Bread maker Polaris PBM 1501D (reviews and discussion)

Thank you very much. Stay connected in the next episode of kurnik!

Many thanks for the recipe, and for tirelessness in search of new recipes, and for sharing with us !!!! Let's wait for the chicken!

Good afternoon everyone. I also bought this bread maker for myself and really want to learn how to bake delicious bread))) But the "first pancake is lumpy" turned out ((((Baking in the French bread mode and it did not rise from me and it seems to me that it was not baked until the end. "it is on the Baking mode, but I didn’t figure out how to switch to this mode. He beeped me on the Heating function ... And you are all so great here))) I read and it’s so nice to watch your photos with bread! But I, too, will not give up, I will try again and still not master it)))

[Nataliya28]

Nataliya28, Welcome! You will succeed! Necessarily! The beauty bread maker will help you become a good baker.
Choose a recipe with the most detailed description and try again.
Good luck!

I decided to try the porridge mode for our bread maker. I wanted semolina. Well, she poured milk, poured semolina, turned on the mode. I was waiting and during the process it became clear that the blades were not twisting. I looked in the book and yes, it is. I switched to jam mode. I cooked semolina porridge, but for a long time. But I thought that if in the evening everything was put into the HP so that it was ready in the morning, then the semolina would still settle to the bottom during the night. Sadness. I really wanted it for semolina porridge - you need to interfere with it.

[severyanka76]

severyanka76, I would definitely not cook semolina porridge in a bread maker. : nea: Semolina is easier on the stove or, in extreme cases, in a multicooker.
It is better to cook rice, millet, wheat in a bread maker. It seems that one of the users wrote about porridge in Temko.

[Shelena,]

Shelena, thanks for the support!
I join, in the multicooker you get amazing semolina porridge!

And I did it here ... I can't even find the words. Took this recipe

[Inchikblinchik]

Inchikblinchik, but no! No need to cling to someone else's glory, in the nomination "The most crooked hands" I have the palm!

[Buloshnik,]

Buloshnik, a person who prepares muffins, cookies and kulebyaki cannot have such a nomination))) It simply cannot!

Well, you can argue, about the championship, once I got SUCH bread! I was ashamed to even write about my curved handles.

[Inchikblinchik]

Inchikblinchik, a little off topic, but if you cook semolina in MV, you need to interfere or not? I would like not to interfere

[severyanka76]

severyanka76, saw a recipe somewhere without mixing. Try to find it through a search engine.

[Inchikblinchik,]

The scent was amazing, but the shape ... to put it mildly frightens intriguing. We could not stand it, we tried it while still hot. Delicious!

Inchikblinchik, it turned out so lovely! It raises the mood very much! If you want it, you cannot make such beauty. If they added more liquid, it would not have been so cute, ordinary bread would have come out.
I usually, when adding liquid with a tight kolobok, be sure to help the kolobok with a silicone spatula. And only when it absorbs all the liquid and becomes like a normal kolobok, I close the lid of the HP.
Thanks for the mood!

Inchikblinchik, a little off topic, but if you cook semolina in MV, you need to interfere or not? I would like not to interfere

I had an unpleasant experience of cooking semolina in a slow cooker ... I decided to open it and stir it. Then she closed it and went to do other things. It turned out like in a fairy tale about a pot of porridge: I collected semolina throughout the kitchen
Now I never open the multicooker when the porridge is boiling.

Inchikblinchik, I baked this recipe on page 13 of my review:

Quote: Davud_SS on Nov 14. 2014, 20: 30The recipe for a delicious loaf was invented completely unexpectedly. And most importantly, on the 7th program Fast baking.

And I got a raw, dull, hard, badly baked kolobashka. I had to give to the birds

I think it's not your hands like that, but the recipe is not entirely correct

[severyanka76]

severyanka76, I do not interfere with putting the "multi-cook" at 160 degrees for five minutes and if I have enough patience I leave her to sweat a little more))) But this is for a selfish one portion of my beloved)))

Shelena, Today I tried it with the usual recipe, it turned out magnificently and beautifully! Rehabilitated!))) Thank you so much!

