Bread maker Polaris PBM 1501D (reviews and discussion)

[Old bear]

Old bear, Tasha1111, Thank you! I'll try. By the way, the sound really turns off, I did it yesterday

And my beauty came to me. While I'm at work, she stands warm. Wait, I'll stomp to the house and load something fast. And tomorrow I will indulge in the manual program.

[tuskarora]

tuskarora, Congratulations! I look forward to your feedback

[Old bear]

Old bear, Gennady, does the dispenser open once or open it again during the mixing process? It's just that now part of me spilled out, and part remained in the dispenser ...

It's just that now part of me spilled out, and part remained in the dispenser ...

This is exactly the case with me, so I just began to fall asleep at the signal

[Tasha1111]

Tasha1111, Natalya, then it should be so? It's just that I don't always have the opportunity to stand by the stove .... That's why I bought it with a dispenser.

[tuskarora]

tuskarora, Helen, I only admire your breads!

tuskarora, Lenochka, I only admire your breads!

Give me a tip, I also want to admire

Natalya, then it should be so?

I think it shouldn't, but I still don't get enough sleep

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Here's what happened. Darnitsky and White. I cooked according to Shelena's recipe, on mode 1, with a dark crust, set the weight to 1000 grams. Today it is rounder because I covered the window and dispenser with a silicone mat. The roof of the white has not fallen, it pleases)))) It is very confusing yet again that for a dark crust the result does not match. Now in half an hour the bread will cool down and it will be possible to cut it and evaluate the crumb in the context and taste. I'll try to make a cupcake soon. You need to test everything.

[Tasha1111]

Tasha1111, and you take a look at her profile!

Does the dispenser open once or open it again during the mixing process?

Once on signal, but twice in a row.
I control this process, since sometimes not everything gets enough sleep, especially a trifle.

[Old bear]

Old bearThanks for watching

Well ... I'm a newbie on the forum - I registered and wrote here for a long time how I like the stove, and the forum took it and gave all my huge message in an incomprehensible encoding (apparently because I wrote from the phone). Had to erase

In general, I moved specifically to the computer and will try again and shorter

I gave myself a Polaris for jam day in the middle of September and now I own it for a month now. I really like the stove and there are undeservedly few reviews about it in any online stores. I felt sorry for her and left mine where I could. I chose for a long time - I wanted the best option. The selection criteria were three buckets, the ability to bake two bread at once, a home program and a dispenser (I don't know why I needed it)) And this despite the fact that I am the very beginning baker and I have a stove FIRST But we are not looking for easy ways! !! ))) I'm so interested in everything and I want to try everything. Yes, and my mother does not give rest - every day I hear from her - "we will soon run out of bread!"
The first time I silently read this forum and this thread, and only now decided to register and write. At first I was very afraid of mistakes and baked according to Shelena's recipes - many thanks for them - they work flawlessly! The family especially liked the rye bread on fermented baked milk with malt. Then I decided to get rid of my fears and began to replace dry yeast with pressed, then I decided to try different recipes and made corn and buckwheat bread and even dough, from which I made cinnamon rolls and envelopes with apples. Husband and children all dared in half a day.
In general, if someone here (like me) reads silently and doubts whether to take HP or not - definitely take it! Personally, I have not had any failed experiments. All is well. Only on buckwheat bread at first the roof fell off a little, but I (on the advice from this topic) reduced the yeast and a little water and everything turned out as it should. Yesterday I bought a sourdough in the pharmacy - my hands are itching to make yogurt, but for now I am afraid and temporarily put the bottle in the refrigerator. I'll take courage and ferment

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Chocolate bread according to the recipe book that came with the bread maker.

and you look at her profile!

: rose: Elena, thank you already! First I asked, then I thought about it and already looked. There is something to strive for.

Chocolate bread according to the recipe book that came with the bread maker.

Handsome, but how does it taste? Julia, did you do it strictly according to the recipe?

[Tasha1111]

Tasha1111Thank you Natalia. Proportions yes, but I added a raisin on my own. The bread is delicious, but it dawned on me that the chocolate was worth grating, but I went around in small pieces.

Here I am with the report.
The stove is very nice. For some reason I thought that she would be healthy in size (well, to match me).
but it turned out that she is a fairly compact madama.


for the first experiment I took bread from Shelena with sour cream from this branch. For which many thanks to her! As you can see, the bread is ruddy, nothing has failed.

The inside is completely baked.


The bread is a bit dense, but I think this yeast is not very active already. I almost never bake on dry ones and I have a bag in my locker all summer.

Now there is a dough for sourdough bread. I want to do it in two buckets. I will unsubscribe about the result in the evening.

elena kadiewa, embarrassed. Thank you. But I am far from many, many on our forum. If I hadn't worked, then maybe I would have done more and better, but ...

Lovely chocolate bread.
Senorita, what is more like to taste?

