

Lena, it means that I assumed correctly - it bakes worse in less time. This is important information.
Thanks for the answer!

But Polaris gives them lime, yes, he took out buckets today so he almost burned his paws. At first, it seems normal, but over time, the term resistance tends to a negative value.

Here is such a miracle Yudo turned out according to the recipe of "Darnitsky" from the book "We Bake Bread at Home" ....
Mdaaa ... Three hours 50 minutes. waiting in the exit is
Lena, did you somehow finalize the recipe? If so, how?

I also had one, at the very beginning, but then I did not put the flour correctly, I only studied more x. P.

[Buloshnik]

Buloshnik, Bake according to the recipes of our forum, use the scales and you will succeed.

[Buloshnik,]

Here is such a miracle Yudo turned out according to the recipe of "Darnitsky" from the book "We Bake Bread at Home" ....
Mdaaa ... Three hours 50 minutes. waiting in the exit is
Lena, did you somehow finalize the recipe? If so, how?

Buloshnik, oh and ugly bread turned out! Is he even tasty?
Interestingly, and you did not look at all in the oven when mixing? Probably, the kolobok didn’t work there? A clear excess of fluid.
When I experiment with a new recipe, I definitely follow the kolobok. Otherwise, you can easily get such disappointment.
Dont be upset. We all have shoals. We are learning. Dry crackers from a loser - please your own.
We have recipes for "Darnitsky" on the forum and in this thread too. Here is a link to my experiment:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=136&topic=334291.0

Let's say about the taste - in principle, edible. The youngest child gave the characterization of "come down", but there is a nuance - after running errands in the fresh air, he turns into a hungry locust.
And on bread, I probably really went too far with water, it seemed to me that there was not much in the recipe, and I arbitrarily increased the amount by 30%.
Yesterday I closed the rye sourdough (flour + water), please describe the recipe with a simpler baking algorithm

Hello everybody! Finally I got my HP !!! The first bread was baked according to the recipe of a book using dry yeast. The bread turned out not very good, the roof is fallen, there is little salt, a lot of sugar. The second was bread based on "Russian", I took the recipe from this forum. Very wonderful !!! True, the roof was not as round as in the photo. But it's still very tasty. He was eaten almost immediately. The third bread was put on wheat leaven. It turned out delicious, but did not rise well and tore it up. I suppose that I didn't put in enough flour, and my leaven is too old, I need to renew it. Now I have put two buckets: in one with whole grain, in the other with rye and wheat for ryazhenka. I took the recipes here. I put both on 6 mode. Let's see what happens. I want to add garlic to the whole grain. Tell me how, when, how much and in what form (raw or fried) to add it.

After the signal, I added two cloves of garlic, chopping them finely.

Raw garlic then gives little aroma, dried is better, but I have tried this and that. And I baked according to the recipe book only the first time, then I found this Temka and baked it according to Shelena's recipes, and now all the breads from our site.

Elena thanks for the tip. Did you cook the dried one yourself or the one sold in bags in spices? I saw fried onions for baking on sale, but not garlic.

Dried your own. We have a clever stove, how to knead the dough! And get used to the bread, I bake in it and in the oven, we haven't bought it in the store since last year. Good luck!
It is gratifying is not the Samara region?

good afternoon everyone! Please tell me about program 11 (milk bread). Today I decided to use it. I read that the first 30 minutes are heated, and only then the batch. it took me about an hour, but the ingredients in the buckets are still not mixed and there is a "rise" on the board. is this the way it should be?

Oh, this is for you to Shelena

[yulia78]

yulia78, Only yesterday I baked in this mode, no warming up for 30 minutes (approximately). and then kneading. Take a book, count the schedule in time. Maybe a glitch.

I'll try again tomorrow. and today she was scared and transferred to the "French" regime. I'm waiting for the end.

20 minutes left until it seems like nothing. tfu ... tfu ... tfu .. ... I made one according to Shelena's recipe with sour cream, and in the second I added walnuts

Elena, no, not Samara. This is the Leningrad region.

[Yulia,]

Yulia, good evening!
How is your bread? Are you baked already?
It seems to me that there was some kind of malfunction with the Milk Bread mode. If necessary, check it again. You did everything right by choosing another program with a glitch with a stove.

I saw fried onions for baking on sale, but not garlic.

Dried garlic is sold in almost all spice departments.

I wanted to make a report with a photo, but I can't figure out how to add a photo or where to look at this information. I opened the help section. Tell me.

Shelena's foster is grateful to you, spec "Darnitsky" in your opinion, everything turned out

[Buloshnik]

Buloshnik, very, very glad!

I wanted to make a report with a photo, but I can't figure out how to add a photo or where to look at this information. I opened the help section. Tell me.

The algorithm is simple, press "answer" - in the upper left corner we see "insert author's photo" (highlighted in red letters) - upload a photo - copy the link into the message text - PROFIT

[Victoria,]

Victoria, read here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=129295.0

And I overdried the present misery for crackers, maybe I'll make kvass, or maybe a brew, hehe

It is right! Everything needs to be put into action!