Tasha1111, Thank you!)) And after all, I reread the forum, apparently forgot and was tempted to a quick miracle with a beautiful crack.)) And in general, until there was a bread machine, everything I read was very incomprehensible.

[Inchikblinchik]

Inchikblinchik, so good that it turned out !!! I am very glad that the bread was a success.

So to be Kurnik!
The filling will be quadruple and extremely traditional.
1 layer - chicken
2nd layer - buckwheat with onions, tradition is so tradition, and therefore we refuse Saracen groats :-)
3rd layer - chicken liver or hearts, similar to the store then I'll decide
4th layer - onion with egg.
Stay in touch!

So, giblets are canceled! I didn't find it in the nearest shops, but go to the other end of the city ... But on the mini-market, my grandmother traded in chanterelles, the smell .... Head off! I took the whole basket at once.
So the number of fillings is reduced to three, and buckwheat with onions turns into buckwheat with onions and mushrooms.

It didn't work out .... I rolled out the dough too thin and in the oven the pie simply fell apart ...
There will be no photo ...

[Timofey,]

Timofey, dont be upset! The main thing was that it was delicious! They've probably eaten everything already.
I, having just read the composition of the filling, reached into the kitchen for a tasty treat.

Yesterday I bought this bread maker because it is the only one available that meets the requirements for baking bread with hop yeast and sourdough.
Requirements - a program with a long (at least six hours) interval for raising the dough.
There is no alternative. Other programmable stoves are limited to a rise time of up to four hours.
For example, the X500, the advanced X800, their prototypes and copies are limited to a four hour rise time.
I did not consider more expensive devices.
Generally not programmable only for thermophilic yeast, they are tuned with express programs of a full cycle for a maximum of four hours.
Cooking with thermophilic yeast like Saf-Lux, Saf-Moment and the like is not of interest in principle. The reasons are not discussed here.
Here I am going to find like-minded people to exchange experience in baking hop and sourdough bread on a Polaris PBM 1501D bread maker through
programs "Home program". The wife is engaged in bread. She has a positive experience in baking such bread in the oven, after kneading in a bread maker. But I wanted to automate this process by unloading my wife. All the same, it is troublesome business to watch the process for 7-10 hours, crumple on time, put in the oven, monitor the rise time, baking, temperatures. In theory, the bread maker discussed here has all the necessary features. You can accurately control the time (which is enough for 7-10 hour programs) and even the temperature at different stages.
But will it work out in practice? Let's try? Experiments on the use of different combinations of parameters in baking and analysis of the results are needed to achieve results quickly. I will help my wife in creating the program.
It is a little surprising that no one here posts the results of using a bread machine in the "Home Program" mode.
So - I propose to start a discussion and analysis in this thread. If you need a different topic, I ask you to suggest which one.

I am ready to post the results of the first experiment, indicating the program parameters for all fifteen points, the number of ingredients, photos of the result and a description of the taste indicators.

I saw questions about the compatibility of this apparatus and the Mulinex line with two mixers, but did not see the answers.
I will answer myself - the buckets for baking at Moulinex are slightly higher (for Moulinex for baking up to 1.5 kg, this one is 1.25 kg), but not enough to interfere
closing the lid. The lid closes and there is enough room for hot air to circulate (it is not known practically that with the top crust). The power of the heating element Polaris is greater than Moulinex, so the oven can be in a larger form (I will try). Further. The axles on which the dough mixers sit at Mulinex is a little thicker, but not critical. Backlash should not interfere with the batch. The mixers are interchangeable, apart from the fact that the smaller Polaris buckets need shorter and taller ones. Keep in mind - special dough mixers are needed for 0.5 kg buckets. At Polaris, the base-fastening of the bucket to the body is made more solid than at Moulinex. Although Moulinex never had problems with fastening. The system is simpler than an alternative type of Panasonic.

Compared to Moulinex on two paddles - there is a very useful display backlight, the ability to turn off the sound completely, the window is smaller (but there is a dispenser that reduces thermal insulation.) Works a little quieter. And of course there is a program with a long rise time !!!
That is, it is possible not only to knead, but also to bake traditional bread (so far theoretically).

