Bread maker Polaris PBM 1501D (reviews and discussion)

The Easter cakes were a delight. There is no bitterness, but a strong citrus flavor. Next time I won't put it down at all. My child is conservative in taste. I had half a loaf of yeast frozen. (I didn't think to cut them) And every time I used it, there was work in the mine. I can, for example, take fresh tremors, stir it properly, and if they don't start "playing" then use dry ones? About the scales, if you can post a photo. Do they turn off on their own?
Yesterday I ordered red malt and gluten from "joint purchases". Maybe they will help me in baking.
By the way, about "joint purchases." They are in every city, or in other cities, but they work with the regions. Everything's there. If not in these joint purchases, then look for others, or ask them to open the one you need. In those where I constantly graze for bread bakers presented from this site 🔗... To the price of the site, the organizer adds his own percentage for the hassle and transportation costs. On average, this is plus 20%. But all the same, the wholesale price plus org replaces the endless running around for the right product, and often it is cheaper than in the store. So those who cannot find malt or a variety of flour in their city, then look for joint purchases.

[Larissa,]

Larissa, all doubts and worries are behind. It's good that, in general, I liked the cake. Next time you add supplements, do whatever you like. Someone loves candied fruits, someone nuts, etc.
My Libra is Saturn. Look at the number in my technique (there is also a small photo) The scales do not turn off quickly. Sometimes I went to the balcony for a new bag of flour - they waited. Measured accurately. They cost about 300 rubles.

I want to show you my first child from a bread machine with an elegant hat:


Cuts.

Hello everyone! Christ is Risen!!!
Many thanks to Elena (Shelena) for the cake recipe. I want to show what I did. I used the recipe, where they forgot about sugar, but I read it wrong and instead of 1.5 tsp. added 1.5 tablespoons of vanilla sugar. It is quite possible that it was because of this that the top of my cakes slept. But they still turned out to be very tasty.
I made the first batch clearly according to Elena's recommendations, kneaded a little 40 minutes before baking and they did not rise anymore, so they turned out lower. I didn’t do that with the second batch, but the top failed. It was a little upsetting, but I found a solution. I replaced the glaze with meringue and kept them in the oven for a little more (7 minutes). From this they did not become drier. One cake had a critical failure of the top and I put one bezushku there and decorated it with raisins in chocolate. It turned out something like a "mountain peak" composition. There was very little time, so there are no detailed photos, only the final result.

I sent it to the oven, smearing it with whipped protein and sugar, so that this meringue would bake. It turned out to be very sweet and in my case, additional sugar is not needed for taste in the cakes. And yet, it is quite possible that the problem with the tops is connected with the voltage in the network, we have it from 170 to 190. At night 200. But almost never 220. All my breads have the same problem, the top has failed. The dough rises is always great, but as soon as baking starts, "the roof falls". Apparently insufficient temperature.

[Vika,]

Vika, Thank you! Happy Holidays !!!
Here I am a muddler. And you fell for this sugar-free recipe!
I reproach myself for inattention - people trust so much that they don't even think about why there is no sugar in the kulich.
Thank you for such an attitude towards my recipes! It's a shame it did me a disservice this time.
You have got beautiful decorated Easter cakes.The dimples on the roofs are completely invisible. Wouldn't say - and would not see b.
Vic, vanilla sugar couldn't affect the top.

I made the first batch clearly according to Elena's recommendations, kneaded a little 40 minutes before baking and they did not rise anymore, so they turned out lower.

Vika, here is an important point - my dough grew SO strong that it would just fall out of the bucket. Therefore, I did not knead it, but crushed it (I lowered it slightly with my palm). And it continued to grow further. But this may not be the case for everyone.
Tell me, was the yeast pressed or dry? What was measured?

[Vika,]

Vika, so much yeast is designed to process sugar. Since there was little sugar, the yeast had little work to do. Most likely, this is the reason for the sagging top. (Remember, in my 1 experiments there were the same problems with the top. We came to the conclusion that there is a lot of yeast, reduced it - everything worked out.) Therefore, if you leave the amount of sugar you like, then put less yeast.

Pressed yeast, specially bought fresh. And I, too, have grown so much that they almost jumped out of the bucket. The second time I grew up a lot on one, I slightly crushed it, but I did not touch the second bucket. I measure yeast on a kitchen desktop electronic scale. I'll try to work with the yeast again.

Thanks for the tip!

[Vika]

I'll try to work with the yeast again.

Vika, give them sugar, let them work.

Now I will. I'll start with bread and show you what happened

[Vika.]

I'll start with bread

Vika.
If the roof falls off the bread, then reduce the yeast. You understand that they are different for different manufacturers. Yours are clearly too active.
Also watch the kolobok. If it is watery, then the roof also falls off. Try dry yeast for comparison. Maybe it will be better with them.
You can try different modes for the same recipe.
Good luck!

Lena thanks! I will start to reduce the yeast. But my kolob, on the contrary, is very thick, I have to add a little water.

[Vika]

VikaSo, for now, we leave one version of dropping - excess yeast.

