Bread maker Polaris PBM 1501D (reviews and discussion)

Larissa, you shouldn't bake rye and white in two buckets, they have different mixes, and the baking temperature, I passed it. Now, if wheat-rye, with a little rye flour, it will do. Right, Shelena?

Now, if wheat-rye, with a little rye flour, it will do.

In general, it is more likely rye-wheat about 60/40%, it turns out quite well

In general, it is more likely rye-wheat about 60/40%, it turns out quite well

I just won't be satisfied with pure rye, we love the gray one more. I have already reported above how Shelenen changed bread on fermented baked milk, into kefir (we just don't have fermented baked milk, but kefir regularly remains). But white bread does not go well with us (in the sense of BREAD). We have more bars in honor. I would like to think of something like that

Oh, ladies need to do something, today I noticed that my beloved vest has become a little ... hmmm ... a little cramped ...
Or a smaller oven, or buy a new vest, more

[Buloshnik,]

Buloshnik, this problem arises for absolutely everyone who bought a bread maker. There is only one cure - time. You will gradually enter the normal baking mode (about 2 times a week). Until then, rejoice and don't worry. Weight for men is not scary at all.

Larissa, you shouldn't bake rye and white in two buckets, they have different mixes, and the baking temperature, I passed it. Now, if wheat-rye, with a little rye flour, it will do. Right, Shelena?

Lena, I bake. Rye and wheat in one and wheat in the other. But in this case I choose the "Rye" program. For a full cycle, everything turns out. Only white is sometimes lower than usual. To avoid this, I add flour c / z and 1 grade to it. Then it comes out very well.

[Buloshnik,]

Buloshnik, happy Birthday!
Health! Wellbeing! Creative success! Family happiness and warmth! Delicious and successful bread!

All the agromous THANKS !!! I had two birthdays yesterday, mine and the Russian submarine fleet! And without the Navy, I can't even imagine myself, even though I'm a pensioner already.

[WHITE AND RYE ON PROGRAM №3 "FAST WHOLE GRAIN".]

Larissa, you shouldn't bake rye and white in two buckets, they have different mixes, and the baking temperature, I passed it. Now, if wheat-rye, with a little rye flour, it will do. Right, Shelena?

I have already answered this statement of Elena above, and today I decided to clearly argue my answer.

WHITE AND RYE ON PROGRAM №3 "FAST WHOLE GRAIN".

I have already baked wheat and rye-wheat on program # 1.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=334291.0
Today I decided to use a different program and different recipes.
For baking, I chose two proven recipes "Fast with semolina" from Elena Bo
(here is a link to it:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4459.0)
and your "rye-wheat on kefir"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=402737.0

Both the one and the other do not require a long setting for baking, so I boldly combined them for program No. 3 Fast.
The pressed yeast ran out, so I took the dry one.

These are the recipes I used.

Fast with semolina.

This recipe is convenient because it is baked on an accelerated program. I often baked it in Kenwood. There was always a great result.
The semolina in the finished bread is absolutely not felt, but it improves the splendor. (It can even be added to rye dough for the same purpose.)
I changed the author's recipe quite a bit: I reduced the oils by 5 g and added milk powder. Here is the composition.

For 500 g

Water - 140 g +1 tbsp. l. water (added when mixing)
Powdered milk - 1 tbsp. l. with a slide
Rust oil - 1 tbsp.l.
Millet flour. a / c - 225 g
Semolina - 25 g
Sugar - ¾ tbsp. l.
Fine salt -3/4 tsp.
Dry yeast - ¾ tsp. or pressed - 4 g

Poured milk into the bucket, poured semolina, sugar, then flour, salt in one corner, yeast in another, butter in the third.
I put the bucket with the blank first, closer to the dispenser.

Rye and wheat with kefir.

For 500g

Kefir - 100 g
Water - 85 g + 1 tbsp. l. (when mixing)
Peeled rye flour - 140 g
Millet flour. 1st grade - 100 g
Rye flour c / z - 30 g
Fine salt - a little more ¾ tsp.
Sugar - 1 tsp
Malt - 1 tsp with a slide
Yeast - 1 tsp
The oil grows. - 1 tbsp. l.
Lim. acid - on the tip of the knife.
Sunflower seeds - for sprinkling.