First pancake:
1 Preheat 10min
2 Kneading 30min
3 Exposure 40 min
4 Kneading 2 -20min
5 Ascent 1 -120min
6 Compression - gas outlet 20s.
7 Ascent 2 180min.
8 Swab - gas outlet 10s.
9 Ascent 3-180min
10 Baking 60 min.
11 Heating 0 min.
12 Temperature selection on the rise 1-35 deg.
13 Temperature selection on the rise 2-40 deg.
14 Temperature selection on the rise 3-40 deg.
15 The choice of temperature for baking - 130 degrees.

The first pancake is the result

It tastes sour! Overexposed clearly. The program is too long or the temperature is high.
After maximum compression, it quickly recovers to its original state - elastic.

What is lumpy obvious. It `s naturally. This is the first result - the starting point.

We assume that the following program will be like this (you can edit it while not running):
"The second pancake" - in development
1 Preheat 5min
2 Kneading 30min
3 Exposure 4min
4 Kneading 2 -20min
5 Ascent 1 -60min
6 Swab - gas outlet 15s.
7 Ascent 2 120min.
8 Rebining - gas outlet 0s.
9 Ascent 3-180min
10 Bake 70 min.
11 Heating 0 min.
12 Temperature selection on the rise 1-35 deg.
13 Temperature selection on the rise 2-40 deg.
14 Temperature selection on the rise 3-40 deg.
15 Selecting the temperature for baking - 150 degrees.

[Rezi]

Rezi, I am happy to read about your experiments, because I don’t use the home program at all, and after a bunch of samples I bake in the oven, it is still tastier than from x. n. And advise your wife to bake "Artisanal bread without kneading", a minimum of body movements, and the result is always pleasing.

The Polaris 1501 is a unique bakery thanks to the "home program". This is the only stove (which you can buy without problems in the store for up to $ 500) with such rich features. Only on it it is possible to automate the baking of bread without dry yeast. That's why I bought it. There was an opportunity to buy a Panasonic 2501 cheaper than this one, but the goal is to bake traditional bread in a bread maker from start to finish according to the program of nine hours. Or proof that it cannot be done on it. It is interesting! We baked in an automatic machine with thermophilic yeast ten years ago. We have been successfully baking hop bread in the oven for a year now. So there is an initial experience for starting the research. Negative results are a necessity and inevitability of experimentation. I will post them without shame. Project support letters are inspiring. Thank you.
Congratulations to the owners of Polaris for the great hidden potential of the bread machine.
Let's open it up. Or we conclude that the potential is only theoretical.

I'm definitely not your assistant yet, because there is no time for experiments, I live in the country, there are a lot of things on earth (we have a district, equals.To the Far North), and in automation I am a layman, but according to what I have written I will do it with pleasure. So I'm just in favor!

Cooking with thermophilic yeast like Saf-Lux, Saf-Moment

There is no such thing as "thermophilic yeast" this is a delusion! 🔗Yeast
🔗Yeast_production There is a saccharomyces yeast. They are present both in the yeast pack and in your favorite starter culture.
in the air, on fruits and vegetables, in the intestines of humans. Yeast-free. Yes, this was discussed on the forum many times

Now I start the "second pancake" with fresh hop yeast. The program is as follows:
1 Preheat 5min
2 Kneading 30min
3 Exposure 40 min
4 Kneading 2 -20min
5 Ascent 1 -60min
6 Swab - gas outlet 15s.
7 Ascent 2 120min.
8 Rebining - gas outlet 0s.
9 Ascent 3-180min
10 Bake 70 min.
11 Heating 0 min.
12 Temperature selection on the rise 1-35 deg.
13 Temperature selection on the rise 2-40 deg.
14 Temperature selection on the rise 3-40 deg.
15 Selecting the temperature for baking - 150 degrees.
No proposals have yet been received to change the program. Let's try this - for statistics.
The uniform is used from Moulinex for 1.5 kg - runaway insurance.
The flour this time is white (last time it was cheap gray).
Traditional recipe based on hop yeast. Fresh yeast.
I don't close the Dispenser and the Window yet. I will slightly open the lid

Start! The program started at 8h. 45min. just. We are waiting for the result.

sazalexter - let's not discuss the types of yeast and their harm here.
Moreover, I myself am not sure about the dangers of dry yeast and the fact that they were grown on corpses.

