Bread maker Polaris PBM 1501D (reviews and discussion)

Despite the good result for experiment 4, there is an idea to slightly improve the result.
I repeat - result 4 is very good. Can be used.
If you remove the humps-hills (I don't know how, tell me), then the ideal will be for many.
But I want to finish it for myself, and my wife also wants it.
Now the goal is to make the most airy bread.
You give me more holes and bigger ones!
So that with the same recipe and weight, the volume increases by 50%
Someone does not like it - for example, for sandwiches, it is better such as in experiment 4.
But the goal is now - as airy as possible. Maximum volume per unit of mass.
There is an assumption that you need to return the second workout, but give the maximum time after it on the rise.
In order not to sour - reduce the rise of the second. So let's go. Here is the program for the Pyaterochka experiment.
The molds will be small with small blades - we are simultaneously testing two brands of flour "Ryazanochka" and "Pyshechka".

Shelena, you have chosen the right Polaris!
Brand 3801 - the weight of the product is 20% less, the power is two times less, the mixer is one, the shape is square, the drive is complex - less reliable, it is impossible to choose the number of shapes (one for 1.25 or two for 0.5).
Congratulations to those who stopped at Polaris!

I forgot to post the fifth version of the program.
Now the following program is in operation:
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 60min.
8 Rebining - gas outlet 8c.
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.

[Rezi,]

Rezi, how did yesterday's bread turn out? Did you live up to expectations?

Shelena, you've chosen the right Polaris!

Thank you!
In Polaris, I immediately liked the design and variants of the buckets. Then she carefully studied the instructions.
I think our stove is very good. I am completely satisfied with my choice.

The fifth programming program - full automatic machine per night - 2 * 0.5kg





and in the afternoon we fix the result on a big bun





the recipe is indicated above
program # 5 is stable
I consider the goal of "baking bread with hop yeast in full automatic according to the program" fulfilled.

We want to achieve the goal - the most lush bread.
Any considerations? Please share!
There was an idea with a second crimp, the result is excellent, but not in terms of splendor.

Where to go? Change the recipe? Or edit the program?

[Rezi,]

Rezi, Bravo! Excellent result!
Your experiments are very, very useful. Thank you for taking the trouble to describe everything in such detail.

We want to achieve the goal - the most lush bread.
Any considerations? Please share!

I think it's worth asking this question in the topic about hop sourdough: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=413702.0
Experienced people there will tell you how to act.

Ok, thanks, neighbor!

While everyone is silent.

Wine bread in the studio!


The latter program turned out to be universal.
It even made wine bread.
It turned out unexpectedly great the first time - on full automatic.
What I really wanted - very big! while the weight is only 720 grams. finished!
Very curvy! Under strong compression, it does not stick together, but is restored without loss of volume.
Very interesting. A kind of bread. Only the color shocked me
Not visible in the photo, but the color of the crumb is with a purple tint. Not white at all.
More precisely - light gray with a purple tint. And purple is not uniform - large spots.
This is because of the grapes - black grapes, blacker than Isabella, were brought from Astrakhan.
When I looked at the wine, I was surprised that the bread was not black at all.
The daughters liked the color - they have purple in second place after pink
Yeast is called liquid yeast. We took them from wine foam - the wine is worth playing, homemade.
And they survived twelve hours with honey. It turned out extraordinary.

Oh give, give me freedom!
The program is the same. Liquid grape yeast, but now from white grapes - white bread, not purple.
Super lift. It was baked on a full machine. I rested on the cover with almost the entire roof. It's good that the cover is removable !!! - can be soaked and washed without problems (hopefully). It is necessary to reduce the weight by one and a half times and there will be an ideal.
This ready-made bread weighs 970 grams.
according to the recipe with "Calvel's leaven and bread made on it"
400 gr. ripe leaven
300 gr. water
600 gr. flour
Art. l. Sahara
h. l. with a pile of salt
2 tbsp. l. vegetable oil
+ Polaris on our program
and in a full automatic machine without supervision we get wonderful bread (well, you just need to reduce the weight a little to fit into the volume)
Many thanks to the girls from the branch "Kalvel's leaven and bread made on it"

Oh! What a glorious bread mushroom turned out! And fluffy as you wanted! Thanks for the new successful experiments.