I measured all the ingredients, poured kefir and milk on the bottom of the bucket, added sugar and malt, then 3 types of flour, poured salt, butter, yeast, lemon into different corners of the bucket.

I chose mode No. 3 "Whole grain in accelerated mode", weight 1250 g Time was set at 2.45.
(Mixing on this program starts after 5 minutes, before that there is heating.)

Somewhere in the middle of the batch I looked into the X / P. I added 1 tbsp to both buckets. l. water. Koloboks turned out to be neat.

Under the rye (bottom left in the photo) you can see a small puddle of dough, as it should be for rye.
Immediately after kneading, I took out a spatula from rye bread to avoid kneading. (She moistened her hands with water, took out the sticky bun, removed the spatula, put the dough back, carefully leveled the top) Sprinkled with seeds.

Before the last proofing, I also removed a shoulder of wheat bread.


This is the final bread.




Cuts (cut, alas, still warm)



Judging by the appearance of the wheat (the top seemed to come off, this can be seen in the photo of bread in a bucket), the temperature at the beginning of baking in this mode is quite high. But the bread turned out, I think, worthy. So try baking 2 different breads in this setting.

Note.
In this experiment, I realized a long-standing desire - to find out what the temperature of the bread is during proofing in our C / P. Used a temperature probe. (The measurement holes are visible in the photo.)
On this program at the second proofing, the temperature inside the wheat bun was 33 degrees, 36 degrees. - inside the rye. At the last proofing - 36 and 40, respectively. Not bad at all!

Lena, is malt an obligatory ingredient or can you replace it with something?

Namesake, thanks for the master class! I also tried both ovens, the recipe is a little different, but also from here, everything works out. But you are already a guru, and I am a beginner baker, I still bake in the oven more often.
And another question, not in the subject, and you have not tried minced meat for sausages in x. n. to knead?

[Lena,]

Lena, I knead the minced meat in a large bowl of a blender. This is more convenient for me, but, if desired, you can also use the C / P if there are no other devices at hand.
The topic of wheat and rye, cooked at the same time, is raised periodically in the sections of bread makers with 2 buckets. As a rule, it is believed that you can only bake wheat-rye and wheat together. I wanted to prove that this is not so. I made sure that 2 programs in our C / P are suitable for such baking. I hope my experience will be useful to others as well.

Lena, is malt an obligatory ingredient or can you replace it with something?

Buloshnik, you can just exclude it until you get hold of it. Replace with flour or bran.

or can be replaced with something

Until I bought malt, I replaced it with kvass wort concentrate (liquid). For example 1 tsp. malt - 2 tsp wort.

[elena kadiewa]

Hurrah!!!!!!!!!!!!!!!!!!!!!! waited for a report from Shelena. elena kadiewa, join us, otherwise the "recipe is a little different" doesn't tell us anything)))))))))))))))))))))))))))

you can just exclude it until you get hold of it. Replace with flour or bran.

Elena, how much flour do you need if you replace the malt?
I, too, have long wanted to try 2 different breads to bake, but for the first time I can only do according to ready-made recipes (keeping everything up to a gram)! Then I experiment. And Elena's recipes for me are like an alphabet (everything works out)! Why am I? I didn't have malt and I made two different breads using the first link
https://Mcooker-enn.tomathouse.com/in...291.0
Everything worked out!!!! I didn't have time to photograph.
Thank you very much!

[Svetlana,]

Svetlana, thanks for trusting my recipes! I am glad that everything worked out and I liked the result. Try option 2 as well. Put as much flour as malt - 1 tsp. This is necessary to maintain the consistency of the bun.
There was a long period when I just excluded the malt from rye breads, because I didn't like the one I bought. Now I tried another manufacturer and began to add malt to bread with pleasure.