Lena, apparently, yes.

Hello everyone. I got a bread maker three weeks ago. Everything was fine. Bread was baked almost every day. Something went wrong yesterday. In the first mode, the main one, after the signal about the addition of ingredients, the bread maker froze on the kneading, the display showed TIMER, and the dough was constantly kneading, although the rise in time should have begun. Nobody faced such a problem? What do you recommend actions?

[tatatimofeeva]

tatatimofeeva, Contact the service or your dealer.

[Tatyana,]

Nobody faced such a problem? What do you recommend actions?

Tatyana, Hello. I had the same situation on the 1st program. She was also afraid that the stove had broken. Disconnected. I restarted the program - then everything worked without failures. Now I just keep track of the batch on program # 1. Fortunately, there were no more such failures. (My stove is already a year old.)
Of course, you can exchange the X / P for a new one under the guarantee.

Hooray, it worked. I was not satisfied with the last kulich and decided to try other yeast. I added margarine instead of butter (to reduce the cost)
Cognac instead of liquor. I removed the zest completely. I reduced the vanilla sugar to 1 tsp (I didn't have the patience to shake more from my jar).

And at the very beginning it seemed to me that the right bucket was watery, and the left one was cool.



I added half a spoonful of flour to the right and a spoonful of milk to the left.

But still the left one was a little steeper. Visible in the puddle below.



All the time during the kneading, I lowered the tube down with a spatula, because it seems to me that the upper part did not participate in kneading.



Interestingly, if this is not done, then the batch will turn out to be normal?

She pulled out her shoulder blades and began to wait. The dough rose decently before baking.



And when the baking began, then, like a baker, it rested on the lid and grew together a little.





The cakes turned out to be soft and tasty.





I'll take a picture of the yeast later. Both bad and normal.Here you can upload or be considered advertising.

[L. Laura]

L. Laura, You can and even need

Well, then the little white ones did not rise (or, more precisely, they did not rise well), and the green ones were the last option (they rose well, and not the first time)

Loaded now rye-wheat with bran, according to this recipe
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=114586.0
Only here is an ambush - the bran is not sifted, I sifted the flour separately and mixed it with the bran, then poured it into a bucket. Nothing irreparable will happen?

[Buloshnik]

Buloshnik, Everything will be OK. Secretly, I buy fresh and tested flour, so I don't sow

Well, so far, it seems to be going fine, although the bun is somewhat ... rude, I suppose, but it's probably the bran give their own.
We continue sea trials :-)

[Buloshnik]

Buloshnik, I often bake bran bread. The gingerbread man is heavy and the bread will rise differently than without them, it will be more dense. Why sift the bran? They are quite large ...

Tasha, you're absolutely right, the bread rises quite sickly. So you reassured me.
Yes, but you can't throw in the bran recipes?

[Buloshnik]

Buloshnik, I'll give it up Only tomorrow. I love the bran bars, they come out nice!

Hmmm ... A kind of clumsy snag ... I should understand what the mistake is
Maybe put less bran ...

How about a tooth? I would like to see the cut!

Let's try
The crumb is too dense, the yeast clearly did not work (pronounced yeast taste), the crust is wooden ...
In general, another failure in my experiments with rye flour. Maybe you need to use activated live yeast?

: mail1: Buloshnik, I looked at the recipe properly ... Whole grain flour, rye flour, and even 50g bran is a very heavy mixture! With bran and wheat it always turns out 1/3 less. I would like to hear Elena's opinion on this recipe: rose: very. Can I change whole grain flour for 1 grade?
I like Elena's recipe for rye bread (the one with the seeds on top). I bake it often. Have you tried it?

Yes, I already baked on "Extra", but with bran you really need less. And yeast seems to work, but it was stored for a long time. And more about the bran - it is written that they must be fried to a "golden" color, to know how it is visually ...

I would like to hear Elena's opinion on this recipe

That's for sure !!

[Buloshnik,]

Buloshnik, Natasha, I'm not a great expert on such breads, I don't use bran in large quantities. But still I will express my opinion.
Buloshnik, the bread in the author's photo is not much better than yours. It is seen that it is dense and low. There is no cut at all.
I completely agree with Natasha - the recipe is complicated. I would not risk baking according to such a recipe without getting my hand filled with rye bread. Whole grain flour would be replaced by wheat 1 grade. And, what is important, the yeast would take good quality pressed. They will raise any dough well.
Since your yeast has been stored for a long time, then they, most likely, were the culprits of the flat bread. Take others. Larisa's experience with Easter cakes VERY clearly showed how much depends on yeast.

And more about the bran - it is written that they must be fried to a "golden" color, to know how it is visually ...

I never fry the bran - I'm lazy. But I add them no more than 2 tbsp. l. for bread weighing 750 g, you can fry a little in a dry skillet.

Buloshnik, try to bake that rye, for which there are intermediate photos in the recipe. Then it will be easier for you to be guided by what the bun should be.
And everything will work out! Good luck!

