Bread maker Polaris PBM 1501D (reviews and discussion)

[Gylia, Lyudmila]

Gylia, Lyudmila the problem is in the shoulder blades !!!
The instructions say that some scoops are for wheat bread, others for rye !!! An ugly typo!
Some of the shoulder blades are just a little longer than the others and are designed for a large bucket. If you insert them into small ones, then there will be no movement. (Already checked and at the same time put a scratch in one bucket.)
Gylia, I was surprised that you did not look into the buckets. They would have noticed the problem right away. It's a shame!
For so many years I have been baking bread, but I never leave it unattended when kneading. Be sure to keep an eye out. : girl_wink: T. because with a very thick dough, the shoulder blade may even come off. In this case, the bread will not be kneaded either.

Elena, I just now remembered that it was so, that I put in long shoulder blades, they jerk and stop, etc., I was frightened and passed everything into a large bucket. Then I washed the small buckets, and inserted the same paddles, began to try with my hands and realized that the paddles were of different lengths, but I wanted to take them to the store, I thought it was a marriage. A big minus to them, for not being warned about it.
------------------------------------
Elena, and bread and pies right in your mouth are asking, but I have a post. Thank you for such great posts. We will learn from you.

Elena, Lyudmila! Thank you very much for such advice. I will definitely use it and take note.

[Luda]

Luda, I also had stress! (The story is practically the same as yours!) And the scratch remained, as a reminder of someone's carelessness in drawing up the instructions (I got caught, because I knew that Panasonic has a 2nd shovel for rye, I decided that Polaris so.) Until now, the annoyance remained with the compilers.
And we, attentive readers of instructions, suffer from this !!!

Elena, they are asking for bread and pies right in their mouth, but I have a fast. Thank you for such great posts. We will learn from you.

Luda, Thank you! I'm glad the post-reflections are useful. I bake just not very often: 2 times a week. Due to problems / relocations on the forum, I did not write about new experiments. I will try to put it up in the near future.
And help yourself to the pies. :) They are lean. Dough on cucumber brine, filling - rice with mushrooms.

Gylia, if you need help (advice), then we are always close by.

Thank you.

Lena, please write a recipe for the test.

[Luda,]

Luda, I took this recipe as a basis:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36001.0
I am not writing my own version yet, because the dough turned out to be undersalted (I diluted the brine too much). I also added bran and other types of flour. In general, my version still needs some work.
Try to do as the author did. The dough is lush, aromatic, easy to mold. Recommend.

Lena, thank you very much, I already found this recipe, but I mixed wheat flour with whole grain flour with oatmeal. I had to add more brine. I took pickle-tomato pickle. The dough turned out to be gray, heavy. I did not like. Here are the cookies in brine, it turns out very tasty.

[Lyuba,]

Lyuba, I think the whole grain flour is to blame. She ruined the dough. I did not use it here, but added a little flour of the 1st grade and bran. If not for the salt, it would be great. And if you overdo it with oatmeal, then the dough can also be heavy ...
I recently baked wholegrain bread on a special program in Polaris. I will post the results and the report later.

[MODE No. 15. HOME PROGRAM.]

Today I want to share with you not a new bread, but to treat you with yogurt.

MODE No. 15. HOME PROGRAM.

YOGURT.

There is no special program for making yoghurt in this cold storage, but there is a programmable mode - "Home program". Even at the stage of choosing a stove, I studied the instructions and saw that the experiment with yogurt should work out.After all, you can set the temperature at each stage from 15 degrees (step of change 5 degrees)!
For testing I took not a pharmacy sourdough (as I usually do), but yogurt "Activia" "without additives. Sterilized milk (fat content 3.2%).
I chose 2 jars of 0.5 liters each with screw caps, washed them cleanly with soda and sent them to sterilize in the AG (180 degrees, high speed, 10 minutes). Prepared covers for them. I put them in the AG 3 minutes before the end of the program. Then she cooled it down.

During the time that the banks were warming up, I decided to practice with setting the program. It turned out to be not as difficult as it is written in the instructions, but there are some peculiarities (which I will write about a little later).
Calmly passing 14 stages, on the 15th I, as they say now, "hung". The name of this stage is formulated as "Choosing the temperature on the rise", degrees - from 70 to 150 !!! What kind of rise are we talking about if steps 12, 13, 14 are called "Temperature selection on rise 1 (2,3)"? There are simply no other ascents!
Here is WHAT did the authors of the instruction mean? I began to suspect that this is another typo, and the stage implies HEATING the baked bread, and not RISING, as it was mistakenly stated. Degrees less than 70 were not displayed. What if I'm wrong ?!
In general, I did not risk a whole liter of milk and decided to make only one jar. I really didn't want to get cottage cheese after heating!