BUT!!! Let's start from the fact that the goal is to make traditional bread in a long cycle with sourdough or hops. Let the reason for the purpose be sufficient that no one has said that dry yeast bread tastes better than hop yeast bread. Despite the fact that both the one and the other bread was prepared correctly. Both were delicious and delicious. But in comparison, the traditional always won. And acquaintances ask him exactly.
He has a kind of deep, sour taste. And a scent with memories. And with milk, it's just magical.

I find it useful to lay out tables with programs from our bread machine for those who have lost and those who are interested in buying.
And, of course, the limits in which you can program yourself in the "home program".




In addition, let me remind you how to program:
Select program number 15 with the "Menu" button. Then press and hold! the "Start" button pressed for three seconds.
The display will change. You have entered the Home Program control menu.
With the menu button you can now select the cooking stages. There are 15 of them.
The first eleven points determine the duration of each of the eleven stages. (1 Preheat. 2 Mix.
3 Excerpt. 4 Kneading No. 2. 5 Ascent No. 1. 6 Swab - gas outlet. 7 Ascent # 2. 8 Swing - gas outlet. 9 Ascent No. 3.
10 Baking. 11 Heating.) Four more determine the temperature at certain stages. On three rises and when baking.
Please note - there is an error in the instructions. Item 15 defines the baking temperature.
Temperature is measured and changed in degrees Celsius. The time of kneading in seconds. The rest is in minutes.
If you need to skip a stage, then set the duration to zero.
The stages change sequentially in increasing order from 1 to 15 cyclically by pressing the "Menu" button.
The step parameter (time or temperature) is changed with the up and down arrow buttons - increase or decrease.
You can press it several times or hold it if you need to make a big change.
After entering your parameters, it makes sense to recheck the program - press "Menu", look at the stage number and value.
Exiting programming is the same as entering - Press and hold the "Start" button for three seconds.
Launching the program for execution - short pressing the "start" button when the corresponding program is selected.
For the Home Program, this is # 15.
The sound signal at the bread machine is nasty (like everyone else). Beeps with every press.This can be annoying when running a program and when programming your program, since you have to press a lot of buttons.
Provided for disabling this nasty beeper. You need to press and hold the "Crust Color" button for three seconds - after that the bread maker will be silent until the next shutdown and plugging into the network (outlet).
However, keep in mind that disabling this works only in the execution mode of some program.
It's not hard to get around. We do this: plugged into the outlet, pressed the "start" button for a short time, the first program started to run (do not pay attention), pressed the "crust color" button for three seconds (the soundtrack will turn off), press and hold the "start" button for three seconds - the program that we launched for execution a few seconds ago will stop. Now you can easily program and bake further, or just bake - the bread maker will not bother you with nasty sounds. By the way - you can use the method of pressing and holding the "start" button for an emergency termination of any program. There is no need to unplug it in case of an emergency. Moreover, the stove has a memory.
I understand that everything I have written is elementary. But I am sure that there are people here who will find this information useful.
Let's bake bread together, and let ignorance of the interface of the bread maker not be a hindrance.

Table - This is more convenient to analyze.
As you can see, in the second experiment we are trying to improve the poor result of the first one by canceling the second workout (probably, this workout has irrevocably destroyed the result of lift # 2). Raise the temperature and increase the baking time.
Observation will take place at all stages. For the first time, the program was executed at night without any supervision.

[Rezi]

Rezi, thanks, not everything is elementary for me. Keep teaching us.

Inchikblinchik, but no! No need to cling to someone else's glory, in the nomination "The most crooked hands" I have the palm!

What about me ??? 7

[Rezi]

ReziAnd besides the programs I would like to see the recipe. Or have I overlooked something?