Larissa, what beautiful Easter cakes turned out !!! After all, you did not give up and brought this recipe to mind!
That's what good yeast means! The result is fluffy. Since the yeast is so active, you can add a little less the next time, or neatly "stroke" the tops 20 minutes before baking. Then they will not rest against the lid of the bread machine. But I really liked them too.

[Shelena]

Shelena,: rose: Directly my thoughts about this recipe, but I wanted to hear the opinion of the owner of the topic and an experienced baker.
Buloshnik, For you, my favorite recipe (one of the most favorite): DIET BREAD WITH BRAN

-340 ml of water (up to 260 ml can be replaced with milk whey)
-1.5 tbsp. l. vegetable oil
-1 tbsp. l. honey
-1 tbsp. l. natural apple cider vinegar (optional)
-1.5 tsp salt
-490 g of 1 grade wheat flour
- 50 g of wheat bran (you can take some of the rye)
-1 tbsp. l. wheat germ
-1.8 tsp dry yeast

If you do not have wheat germ, then take 1 tbsp. l. instant flakes (oatmeal or multi-grain), which I do, because my grain was rotten during the first germination and I did not try again. While sifting flour, soak the flakes in liquid. to get wet.

There is a lot of bran and the kolobok will be capricious (maybe the roof will fall a little). Put all the flour and half of the bran in a bucket, and add the rest gradually while kneading.
I think you can take flour, too, but I haven't tried it.

Guys, save with advice! The beloved bread maker seems to have died. The following happened: the stove was baking bread, the screen and the light went out, and the stove continued to bake ... The bread was almost burnt, thank God it caught itself in time! Previously, there were such overshoots: in the process of kneading the dough, the stove hung, that is, the screen showed chaotic sticks and it kneaded the dough without stopping. It was saved by a short disconnection from the network (fortunately, the stove remembers the program) and then everything went on as usual. This time it was the same, but it ended sadly ... It is impossible to hand over to a service or a store - the manufacturer did not put any instructions or a warranty card in the kit, and since they gave it to me, it didn’t work to return (((Who had problems with darling, answer me ?!

[Davud_SS]

Davud_SS, why not hand over for repair not under warranty? Its cost may be adequate to the wave. We (and I think you do) carry out diagnostics and sound the cost of repairs, and then you decide whether to repair or not. My stove also hung, but without fatal consequences. Have you tried turning it on in the morning?

I tried it in the morning - it is silent. Ten immediately heats up, the screen and the lamp are off. So, I think I'll have to carry it for repairs. Very sorry. I was already thinking about purchasing a new one, but when I saw the current cost, the desire disappeared.

Matvey, here along the way the "brains" ordered to live long, and this is the most important unit of the device. It is repaired only by replacement, it seems to me that the amount of repair comes out slightly less than the new HP.
Try to go to the office. site "Polaris", because all numbers are on the body and packaging

Repaired only by replacement

Why should a person be so upset! Not a fact at all. On my washing machine, something in the board was re-soldered (inexpensively) - it works.

[Davud_SS]

Davud_SSTry to find a receipt, this is a guarantee. HP is one-time, the manufacturer does not provide for repairs at all, if it breaks down under warranty, then it is simply changed to a new one or they are returned, loading the dead HP on the seller.

The following happened: the stove was baking bread, the screen and the light went out, and the stove continued to bake ...

This is my bad dream. I often leave HP on the timer to bake bread. But I have a different brand of HP ... Good luck to you!

On occasion I snatched a packet of dark rye malt, now I am thinking about where and, most importantly, how to use it. The recipes on the site are a bit tricky. Donate to poverty for a syrup and a poor recipe

Timofey, how is it simpler? What do you mean? Otherwise I'll write, but it turns out not that ...

Natalia, how can I explain, here I have a set of ingredients - flour (rye, wheat), dry yeast, salt-sugar. In general, the standard set of a pensioner householder :-) I would like to proceed from this, plus I do not want to arrange shamanic dances with a tambourine (leavens, operas, etc.)
Something like that...

[Buloshnik]

Buloshnik, look at the PM.

[Timofey,]

I have a set of ingredients - flour (rye, wheat), dry yeast, salt-sugar.

Timofey, Based on this set, I can recommend this proven recipe (my own):
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=402737.0
If there is no wholemeal flour, then replace it with rye with the addition of bran, follow the bun (there is a photo of it in the recipe). Good luck!

Davud_SS-Matvey, sympathize with you. All these repairs are so unpleasant.
(Last week my favorite airfryer broke down. We need to take it to the service ...)

Natasha, thanks for the recipe! I'll try to bake this.

Natalia, Elena, thank you very much. I will definitely try the recipes

[Davud_SS]

Davud_SS,
If under warranty, then for repair or replacement.
If there is no longer a guarantee, check the capacitors with a tester first of all, I don’t know this HP, but their model 027 multicooker was cured by simply soldering one capacitor.

Elena, your kefir recipe is just a BOMB !!! The bread is soft with a crunchy crust, slightly sweetish, but in the very pleportion!