At the bottom of the large bucket I laid a towel, rolled up in layers. (The thicker it is, the better, because then the pins in the bucket do not interfere with putting the cans.) 2 cans fit freely.


She poured milk into a sterile jar and added 2 tbsp. l. "Activia" (enough, of course, and 1 tbsp. L. Per 0.5 l, but I decided to "walk around" and make the yogurt denser). She blabbed well. (I dipped the spoon I used into the kettle with boiling water.) I closed the lid. I put the can with the blank into a bucket, poured hot water (about 40 degrees) from the tap to the level of the middle of the can.

I closed the cotton cover.

Exposed such program:

Stage 1 (Preheating) - 0
Stage 2 (Mix 1) - 0
Stage 3 (Excerpt) - 0
Stage 4 (Mix 2) - 0
Stage 5 (Climb 1) - 120 minutes
6 stage (Wrinkle) - 0
7 stage (Rise 2) - 180 minutes
8 stage (Wrinkle) - 0
9 stage (Rise 3) - 180 minutes
10 stage (Baking) - 0
11 stage (Heating) - 0

The following steps are for setting the temperature, not the time!

12 stage (Rise temperature selection 1) - 40 deg.
13 stage (Rise temperature selection 2) - 40 deg.
Stage 14 (Rise temperature selection 3) - 40 deg.
Stage 15 (RISE temperature selection) - 70 deg.

Pressed to start.
The total cooking time set the maximum possible for this C / P - 8 hours!

Algorithm of programming.

1. Use the "Menu" button to select program No. 15.
2. Press the "Start / Stop" button for 2 seconds. Appears on screen "1 00" (step and preset time). Select the desired time using the arrow buttons "up", "down" (for yoghurt it is "0").
3. Press "Menu" and go to the next stage. "
4. Select the desired time using the up and down arrow buttons.
5. Hereinafter, repeat from step 3.
… After step 15, press "Start" 2 times until the screen lights up green (otherwise the process will not start!)

Advice.

1. The preset time, for example, at stage 5, is 30 minutes, but we need 120 minutes for yoghurt. Pressing the "up" button will take a very long time. Better move down (30,29, 28 ...), then after 0 the necessary 120 will be displayed.
2. I highly recommend writing down all the steps on paper. This will allow you to calmly set the program without fussing and not worrying about the correctness of each stage.
Since all the time when the yoghurt was being prepared, the thought that 70 degrees could manifest itself somewhere, every hour I measured the temperature of the water in the bucket with a water thermometer. It ranged from 39-42. Very, very good! That is, no overheating.


As a result, after 5 hours 15 minutes, the yogurt was ready (I got distracted and did not look after exactly 5 hours). When tilted, the dense mass shifted slightly, no serum was observed.


Having screwed the lid on the jar, I sent it to the refrigerator for cooling.

But C / P did not turn off. Since I decided to watch the further heating. Measurements were carried out every 30-15 minutes. Fortunately, the temperature did not rise above 42!

Conclusions.

1. Excellent yogurt can be made in this C / P!
2. After 5 o'clock you can start looking in and check the readiness of the yoghurt (different starters work at different times!).
3. Since the device keeps the set temperature well, the possibilities of its use increase dramatically. You can make fermented milk products, make sourdough bread ...

These are the results of the experiment with the "Home Program".

Hello to all bakers !!! I was almost dealing with our bread maker. I baked wheat-rye bread on beer, I took the recipe on this site, I really liked it. Later I will try to post a photo. I just couldn't figure out the home program. Elena, thank you very much for the detailed instructions, you helped me a lot! And yogurt is generally super, I will try!

[Yulia,]

Yulia, you are welcome!
Manual mode is not difficult at all, it turns out
We are waiting for your photos. It is very interesting to see bread.

Today, for programming, I needed a table from the instructions. I didn't find it at hand and downloaded it from the Polaris website. And, unexpectedly, she got a clue to the name of the 15th stage in the "Home Program". The downloaded instructions read "BAKING TEMPERATURE". There was no mention of any RISE. Typo.
The downloaded instruction and the one that comes with the X / P differ in several points in the programming table.