The recipe will be as soon as the result is beautiful and tasty. I used to be afraid to spread it - suddenly someone accidentally uses an untested recipe without delving into it.
Two and a half hours before the end of the program, that is, an hour and twenty before the end of the last ascent, I had to intervene.
The bread rose very strongly (I remind you that I put a bucket from Mulinex - 20% higher (more). But it also rose higher for it.
The dispenser stopped opening - it opened up to a maximum of a centimeter and rested against the bread. My wife and I began to fear that when baking, it would rise and rest even more, which is not desirable. There was an idea to move it to the oven and let it stand there and bake it in the oven. But we decided that we need to adhere to the main goal - baking completely in a bread machine.
And although the second experiment also failed due to the termination of the program, the baking was continued in the bread maker.
I stopped the home program abnormally and started the baking program for an hour. I assume (but not sure) that the maximum temperature is 150 degrees. Half an hour before the end, the color of the upper crust is snowy white so I don't like it.
I closed the viewing window with silicone. The dispenser did not close - there is steam coming out. Probably it cannot be blocked - those will be violated. process.
The result will be soon.

[Rezi,]

Rezi, welcome to our thread!
(It's so nice that this bread maker attracts so many interesting, creative people !!!)
Your experiments are rewarding and educational. And, indeed, they will be useful to many. Be sure to describe all your developments.
Polaris has many opportunities, here you are absolutely right. There is another stove with good features - Brand. She has a long programmable mode. I think you can take Brand's programs as a basis for creativity.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=160273.0

Thanks guru! I didn't find the brand on sale at all, so I don't know its duration of the program. But I will definitely look at the experiments with Brand.

So here are the results of the second experiment.Let's call it "not a pancake two".
The experiment failed due to the fact that the time of the third ascent was not correctly calculated. An hour and twenty before the end of the rise, the program had to be stopped, as the raised bread rested against the dispenser - a dent is visible in the photo.
Next time, we will decrease the rise time by this time.
Then he manually turned on baking for an hour. After half an hour, it became clear that the problem was with the top color.
I covered the illuminator with a silicone mat. The situation has not changed in an hour.
I began to add time. After half an hour, he stopped baking, was guided by the fact that an hour and a half is the maximum time
baking in programmed mode. In vending machines in general 68 minutes maximum. The crust did not become the desired color
It is possible that the shape is too high for this bread machine and there is not enough space for convection left.
Naturally, as in Moulinex, the shoulder blades were baked into the bread, since both the shoulder blades and the shape from Moulinex do not consider this a problem.
The weight of the finished loaf is 1170 grams.
Now let's see:



well, to expand horizons - hop yeast, which is:

[Rezi,]

Rezi, in my opinion, this option came out very worthy.

Next time, we will decrease the rise time by this time.

Another option is to lower the proving temperature. This will slow down the climb. I would try not to increase the temperature above 30 degrees. (Moreover, now you have baked wheat bread)

So, the result of the second experiment could be obtained with a program like this:
1 Preheat 5min
2 Kneading 30min
3 Exposure 40 min
4 Kneading 2 -20min
5 Ascent 1 -60min
6 Swab - gas outlet 15s.
7 Ascent 2 120min.
8 Rebining - gas outlet 0s.
9 Ascent 3-100min
10 Bake 90 min.
11 Heating 0 min.
12 Temperature selection on the rise 1-35 deg.
13 Temperature selection on the rise 2-40 deg.
14 Temperature selection on the rise 3-40 deg.
15 Selecting the temperature for baking - 150 degrees.
The experiment was interrupted firstly due to the initially long time of Ascent # 3.
And it would still be finished by hand due to the short baking time.

The goal has not been achieved, but the result is there. And for the second experiment, very encouraging.
In the morning I'll show you the cut and write about the taste. If you like it, I'll post the recipe too.

Final photos "no pancake 2"



The result is a four on a five-point system.
Cons - the top is not dark enough, I would like more airy.
The taste is good.

Preparations are underway for the third experiment "God loves the Trinity."
The proposal to reduce the rise temperature was substantiated and accepted.

In the future, the development of a program for sourdough bread. Stops missing a guaranteed recipe for starter preparation. All the tested variants have been acidified. If there is a recipe for the leaven and a decent leaven is obtained, we will develop a program for the leaven.

The Brand 3801 bread maker is not our competitor.
She has the sum of the last lifts # 2 and # 3 after the warm-up for a maximum of 1 hour 10 minutes. against our 6 o'clock.
There is no alternative to Polaris in terms of program length (and this is important) now.