And so is my report. As already mentioned, one rye-wheat for fermented baked milk, the second from whole grain flour with the addition of 2 cloves of finely chopped garlic. I took the mode 6. I took the recipes here on the forum. I didn't take pictures of the koloboks, I can only say that the one with garlic was very round, and the second was not very, added a little flour during the kneading process. As soon as the stove squeaked for the first time, I added garlic. Here's what happened at the exit.

This one with garlic (it turned out less)

This one is on ryazhenka

Both turned out delicious, although the roof does not look very good. Only from the garlic husband expected more. Next time I'll add dry garlic.

Tomorrow I'll try to put it on sourdough again.

Victoria, read here:
https://Mcooker-enn.tomathouse.com/in...29295.0

Thank you, it helped a lot, I figured it out, I would not find it myself.

[Victoria,]

Victoria, you are welcome!
The bread is so funny! The slits make you smile!

A start!!!

Shelena thanks for the answer. The bread seems to have turned out to be normal, although the roof has sunk a little on the walnut one. but it didn't affect the taste in any way. and I will try the program again.

Sour cream bread with raisins and another thanks to Shelena!
In my opinion, the most beautiful bread baked by me to date

mannik on kefir
• egg - one piece.
• kefir (fermented baked milk, yogurt, milk) - one tbsp. (200 ml)
• butter (margarine) - 50 g (I have 10 g of margarine + 40 g of butter)
• semolina - one tbsp. (200 ml)
• vanilla
• sugar - 3/4 tbsp. (or a little more)
• baking powder - one tsp.
Semolina must be poured with kefir for an hour. Add vanilla. Beat eggs with sugar in a separate container with a broom or blender and add to the semolina. Mix everything thoroughly. Melt butter. Pour into the dough. Add baking powder. Stir. The dough will turn out to be liquid. There is no need to lubricate the bread maker. We do not use a spatula for kneading the dough. Just pour the dough into a mold. It is necessary to set the program "Baking"



dough like semolina



this is how it turned out, I would like it higher, but not destiny



it tastes great

It's a cool thing, but how does it taste, what does it look like, I read about manniks, but I have never tried it, but if you add jam to the dough?
Wo asked

similar to cupcake, but with a different flavor. itself for the first time caught fire after the interlude "Ural dumplings" about mannik. I think you can add everything, but I do not know how it will rise with jam, so not very much. I have itching to try flour with semolina, maybe it will rise higher.

This one with garlic (it turned out less)

I noticed that bread rises worse with raw garlic. I did not try to bake with dry. Somewhere in the internet I read that raw garlic interferes with the "work" of yeast.

[L. Laura]

L. Laura,
You can add jam, I added and it turned out well!
voronova,
Why mix the garlic inside? You can, after all, grease on top, before baking, "I think so" ©
Happy Holidays, dear Ladies!

[schnick,]

Bouloschnick, Thank you!

L. Laura-Larisa, fluffy manna! And thin because there is not enough kefir and semolina. Just increase the proportions and it will be higher.

In my "joint purchases" appeared: White rye malt, unfermented rye malt, Red rye malt, Wheat gluten, Bakery improver "Extra-R", hands are reaching out to order, but I don’t know why. prompt or provide useful links.
And another question, did anyone use dry eggs for baking and how they can be used, and there is a big difference. And then I bought it, tried the omelet, but I didn't like something at all, either I'm not doing it right, or not my product. here is the thought torments to attach the product somewhere.
And there is also dried cheese in the purchase, did anyone add it to the baked goods?
Here I got it, like why. And there is also a bunch of various flour, they probably add it a little bit?

On the question of powder "products" - what is good in mass production is not always good to use "for yourself".
The taste of the dish is egg powder + milk powder + water = omelette is too familiar to me - rare muck

Larissa, flour is added differently when baking bread, depending on which one you bake, I always have a little dry cream, it happens that you need powdered milk in recipes, especially in baking. Rye malt goes into wheat-rye or rye bread. You read the recipes on the forum, and you will understand whether you need it or not. In any case, take a little, for a test, you may not like it. Dried cheese never used.

I've read something about malt, it takes a very long time to activate it (as I understand it), I need everything that is simpler, but tasty. I don't always have 4 hours for baking bread, so the experience of others is interesting, how to make it easier, but tasty.
I still can't get myself together in two buckets to bake different bread, what would be black and white. We eat little bread and the halves would be enough for us, but the white one should look like a loaf, not white bread. Share your experience.

[L. Laura]

L. Laura,
Take Shelena's recipe from the 2nd page of the topic and you should be fine. I use it as a permanent base

Shelena's recipes are sacred. For me they are like a handbook. Why, she hasn't spoiled us with her reports for a long time. But, probably, he is experimenting

[Larissa,]

Larissa, laughed so hard that tears came out.
Thank you for such a positive.
Experimenting. But most often I bake bread according to the principle "what is lying in the refrigerator".I supplement any basic gag. It doesn't work for everyone. Something interesting will appear - I will definitely share it with everyone.

Buloshnik, how is your rye sourdough? Did it work out? Have you tried baking anything with her?

It seems to have turned out, and then who knows ... Everyone says that it is necessary to orientate on smells, but I have a nose for technical "aromas" sharpened, somehow lost the habit of natural ones. Tomorrow I'll venture to bake, but what happens ... I will report