Girls, help out. I have a problem. I set to bake bread on program 2 and after a while I found out that the kneading was continuing, although the dough should already rise in time, and there was no indication of the device. On which program can you continue baking without kneading?

[Gylia,]

Gylia, the easiest way out is to turn off the oven, let the bread grow, and then turn on mode 13 "Baking".
Good luck!

Thank you. Then I will report the result.

[Gylia,]

Gylia, everything will work out. I look forward to the result together with you.

Elena, thank you so much for the advice. Everything worked out.

[Gylia,]

Gylia, very, very glad that everything worked out!

Girls, good afternoon.
Please share a recipe for a muffin in a bread maker.

[Gylia]

Gylia, Please choose https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=187.0

[MODE №3. WHOLE WHEAT BREAD.]

MODE №3. WHOLE WHEAT BREAD.

I'll be honest right away that I have very little experience in baking whole grain bread. But since there was flour, I decided to test this regime.

For bread 1 I chose a recipe from the bread maker book on page 7 “Whole Grain Bread”. I counted on a low weight and increased the amount of salt so that later I would not be upset.

Bread 1.

For 500 g:

Water - 166 ml
Whole grain flour - 66 g
Wheat flour, premium grade - 200 g
Sugar - 2/3 tbsp. l.
Salt - 2/3 tsp
Dry yeast - ½ tsp. or pressed - 3 g
Vegetable oil - 10 g


Bread 2 wanted to get sweet but lean. I took flour of 2 types 1: 1, added candied fruits, raisins, diluted water with brine. But I didn't really like the taste of the finished bread (although they ate, of course), so I decided not to write the recipe.

Used pressed yeast. Activated them, as in previous experiments.

I chose the program.


Koloboks immediately after kneading.


Bread after baking.


Cooling loaves.


Bread 1 in a cut.


Fancy bread in a cut.

Conclusions.

The bread suggested in the recipe book is good with very little yeast. The salt I added to the recipe was not superfluous. The bread has a neutral taste, suitable for both sweet and salty sandwiches. I will bake some more.

[Milk-kefir wheat bread.]

The bread maker is more and more happy. I bake according to my own proven recipes and fantasy ones.
Here are some photos.

Rye and wheat.
(After the modes "Dough" + "Baking")

It is the same, but after the "Rye" regime.

The bread is delicious! Now I am finalizing the recipe to bake on programmable mode. I'll share it as soon as I finish.

Wheat. One fancy on fermented apple juice. The second is milk and kefir.


Fantasy multi-grain on the left (I will share the recipe in the near future) and milk-kefir.

The recipe for the latter was exposed as a separate topic.

Milk-kefir wheat bread.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=382835.0

Yesterday the bread machine coped with the cake dough. I used as much as 800 g of flour! (Earlier in Kenwood it was necessary to make the dough in 2 stages. Now all at once!) The oven has kneaded and grown the dough perfectly.

Here's the result:

You can see the dough recipe here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=383089.0

And I was afraid to knead the cake dough in a bread maker and knead it with my hands. But I was not afraid to bake in a multi-cooker (I have a scarlet multi-cooker-pressure cooker) and completely ruined everything. The dough came out even through the holes in the pillow. The middle, of course, was not baked, I had to turn it over. I burned my hands, ruined the cake and decided that I would only bake the cake in the oven.

[Luda,]

Luda, what a shame !!! So much effort and effort was expended, but the result is not at all what I wanted ...
I bake a cake that looks like a cake in a multicooker pan, but I don't let it grow to the very top. It turns out very well.
Try baking in paper tins. My CF fits 3 pieces. Since the environment in a cartoon is more humid, the cakes are especially lush.
You can also bake cakes in our bread machine in small buckets. I'll definitely try sometime. This time I didn’t, because I like round cakes.
But the dough was not entrusted to the bread maker in vain. With the advent of this device, I do not knead with my hands - the assistant does an excellent job herself. I only watch the process. if necessary, I help with a silicone spatula. It saves energy very much!

Lena, I will definitely try to knead in the stove. And in the cartoon, I probably put a lot of dough. The dough was more than 2 kg, and I put more than half in the cartoon, I seemed to try to fill 1/3 of the part, but apparently I did not calculate. Lena, how much dough are you putting in approximately. I have a 4.5 liter bowl.