[Shelena,]

Wow, what experiments are there. And I just decided to do the sourdough, put it on, fed the iiii ... it got colder, I'm waiting for the heating season))). But I tried rye according to yours, Shelena, recipe, and in the second bucket there is bread with semolina. It turned out so great, thanks a lot for the recipe and the tip! Such lush and tasty bread came out, therefore I did not have time to capture it!))

Hello everyone! My name is Julia. Thank you for this site, this topic, special thanks to Shelena, you finally convinced me that my choice of Polaris is correct and I will not be disappointed. I ordered this model for myself, I can't wait, they will bring it on October 12. So take the owners of HP Polaris 1501d into your ranks. When I ordered it, I decided to read the reviews and was upset after the reviews from Yandexmarket, but it's so good that I got here. There are photos and real users here and I believe you. I want to learn from you and be friends. Before that, I had two Kenwoods, one gorenie, but after moving to another country, I had to leave them there and now I decided to try a new brand Polaris for me.

Hello everyone. I come to you. In a couple of days, a new inhabitant of the kitchen from the Polarisov family will settle with me.
In fact, I have long baked bread only in the oven, and my HP LG, which started my acquaintance with our forum, lives with my mother. But now they put me under such a load, not to say more rudely, at work, that it seems that I cannot do without HP. The oven in the oven has no time. I also drop into the forum every couple of days for a second.
So I ordered Polaris. Moreover, I desperately need a flexible manual program for sourdough bread.

And the roofs of the bread are so white for everyone?
And I bake in the oven, in h. n. oooo very rare.

And the roofs of the bread are so white for everyone?
And I bake in the oven, in h. n. oooo very rare.

I noticed the dependence of the top on flour, the best summit was given by Sokolnicheskaya (not advertising). But this is my absolutely personal opinion.

I tried different flour, but the roof is still pale, and you can't compare bread in the oven and in the oven. n. But this is my opinion!
But on the other hand, according to the test, our stove is smart! I can't do without her!

On the same page, our photos - everywhere the roof is beautiful (except for the last time "mushroom" when the dough literally did not rest against the lid of the bread machine). That is, the matter is in the program, or rather in the baking time and temperature. Structurally, everything is fine - otherwise the roof would never have turned out baked. Recently, I have not even covered the glass with anything - it does not affect the color. The thermal insulation of the glass is normal. Moreover, the dispenser must not be closed - water evaporates through it!
If you want a baked roof - copy the program you want in 15 mode, but add time or temperature (or both). It is a pity that the temperature of the modes is not indicated in the instructions.
The most successful programs are regular at Panasonic - no one forbids copying them. Perhaps they will even know the temperature.

In general, this stove is beyond competition for sourdough and natural yeast (grape, apple, hop), that is, for a long mode. Therefore, all the other (more primitive) programs are within her reach - two, three experiments, and that's it. The main thing is to record and analyze and upload here for people!

P.S. Baking in the oven is not a good idea. Better to achieve a full automaton is not difficult.

P.P.S. Note! This is 10 '- ten minutes. But this is 10 '' is ten seconds. The time in our stove is programmed in minutes (') and seconds (' '), depending on the mode.

[Rezi]

Rezi, --15 program for me is generally fear! I am still afraid to approach!

old, probably already!

If something to you in a personal! For a consultation.
About baking in the oven, I can argue with you! With x. - don't compare!

No need to argue. Of course, it will be better to bake in the oven, if the oven is also with convection!
But we are talking about the automation of baking - so as not to get up at night and not sit next to the oven,
and not catch the escaping dough. We loaded it, turned it on - then we extracted the result.
This oven can bake complex bread as well. For this you need to buy it.

And if purely for kneading, then any one with two shoulder blades for five hundred rubles (maximum for a thousand) is enough
buy and knead in it.

Honestly, it’s me for you to try program 15. I wrote everything in detail how to program. Do you want to make a movie in general?
It couldn't be easier.