Poured milk into a bucket, poured semolina, sugar,

and in the recipe dry milk, how to pour it out? where is the misspelling in the recipe or in the description? For now, I'll do it according to the recipe, then we'll figure it out.

[Larissa,]

Larissa, I was mistaken in the description. Pour in water, and pour milk powder. Sorry for the inattention.

Lena, good evening. I want to bake a cake in a bread maker. Found your recipe for 800g Easter cake. flour. You write that the bread maker was kneading. The dough turns out to be about 2 kg., Will it cope, or should it be divided by 2 times. I want to try baking in a bread maker.

[Luda,]

Luda, good evening!
Knead a full portion. Our bread maker did a great job (after all, 2 scoops is great!). The recipe contains a photo of the dough when kneading and after proofing.
I haven’t tried baking in the bread maker yet - I’m used to the traditional form. But on the 1st p. there is a report by Galina with a photo of their cake, C / P.
Luda, on the forum there are recipes for cakes in a bread machine. You can use an adapted recipe so as not to risk it (suddenly the roof will fall, for example). Or try to bake this one for an experiment, but only in 1 small bucket.
Tomorrow I will deal with Easter cakes and try to do it myself. In the evening, I'll sign off on the result.

[lyda]

lyda, good evening!
Tell me where exactly you found this recipe from Elena. I also want to do Easter cakes.
We have a lemon cupcake recipe on page 21, but it's still a cupcake. And I want Easter cake.

[Victoria,]

Victoria, here is a link to this recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=383089.0

[Shelena]

Shelena, Thank you!

It's my pleasure.

[Kulich in a bread machine for program No. 4 “Sweet bread”.]

Kulich in a bread machine for program No. 4 “Sweet bread”.

For baking she took her own recipe "Kulich" Masterpiece ". Here is a link to it:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=383089.0

You can read all the details in the recipe itself, now I will only describe briefly the main points regarding baking in HP.

(I apologize for the not very high-quality photos. But they will help you compare the dough with your own at different stages, so I expose those that are.)

I counted the proportions for 1 small bucket. We got the following layout:

Wheat flour, premium grade - 200 g
Sugar - 70 g
Milk 3.2% - 60 g + 35 g
Egg yolks C1 - 1.5 pcs.
Butter - 50 g
Pressed yeast - 8 g
Fine salt - on the tip of a knife
Vanilla sugar - 1.5 tsp
Cherry tincture (liqueur) - 1 tsp.
Orange zest - ¼ pcs.
Lemon zest - ¼ pcs.
Turmeric - 1/6 tsp

Activated compressed yeast. I mixed them, milk (35 g), sugar 1 tsp. from the norm, 3 tbsp. l. flour (from the norm). After 15-20 minutes. poured into a bucket and added the rest of the ingredients (except raisins).

I baked in only one bucket (today I have already baked so much in the oven that I didn't want more cakes.). I put the second bucket empty so as not to disturb the balance.

I chose program No. 4 “Sweet bread”. Weight - 1 kg, crust - light (insured). The display showed the time 3:16.

The semblance of a kolobok began to mix immediately. The dough tried to stick its leg to the bucket. I helped him a little to collect flour from the walls with a silicone spatula.


After another 10 minutes.


On a signal, I added well-washed and dried raisins, dusted with flour (1 / 2-1 tsp)

Here is the dough before proofing.


The paddle was removed after the first 10-second stirring. The time was 2:16.

(At this point, wipe off any remaining dough from the walls with a damp cloth. This will prevent sticking after baking and the brick will easily pop out of the bucket.)

40 minutes before the start of baking, the dough rose very well, I was afraid that with further growth it would jump out of the bucket, so I slightly crushed the top with a wet hand.

15 minutes before baking:


After the ready signal.



She let it stand for about 5 minutes, put the bucket on its side and very carefully took it out. The product turned out to be the most delicate, it already "breathes" (as my grandmother used to say).
I put it to cool on a crumpled towel.