[Luda,]

Luda, dough for the pie, which I mentioned, I put 1/3 of the pan, let it grow more than half the height of the pan (closer to 2/3), then I put it on "Baking".
And I bake cakes in molds or tins, because I like the domed hat. I put on "Baking" when the dough grows by 2/3. There are photographs in the cake recipe at the link above, the height of the dough is clearly visible there.
I think it's not about the amount of dough ... Lyuda, you probably just didn't catch the moment of your greatest growth in time, or the dough was very active, which SO jerked up.

I think the dough was active. I bake every year, and the ovens were always excellent, but I watched the video clip of cakes in the cartoon, they turned out so beautiful, and I also wanted to. I read somewhere that the cake in the cartoon should be no more than 10 cm high (ready-made), otherwise it will not bake .. I probably put a lot of dough and the height was 2 times more. But the first pancake is lumpy. From mistakes, as they say, learn.
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Girls, I congratulate everyone on Easter

I almost decided to buy this HP, but I was confused by the reviews on Yandex. market, so I have a couple of questions on negative reviews from there:
1. "The gaps between the dispenser and the lid, so the bread is baked worse on the left, 1 ten is bad baking of the bread." - is it really bad baking? Everything seems to be good in your photo ..
2. "When kneading dough, unmixed areas remain in the corners" - how are things going with kneading?
3. "Strictly following the recipe, when the dough rises, the bread rises well, both rye and white. That is, the top is normally convex. As soon as the baking program starts, the bread begins to settle and you get bread with a large hole and light color in the dark crust mode. "
4. "It is very inconvenient to take out the containers, sometimes the flour of that look will jump out of them there."
In general, a very low rating on Ya. Market, but here they are praised True, mainly reviews from Elena

And yet, does HP know how to make pie dough and pizza dough?

[Torrek,]

Torrek, good day! Until the other girls responded, I will try to answer your questions. By the way, they are very similar to those that I asked the girls before buying this HP.

one."The gaps between the dispenser and the lid, so the bread is baked worse on the left, 1 ten is bad baking of bread." - is it really bad that it bakes? Everything seems to be good in your photo ..

Everything is baked normally and with one shade. Have you seen a lot of HP with 2?
I tried to put a bucket of lean bread closer to the dispenser to make it a little more blush, but I think the result is almost the same.
The rosiness of the bread depends only on its composition! Lean bread will always be much paler than butter.

2. "When kneading dough, unmixed areas remain in the corners" - how are things going with kneading?

Such unmixed areas are found in bread from many bread makers. First of all, those that have a vertical bucket shape. In Polaris, the dough is mixed well in a large bucket; small buckets sometimes contain small areas of flour.
I solved this question very simply: both in Kenwood and in Polaris I ALWAYS follow the batch! And, if required, I help a little with a silicone spatula. I never bake bread with a delay.

3. "Strictly following the recipe, when the dough rises, the bread rises well, both rye and white. That is, the top is normally convex. As soon as the baking program starts, the bread begins to settle and you get bread with a large hole and light color in the dark crust mode. "

This has already been repeatedly expressed during testing. The recipes from the book attached to the HP require improvement! Due to the incorrect ratios of the ingredients, the top often falls off and remains pale. When I bake according to my recipes worked out in Kenwood and recipes from this forum, everything turns out fine. (This can be seen in the photo). The normal ratio of yeast, salt and water / flour is the key to good bread!

4. "It is very inconvenient to take out the containers, sometimes the flour of that look will jump out of them there."

Why take them out with flour? They are inserted, indeed, very tightly. This is convenient, since the buckets, when kneading even the toughest dough, do not move or warp. If there is a lot of dough and flour may spill out of the buckets during the 1st batch, then I simply cover them with a silicone mat (then I remove it, of course.)

And yet, does HP know how to make pie dough and pizza dough?

The whole testing is devoted to this.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=334291.0

In general, a very low rating on the Ya. Market ...

ABOUT!!! You should have seen the reviews about the pressure cooker Polaris 0305 on the same Yandex! Almost no good! And in our Temka, dedicated to her, there is not a single bad thing! For example, I was amazed by the phrase that there are few programs in the pressure cooker !!! Yes, only 15!