Honestly, it’s me for you to try program 15. I wrote everything in detail how to program. Do you want to make a movie in general?
It couldn't be easier.

"Give it to the film! Give it to the film!" ©
Perhaps with pleasure I will see how to use the programmed mode

There will be a movie. I didn't think that the programming process (more precisely, the introduction of parameters) could cause difficulties. I hope that after eliminating this "problem", we will begin to jointly develop optimal programs for various purposes. This is where baking experience and knowledge are really needed. And now let's figure it out with programming. I have not yet watched the opportunity to upload a video. If not, then a series of photos will also be a visual instruction.

The stove will come to me tomorrow. But I will try the current on Wednesday. (We have a new state holiday. We will rest.)
I will start right away with the manual program. This is what I need.
Well, on weekends, baked goods will still be in the oven. Xn for working days - when there is no time.

The other day I tried to bake chocolate bread strictly according to Polaris's recipe book (page 11).
An amateur taste. It does not harden for a long time. Good with butter, cheese and just like that.

[Gennady,]

Gennady, what a pretty bread turned out. :) And what does it taste like? For a cupcake or for bread? Haven't baked chocolate bread yet?

Inchikblinchik-Inna, thank you for sharing your impressions of the breads. I am pleased that I like the taste.

Senorita, tuskarora, welcome to the ranks of the fans of this stove! Share your impressions and, of course, recipes.

And the roofs of the bread are so white for everyone?
And I bake in the oven, in h. n. oooo very rare.

Lena, my machine is blushing normally. It suits us. If I bake with milk, then a very beautiful roof.

15 program for me is generally fear! I am still afraid to approach!

Can not be! Lena! It's quite simple! : girl-yes: Practice without filling out forms so you don't get nervous. Just click and enter the program. (The algorithm is in the topic.)

Something like a cupcake.

Hello everyone! Well, now I have received my long-awaited, I will start experiments. On examination, one nuance confuses: the mixing blades are very easy to pull out, which is very confusing. Kenwood and burning did not have this (((is this normal? Will they fly out during mixing?
And how do I add a photo here?
Thank you in advance.

And how do I add a photo here?

https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=334291.420

Will they fly out when mixing?

No.

[Gennady]

Gennady, Thank you! I'll try to do this on occasion.
Senorita, don't worry, the shoulder blades won't pop out. Just don't confuse which agitators are for which buckets.

Thank you, the dough turned out with a bang, as I need, bread is being baked at the moment.

[Julia,]

Julia, the dough is kneaded with two scoops perfectly.
I wonder how you will get the first bread in the new oven.

[Shelena]

Shelena, good evening. Here I have such a problem - when taking out bread with shoulder blades, decent pieces of crumb are pulled out. I already watered with oil, something to no avail. What about you?

[severyanka76]

severyanka76, good evening!
I hate holes in bread terribly. Therefore, I always take out the shoulder blades before the last proofing (I write about this in almost all recipes). The holes are tiny.
I understand that this method is not suitable for everyone, so I can recommend you not to take the bread out of the buckets immediately after baking, but let it stand for 5-7 minutes under a towel. Then the crust will be slightly moistened, and it will be much easier to take out the bread, without huge holes.

You definitely can't do anything with this, since this is due to the large gap between the lower edge of the blade and the bottom of the mold.
The gap is large. The dough goes there. The dough is baked from the bottom to the crust. When pulling out the shoulder blades, a piece of the bottom crust and crumb are separated. The oil cannot affect this in any way. An attempt to fix the paddles will lead to the same result as now + the problem of shaking the bread out of the mold. It's better to calmly shake it out of the mold, and then it will be more convenient to pull the shoulder blades out. This problem is familiar from the two Moulinexes. And I was ready for this problem on Polaris. And so it happened.
As always, there is a way out, but ...
You can only try to reduce the gap. If the gap is so small that the dough does not fall between the shoulder blade and the bottom, then the loaf will fall out on its own, and the shoulder blades will remain in shape. You don't even need any oil.
BUT! Be prepared for the fact that if not neat or just unsuccessful completion, the blades will begin to scratch the bottom of the mold. Then the Teflon layer will be broken, it will burn strongly in that place, it will probably (not sure) rust. You will definitely not like it.
Here is such a design feature. Where people do not complain about the shoulder blades remaining in the bread (or rather, a shoulder blade! There is always only one blade!) - there the fastening is completely different - the very joint of the mold with the body and the blade with the axis. And this mount is for one blade only. In our stove, as in all stoves with two blades, there is such a drawback - the blades remain in the loaf and not very neat funnels remain when picking out
I would be glad if someone is wrong and if someone dissuades me from my theory.