I think you can put on a medium crust - the cake will be rounder.

some kind of beauty)))))))))))))))))))))))))))))) I didn't want to bake, but I think I can't resist

[Larissa]

Larissa, Thank you. Happy Easter cakes!
Tomorrow I will show my decorated one. Yesterday it was so tender that it slightly crushed the barrel. And today he stood and got stronger. Cool down better while standing!
Interestingly, I put a brick from C / P next to the oven cake - sides of the same color. From now on I will not change the color of the crust, I will just turn on "Baking" for 5 minutes and that's it.

[Shelena]

Shelena,
Not much yeast?
Reduce to 5 gr., After all, only 200 gr.

[A citizen,]

A citizen, thanks for stopping by!
Reducing yeast is not worth it! This is not bread, but Easter cake! The dough is heavy, rich. If you reduce the amount of yeast, there will be not a fluffy dough (we are trying to achieve this), but a dense, not rising.
Trust the person who has been baking cakes for 20 years.

Spec two, it turned out EXCELLENT!
Lena, I don't know how to thank you !!!!

Easter cakes rose mightily, and I forgot to slow them down as Lena advised because the one that was baked at the back wall turned out to be in the shape of a lid

[Shelena]

Shelena,
Thank you.

[Buloshnik,]

Buloshnik, Bravo!!!!!! What handsome men turned out! What a fine fellow you are! We were not afraid of such complex baking !!! Just great!!!
Your Easter cakes and these photos are my biggest reward. Thanks for the mood!

(Literally 5 minutes ago I remembered about you, told my husband that they were missing. I decided that they were loaded with work, and you were preparing a surprise for the family, it turns out.)

A citizen, you are welcome.

Helen, do you need sugar in a bread maker or not? In the original recipe there is, but not in the adapted for cotton

Or is vanilla sugar sugar?

Larissa, that's horror. And I didn’t write sugar !!!!
Needed, of course! 70 grams!
(You can't put out recipes at night .. Also tired.) Sorry.

thanks for the prompt reply, otherwise my panic has already begun ................ ........

[Larissa,]

Larissa, and I have now what a panic !!!
Thank you for seeing! And how uncomfortable it will be for me if someone has already baked WITHOUT sugar.
Then the only option is to soak in sugar syrup. Here's how:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4499.0
You will get a rum woman.

let us hope for the best

Lena, I kind of described to you that 1-2 h / l is quite acceptable

And now my questions. Fresh yeast purchased in advance deteriorated, I was afraid to get it out of the freezer, so I used dry yeast, 1.5 tsp. 1.5 hours are left on the cotton, but the dough has not risen much. I put in a little yeast, is it bad yeast or should it be?
Zest 1/4 how it happens? And isn't that much? Something i'm worried about

Laura, I put one tsp on a bucket without a slide, the zest is purely aroma and taste, why the dough doesn’t rise, I don’t know I have a pearl - you cannot stop

Maybe the butter was chilly (from the refrigerator, recently defrosted) And how did you organize the zest? I tore off a piece of the peel and crushed it hard in a blender. Maybe with yeast. I got one teaspoon of the remaining (tested) ones, and half of the new ones. The new ones were much lighter and smaller. Maybe they are "wrong"? Did you also do dry work? I am not particularly upset because I bought Easter cakes and someone will bring them as a gift. And we eat them a little. And I am very overweight. But I want it to work. I'll post what happens.

Or maybe the butter had to be melted?

[Larissa,]

Larissa, it’s in leaps and bounds! If you read in the comments to the recipe, many did it on dry basis. And everything worked out. Alas, dry yeast is unreliable, and I dislike it for that.
About the zest. I take a lemon / orange and rub the yellow / orange part (this is the zest) on a fine grater. I don't use the white part. It's a bit too much for a small bucket of zest of a whole orange, so I suggested grating a quarter of the skin. The rest remained unharmed.

Buloshnik, maybe it is worth soaking the cakes with syrup? Without this, it will be completely hard. There is technology in the thread I linked to. I once did this, injected directly with a syringe and sprinkled with a spoon. How uncomfortable I am in front of you.

It turned out not very big, but very cute. I added the zest along with the white part. I hope it will not be very bitter. A quarter for both buckets. At first, when kneading, the dough, like Shelena's, was a "tube".