Torrek, people who write this have never seen this device in their eyes.
The same thing happens with many other reviews. On the forum we often talk about strange reviews on Yandex ...
I understand your concern: I want not to be mistaken. I myself am always very worried when choosing new devices. And my experiments in this thread have only one goal - to show the real capabilities of the device. Therefore, I show both crooked and pale. Everyone can judge this bread maker by photos and thoughts.
Read on. Try it on yourself. In general, choose for yourself!
Good luck!

Yes, I almost decided that I would take it from the MV itself - Polaris PMC0517AD and also while choosing a bunch of negative reviews I read on Yandex, so I went here to look for the truth
Ok, then another question - if you came back and had 5,000 rubles again, would you take the same bread maker or another?

PS: I'll ask right away along the way, which kitchen scales are better to take? Plain flat, with a bowl or in the shape of a jug? Just never used a bread maker

[Torrek,]

Ok, then another question - if you came back and had 5,000 rubles again, would you take the same bread maker or another?

Torrek, I would take THIS again!
I really like it: both externally and functionally. I even baked cupcakes recently, which was never done in Kenwood.
The convenience of 2 buckets is incredible. For my family of 3 people - that's it. I bake 2 times a week - that's enough for us.
In addition, the programmable mode offers many possibilities. If you suddenly do not like the main programs, the "Home Program" will help out. Yesterday I achieved a convex roof for rye bread (which is practically impossible in principle in bread makers!) Thanks to this program.

PS: I'll ask right away along the way, which kitchen scales are better to take? Plain flat, with a bowl or in the shape of a jug?

For 12 years I had a bowl (Krups firm), they broke. Six months ago we bought the simplest ones - Saturn, according to your classification - even ones. I'm more comfortable with them. I put any dishes. Thin, take up little space. And, most importantly, accurate.
Here is a topic about scales:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=420.0

I ordered HP after all, got caught on the action and for 4300 she comes to me In a week she will come, by the way, I also ordered the scales from Polaris

I'm very fond of HP, or rather the ability to bake in two buckets at the same time, but I have Moulinex 600230! I have a question about how the bucket attachment system is arranged in the HP itself and the lower outer part of the bucket - I hope to Lilia about the possibility of attaching these two buckets to my own !!! Can I take a photo, please!

[Marina,]

Marina, while there is such a photo:



Torrek, I congratulate you on your choice, because this is always the most difficult thing.
The price is great! When you get it, share your impressions of the oven and bread.

[Shelena]

Shelena, Thank you! There is a high probability that they will do!
If anyone has the opportunity to take a photo of the attachment of buckets in the HP itself and a large bucket, I will wait and dream !!!

[Marina,]

Marina, here are the new photos:



Is it clearer?
You know, I would probably take a bucket from Moulinex and try it on Polaris right in the store. It will immediately become clearer - is it worth dreaming ... There are stoves in Eldorado and in MVideo (you can choose a store closer).

[Elena]

Elena, thank you very much!!! Yes, I have already looked where they are on sale, maybe today I will see it !!! And judging by the photo, there is a very high probability that they will do! But there are bone tone, so I'll check how much my eye is diamond !!! Thanks for the help !!!

[Marina,]

Marina, I know that there are ideas that haunt. Therefore, the sooner the answers are found, the easier it is. Glad if I helped a little.
It would be great if the buckets came up. SO convenient to bake 2 bread!

[Rye-wheat yeast bread based on the "Russian".]

Completed two-month experiments with rye-wheat bread.
Finally we got a normal (convex) roof. We really like the taste of this bread. Now I bake only it from rye.

A detailed recipe is posted here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=384253.0

Rye-wheat yeast bread based on the "Russian".

The bread maker came
First impressions - it looks super, the box is too huge, the bus was packed with extreme driving, the instructions and the recipe book are decent, but with jambs (I will unsubscribe below). The buckets are impressive, so impressive that they impressed me directly, they are inserted very hard, at first I was afraid to push harder, but then I took a chance and entered. In general, I will write a lot and for a long time, I will unsubscribe on the Ya. Market then completely, but in general, the impressions are purely positive. Now she is kneading the dough, she has not started baking yet.