The program "God loves the Trinity" has started
On the advice of Shelena and logically, the following parameters were introduced:
1 Preheat 5min
2 Kneading 30min
3 Exposure 40 min
4 Kneading 2 -20min
5 Ascent 1 -60min
6 Swab - gas outlet 15s.
7 Ascent 2 120min.
8 Rebining - gas outlet 0s.
9 Ascent 3-180min
10 Bake 80 min.
11 Heating 0 min.
12 Temperature selection on the rise 1-30 deg.
13 Temperature selection on the rise 2-30 deg.
14 Temperature selection on the rise 3-30 deg.
15 Selecting the temperature for baking - 150 degrees.
Baking at night unattended. Only in the morning I will check so that it does not burn.
The bucket is native, the shoulder blades are long native. The recipe and weight did not change.
I will cover the glass with a silicone mat.
We wait.

[Shelena]

Shelena, Buloshnik, Rezi, a monument to you during your lifetime. I'm so glad I got into this thread. There are few such stubborn and desperate people who are ready to share their best practices with other people.

[Rezi]

Rezi, and so that the shoulder blades are not imprinted, drip oil directly on them, or dip them in oil.

Results of the third baking experiment using the hop yeast program.
I put it at night, according to the above program.
But when he got up and looked towards the morning, he saw that the bread had risen and rested against the dispenser and almost touched the glass.
It was 1h50min before the end of the program, that is, half an hour before the end of the last ascent.
I opened the lid, crushed it a little (after that, the roof fell a little).
And he put it on baking, then because of the white top in the oven for five minutes - that's what happened.
The goal was not achieved, as again manual intervention in the program.
For the fourth time, everything is clear with the program, but what to do with the white top is not clear.

The fourth attempt is at night. Full automatic machine. There is a hope that everything will work out automatically.
The program is as follows:
1 Preheat 5min
2 Kneading 30min
3 Exposure 40 min
4 Kneading 2 -20min
5 Ascent 1 -60min
6 Rebining - gas outlet 15s.
7 Ascent 2 120min.
8 Obsynka - gas outlet 0s.
9 Ascent 3-150min
10 Bake 80 min.
11 Heating 0 min.
12 Temperature selection on the rise 1-30 deg.
13 Temperature selection on the rise 2-30 deg.
14 Temperature selection on the rise 3-30 deg.
15 The choice of temperature for baking - 150 degrees.

Since the results are already pleasing, I give a recipe:
350ml - water
3 tbsp. l. - leaven on hop yeast
1 tsp - salt
1 tbsp. l - sugar
2 tbsp. l. - sunflower oil
600 grams of flour
order as written

Yeast - hop cones are boiled with bran, then dried.
We bought them dry - as in the picture above. There is one on the market.
We bought. There is a plan to try it yourself.

The sourdough is made from them like this:
1 tbsp. a spoonful of dry hop yeast pour 1 glass of warm water, add a tablespoon of sugar and a tablespoon of wheat flour with a slide. Leave for a day in a warm place. After that, add flour and knead sour cream until thick. We put it in the refrigerator. When necessary we take for baking. Then into the refrigerator. It can stand in the refrigerator for up to a week.

[Rezi,]

Rezi, the photo of the third experiment is impressive!
I think that subsequent options will be successful!
I looked at your recipe. The bread is lean, there is no milk in it, which is why the top is pale. (We have already discussed this in the thread.)

bread maker Brand 3801 is not our competitor.
She has the sum of the last climbs No. 2 and No. 3 after the workout for a maximum of 1 hour 10 minutes. against our 6 o'clock.
There is no alternative to Polaris in terms of program length (and this is important) now.

You are wrong.
Choosing a bread maker to replace the Kenwood 250, I studied the parameters of Brand 3801 for a long time. Therefore, I remembered that the "Home Program" there was longer than in Polaris. Now I was not too lazy and re-read the instructions - it is. The total ascent time can be set 9 hours.

The goal was achieved on the fourth attempt.
Fully unattended in the machine.
The recipe is indicated above.
The program from the fourth experiment is working.
The glass was covered with a silicone mat.
The form is standard. The shoulder blades are long.
The photo of the crumb is unsuccessful - a cut in the middle.
And for some reason in the middle there is always a depression, and humps above the mixers.
Looks like a camel
Life is better than in the photo.