I honestly lowered it so that it would mix better. At 2:16, I took out the shoulder blades and with wet hands straightened the top and wiped the sides of the mold.



Then everything almost froze. 1:30 looked like this.



When the baking began, the Easter cakes rose higher, but did not reach the top. When I got them they were so soft. We'll try tomorrow. I'm more worried about the zest.

Well, at the same time, a report on gray and white bread in one batch according to Shelena's recipe. Only, of course, a simplified version. I need to get some additives like malt and other flour improvers. And I am also one of those people whose instructions need to start with the words "Well, didn't it work?" At first I did not understand what it means

I chose mode No. 3 "Whole grain in accelerated mode", weight 1250 g Time was set at 2.45.

and therefore boldly set Whole Grain, medium crust. And only when the process was going on with might and main I wondered why Shelena had 2:45, while I had more than three. I started reading the instructions and looking at the panel with a magnifying glass. And finally I discovered that after the dark crust there are the words "accelerated mode". Probably as a result of this, the bread turned out to be heavy, but tasty.
Total:
Fast with semolina.

For 500 g

Water - 145 g
Instant dry cream - 1 tbsp. l. with a slide
Rust oil - 1 tbsp. l.
Millet flour. - 225 g
Semolina - 25 g
Sugar - ¾ tbsp. l.
Fine salt -3/4 tsp.
Dry yeast - ¾ tsp.

Poured water into the bucket, poured semolina, sugar, then flour, salt in one corner, yeast in the other, butter in the third, and dry cream in the fourth.
I put the bucket with the blank first, closer to the dispenser.

Rye and wheat with kefir.

For 500g

Kefir - 100 g
Water - 90 g
Peeled rye flour - 170 g
Millet flour. - 110 g
Fine salt - a little more ¾ tsp.
Sugar - 1 tsp
Yeast - 1 tsp
The oil grows. - 1 tbsp. l.
Lim. acid - on the tip of the knife.

She poured kefir at the bottom of the bucket, added sugar, then 2 types of flour, poured salt, oil, yeast, lemon into different corners of the bucket.

mode No. 3 "Whole grain", weight 1250 g, medium crust
need to go to accelerated mode




I will try as expected.

And another question for Shelenochka. Fine salt is zero or extra. I had an extra and I would have reduced it a little. Although, when I baked the first bread and salted it with ordinary salt, it seemed to me not salty. Here I am so mysterious.

Generally speaking, I like ordinary yeast more. But I never know when I'll get the baking time. I used to store yeast in the freezer, but it spoils it. I bought fresh yeast to sample the cake, put it in the refrigerator, but there was no time. Today I took it out, but they dried up and crumbled. I had to throw it away. And who stores fresh yeast how?

And one more joy - I began to get bread with a beautiful top. Although this may be an accident. My mysterious scales will turn off at the most crucial moment, so sometimes I miss the weight.

[Larissa,]

Larissa, I read about your experiments with pleasure. Very interesting.
The Easter cakes still turned out. Not as tall as we would like, but not cakes either. And koloboks with legs are just handsome. The yeast was clearly harmful and did not want to work it out to the end. Lazy. And they did not raise the beauty higher.
I don't think it will be very bitter from such a small amount of zest (even for 2 buckets). So, a nice shade. Try - rasskaare you
I store yeast on the refrigerator door for about a month. Sometimes I freeze 8 and 10g each (for different types of bread). After the freezer, they behave with dignity. But I try to use dry as soon as possible and do not store it for a long time (but also only in the cold). It is better to open a new pack than to get upset later.

Larissa, two loaves of bread on the Whole Grain program are pretty. (y) Try to bake them later on a fast program. White will turn out more magnificent.
But the scales are serious. I replaced mine last year (cheated). I bought flat ones in Auchan. So lucky! I'm not overjoyed. And they were worth a penny. I strongly advise you to spend money on buying more reliable ones. It will become easier for you.

Fine salt is zero or extra.

Extra! I didn't even think about zero grinding. I will continue to write more precisely.