But there is one BUT! which is worth paying attention to all novice users of a bread machine: the instructions indicate that the set includes 2 pairs of blades: "for kneading dough" and "for rye dough", which is an absolute lie. One pair of blades just goes for small buckets, and the second for large ones, they can even be compared (some are shorter, others are longer) and short ones are inserted into small and long ones in a large bucket. Naturally, I did not know this and inserted the long blades into small buckets and did not think that something was wrong (the instructions, of course, do not say anything about this). As a result, kneading begins and there is such a serious "boom". I look, and the right bucket jumps strongly and the kneading does not happen, I have never used KhPkami, therefore I do not understand it should be so or not. I press "stop", take out the right bucket, turn it on, now in the left "boom", take out both and see that while they were inserted the blades did not spin.I thought it was a marriage and the blades do not spin, I inserted a large bucket inside, it spins and then it dawned on me that it was inside the bucket that the blades were beating against the walls. I had to climb inside the dough with my hand, pulled it out, compared it, and really - some blades are longer than others, put in short ones and everything is "ok", that's just I'm afraid that the buckets could squirm like that, and I had to climb into the dough, I broke all the consistency in it, I'm afraid imagine what kind of "bread" I will get the first time. In general, a terrible disgusting lack of instructions.

I still didn't understand a couple of points:
1. He was kneading the dough and then he squealed, I got scared, and he kneads further .. the instructions indicate what squeaks to add additional ingredients - is that it? Will it squeak every time?
2. Can this awful squeak be turned off?
3. Some recipe instructions say about a "dispenser", but there is no dispenser in the instructions on the description of the device, was it a "dispenser"? Which one is behind the plastic thing? Why is it needed at all?
4. How to make the dough? Well, of course, fill in the ingredients and set the "dough" mode, but the dough can be different - do any of them on the "dough" mode?
5. Has anyone tried making porridge? You can't make semolina in a multicooker, it doesn't interfere with the porridge, but here there are blades, so everything should be ok ..
6. In many recipes, they write indefinite "half a spoon" or "half a glass", etc. How much in grams or milliliters does this mean? And if about spoons, then half a spoon is without a slide or with a slide?

I made the first bread - and the first pancake was not lumpy Prepared, mixed, fried and did not burn Only they pulled it out of the mold for a long time, did not want to climb out
Here's what happened:






There is only one drawback - the taste is too store-bought, the bread is too heavy, but we love, on the contrary, airy (well, this is not a drawback of the oven, but of the recipe). What recipe would you recommend for this?

[Torrek,]

Torrek, I congratulate you on your purchase! Let it serve without any problems!

But there is one BUT! which is worth paying attention to all novice users of a bread machine: the instructions indicate that the set includes 2 pairs of blades: "for kneading dough" and "for rye dough", which is an absolute lie. One pair of blades just goes for small buckets, and the second for large ones, they can even be compared (some are shorter, others are longer) and the short ones are inserted into small and long ones in a large bucket ...

Hmm. Honestly, I thought the topic was being read. Found out. We discussed it. Scolded the instruction ...
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=334291.0

I will try to answer your questions.
1. A loud sound signal warns that it is time to add additives (raisins, cheese, candied fruits, etc.) (This signal is available in many C / Ps)
2. You cannot disable it.
3. Dispenser and dispenser are one and the same. Dry additives (seeds, etc.) are put in it. I have never used it yet, because I almost always bake in small buckets and add everything I need by a sound signal.
4. The "Dough" program is intended for yeast dough. Lasts 1.5 hours: kneading + proofing. But there is also the Pasta program, which is used to make dough for dumplings, dumplings, pasta, noodles. There is only kneading, no proofing.
5. Kashi planned to try, but haven't done it yet.
6. The spoon is included. Take a closer look at it - there are special risks. Half a spoon (table or tea) is measured along it. If the recipe needs a whole spoon, then pour it in, and then cut off the top with a knife, that is, there should not be any slide.
Torrek,It is not always possible to get excellent bread right away. : girl_pardon: There are a LOT of reasons. All of them are recorded and collected by topic on this forum. Recently, I advised Julia to read the basics of baking. I will quote myself.

I highly recommend you to read the basic principles of baking bread in cotton. Very, very useful information for a novice baker! She herself once started with this ...
Pay particular attention to the formation of the kolobok. Having achieved a good kolobok, you can always get a good bread.
Here is a link to the topic:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

While writing this message - you posted a photo. For the first bread - excellent !!!
For a more fluffy crumb, you need to make the bun softer, you can use the "French" program.

They only took him out of shape for a long time, did not want to climb out

To make it easier to pull it out, I keep the buckets of bread after baking under a towel for 5-7 minutes.