[Shelena]

Shelena, exactly, you really said more than once that it is better to take out the shoulder blades. I'll try to hold a bucket of bread under a towel, if I can't get the scapula in time. I wonder what about other bread makers? Who decides how this issue?

[Rezi]

Rezi, woo-t !!! I thought maybe it seemed to me that the crumb was sticking due to the gap between the bottom and the shoulder blade. I thought that the brachok was at the shoulder blades, but for sure, if you saw off the shoulder blades (your hands itch), they would scratch the bottom. Let's eat bread with holes!

We have Temka about the shoulder blades on our forum:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=239.0
Look, maybe there are some options. (I have not read this topic yet, I left it for tomorrow.)

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Something like that. Something not very good for me. Baked on a dark crust, but it doesn't look like a dark crust. Light bread. The top is white and opal. Unbaked bread inside. Tomorrow I will continue experiments, if it does not work out, I will have to return it.

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And it rose so beautifully ...

[Senorita]

Senorita, Julia, don't return! The stove is good. Shelena gives many recipes on the first pages - all are successful. Try it!

Something like that. Something not very good for me. Baked on a dark crust, but it doesn't look like a dark crust. Light bread. The top is white and opal. Unbaked bread inside. Tomorrow I will continue experiments, if it does not work out, I will have to return it.

And what is the recipe? In the original recipe book, in many cases, there is more liquid than is needed. Mainly white for 600 g flour 380 ml - my roof has fallen too. And when I took 350 ml, everything turned out fine.

I have steam coming from the dispenser during baking, can it also be covered, like the window? To make the top blush?

The top is white and opal.

Senorita, I already wrote in the topic that I had the same problem in this stove: it rises well, and then the top falls off. I solved the problem by reducing the amount of yeast by about 1/3 of the recipe. Experiment rue and everything will work out.

I wonder what about other bread makers?

In Panasonic, the spatula is very carefully pulled out (a small hole and a strip from the knife remain. But I still pull out the knives in both stoves (if I don't pass the time)

In the original recipe book, in many cases, there is more liquid than is needed.

And this is the same, but according to the recipe book I did not bake anything. But after all, when there is a lot of liquid, it can be seen on the kolobok ...

[Tasha1111]

Tasha1111, Thanks, I'll try. How did you solve the problem with the white top?
in general, on a dark crust, this is a very light bread. I have been baking bread in bread makers since 2006 and now I am upset. I'll try a couple more days. If not, you will have to change. But! I really want her to stay with me. I really like its package and set of programs.
I really hope that I will make friends with her.
I sinned on stress, but we have 230-234,
measured yesterday.
By the way, I am a pastry chef by profession. And I have been working with the test for a long time. I have perfect bread in the oven. I don't put much yeast. But, I really want my bread machine to work perfectly. The bread maker is much more economical than my 3 kW oven. And it's more convenient. In general, I will experiment.

How did you solve the problem with the white top?

To be honest, I don't really like the top in this stove. Maybe this is my copy, I don’t know ... It got better when I began to transfer the dough to the L7 form. In my opinion, on page 13 there was such a piece of advice from the Fairy Tale and I used it. Another super top is obtained in 15 programmable mode. I think it depends on the baking temperature, but it can only be changed on it

I looked: on page 23, and on 13 I just wrote about the top ...

Guys and girls, tell me please, does the dispenser work on any program? Let's say I want white with nuts. I load nuts into the container and put the main program, will it work?

I load nuts into the container and put the main program, will it work?

Yes.

Works, but may get stuck! I fall asleep on a signal