Apparently I read badly, did not notice) Well, nothing, everything worked out, not a scratch

The fact that the sound does not turn off is a big drawback, as many people like not to put bread at night, it's a bad idea
I understand correctly that if the dough is with yeast, then "dough", if not, then "pasta"?
I understood about the spoon, but I took it away and sprinkled it with a regular spoon, but nothing, everything worked out fine

How to make the bun softer? I use the French program, are there any other options?

I didn’t understand yet, I made two breads - in one I used vegetable oil, and in the other olive oil. But there is no difference in taste, is there any point in pouring olive oil at all?

[Torrek,]

Apparently I read badly, did not notice) Well, nothing, everything worked out, not a scratch

It's good that there were no scratches!

The fact that the sound does not turn off is a big drawback, as many people like not to put bread at night, it's a bad idea ...

I have never heard of mute in any X / P ...

I understand correctly that if the dough is with yeast, then "dough", if not, then "pasta"?

In general, yes. But there are many more varieties of yeast-free dough.
But in a bread maker, as a rule, yeast dough ("Dough") and unleavened ("Pasta") are made. Cupcakes are baked using the programs of the same name, in our C / P you can use the programmed mode (I will expose the recipe the other day). What other dough do you plan to make?

I haven't figured it out yet, I made two breads - in one I used vegetable oil, and in the other olive oil. But there is no difference in taste, is there any point in pouring olive oil at all?

Between these 2 types of butter, there is no taste difference in the finished bread. But when you add butter, mustard or other oil, the flavor is felt. Olive oil is believed to be healthier.

How to make the bun softer? I use the French program, are there any other options?

The less flour, the softer the bun. The "French" program makes bread richer.
Read the tips from Admin-Tatiana. There is a video and a photo. You can also see experiments in this topic (pay attention to the formation of koloboks during kneading, and then consider the structure of the crumb in the finished product).
Torrek, bake bread according to the recipes of this forum - there are jambs in the recipe book (I already wrote about this in my experiments). Usually authors photograph a section of the finished product - you can immediately see the structure and understand whether you like it or not.
If you need help, please contact. Lush bread!

Yes, I just cooked according to your recipes

And I'm going to make dough for pizza, well, and a pie. Today, by the way, they made a pie dough - it is incomparable, if the bread does not differ much from the store one, then the dough is beyond praise, the only thing is that it darkens strongly when frying, it looked as if it had burned out, as far as I understood it because of milk, I will try 50x50 milk-water

Here's an explanation of why Yandex has bad reviews for the stove - the filtering system does not allow positive reviews to pass through, apparently
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[Torrek]

Yes, I just cooked according to your recipes

Torrek, I gravitate more to dense breads. So to use for sandwiches. Therefore, the bun is plump when kneading.
For lush bread or kolobok change, or bake rich (there are a lot of eggs, butter, sugar in the dough). There are many of them on the forum.

... the dough is beyond praise, the only thing is that it darkens a lot when frying, it looked like it was burnt, as far as I understood it because of milk, I will try 50x50 milk-water

This is yes! You can't knead it with your hands! Two shoulder blades do a great job with the dough!
You may have fried at a very high temperature. You can try to reduce the heat or use a dough made for these patties. I do not fry (not useful).

... bread is not much different from the store ...

It only depends on the recipe. Choose according to your taste.

Here's an explanation of why Yandex has bad reviews for the stove - the filtering system does not allow positive reviews to pass through, apparently

I told you about that. The whole forum came to the same opinion.

For lush bread or kolobok change, or bake rich (there are a lot of eggs, butter, sugar in the dough). There are many of them on the forum.

I'll try to add eggs, but this will probably affect the shelf life of the bread? It probably spoils faster with eggs and milk ..

You may have fried at a very high temperature. You can try to reduce the heat or use a dough made for these patties. I do not fry (not useful). It only depends on the recipe. Choose according to your taste.

They made "2 versions" at once - one was fried in a frying pan on one, the second was sent to a slow cooker for "baking", both were dark but they did not burn, just the dough was dark, but it tasted like ordinary) So nothing burned, but darkened. I just read that if you want a golden brown crust on bread, you need to add milk. And since I made the dough on milk, then a logical conclusion matured in my head that the dough darkened during frying due to milk, respectively, you need to try to lay down less milk