[tuskarora]

tuskarora, Chocolate-flavored bread, similar in taste if smeared with ordinary white chocolate paste, something like this. I just don't eat much bread, I just took a bite, this is for my husband and children, I put my husband at work, let's see what he says in the evening. And the children are spoiled, they won't tell you well or not

Thank you!

[tuskarora]

tuskarora, Elena, where did you buy the stove?

[tuskarora]

tuskarora, I don't even remember what topic I got into, either on your recipe, or on discussion, but I stuck my head in your profile, and there ... I never heard such names ... so I admired and went out safely from the profile. Elena, why is it mainly German cuisine?

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I baked bread on program 15, set the baking temperature to a maximum of 170 degrees.
She baked French bread according to the recipe, observing all the proportions and the laying of the products.

In general, having experimented for several days, I decided to leave the stove. Of course, I can give her 4 with a minus (there is something to compare with). Minus the ball for not enough dark crust on the dark crust mode and minus that the dispenser unloads, unfortunately, only part of the dry ingredients, although it opens 3 times for me (I specially counted).

Big huge plus three bowls and manual mode. I would certainly correct it, but I'm not a developer. The pasta program is also convenient, for kneading perfect unleavened dough in 14 minutes!
In general, I leave it. I took it for 6290 rubles. The analogue that I wanted costs 12,000 rubles.

By the way, I solved the problem of the white crown by covering the dispenser and the window with a silicone mat. It really helps.

[tuskarora]

tuskarora, I don't even remember what topic I got into, either on your recipe, or on discussion, but I stuck my head in your profile, and there ... I never heard such names ... so I admired it and left safely from the profile. Elena, why is it mainly German cuisine?

Helen, most of the recipes got there last year, during the German cuisine competition. Hence the German names. Before that, I somehow hesitated to exhibit especially. Although before that I laid out recipes.

ElenaMart, bought in the Internet shop "Collider" (Zaporozhye). I also saw it in two stores.

Now about the report ...

MMMMMM ... The fiasco, however ....... Well, not really ... but ....

Wait it will cool down so that you can cut it then I will write.

[Senorita]

Senorita, and the covers did not help me, so-so top of the head!
tuskarora, and what is the fiasco? What's wrong?
That is why I very rarely bake in it, sometimes only in the country, but even then mostly in the oven. It is very good for kneading, I often make baked goods, but for this I could have taken a good kneader ...
And in general, I am not very lucky with this company, I immediately exchanged one meat grinder, for the third day, and the second one knocked again, I would have to take it to Nizhnevartovsk, I took it there, okay, I still issued a guarantee for 2 years.
Something like that.

[elena kadiewa]

elena kadiewaElena, I made a photo comparison: on the left is the first bread, on the right is the bread that I covered.
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🔗I realized that 1501d has too many ventilation holes (in comparison with Kenwood and burning) and therefore there is more heat loss and therefore the bread is not brown enough (even on a dark crust).
During the experiments, there is not a decent amount of bread at home now, when we finish all of it and the time comes to make a new one, I will continue the experiment, I will close, in addition to the window and the dispenser, one more side vent, of course, everything will be under strict supervision, and I'll see if it will only benefit !? Then I will unsubscribe.

Since this bread maker remains in my kitchen, then I will achieve the results I need.

When kneading, the dough was slightly liquid. But for a starter dough just right, because it's hard to raise a dense dough for a leaven.



This is what the dough looked like before kneading.


And like this after the second rise before baking.


And here he is - horror from the bread machine


However, after the cut, everything turned out to be not so deplorable.


Both breads are completely baked. Taste indicators at the level. Of course, it will taste better from the oven. But under time pressure conditions - normal!
Wait, I'll tell you in detail what I did and what needs to be fixed. I know where I screwed up. I'm going to run the cake in the oven and send it.

Yul, it's a pity that there are no cuts, but in the second, the ratio of water or yeast has probably changed, so it is much better.
Flax, does not shine with beauty, but it's baked, all the more, you have sourdough bread! I won’t dare to start a leaven, even after Lina's magic pendals, I’m afraid of the leaven. But lay out the recipe, especially with the "work on mistakes"

[elena kadiewa]

elena kadiewa, Lena, the composition is the same.

I report:
Omelochkin "Lacy on leaven" was taken as a basis. I really love him.
The bucket of white bread contained:

300 gr. dough (100 gr. wheat sourdough + 100 gr. water +100 gr. wheat flour) pre-fermented according to the recipe for 3 hours.
wheat flour - 100 gr. (I also added 1 tbsp.spoon when kneading)
water 25 gr.
sugar 0.5 tbsp. spoons
salt 0.5 tsp
oil drain. 3.5 gr.

The gray bread bucket contained:
300 gr. dough (100 gr. rye sourdough + 100 gr. water + 40 gr. rye flour + 60 gr. wheat flour)
water 25 gr.
wheat flour 70 gr.
malt 10 gr.
rye flour 20 gr.
honey 0.5 tbsp. spoons
salt 0.5 tsp
ground coriander
oil drain. 3.5 gr.

Here is the first joint. I, foolish, used two different leavens. Rye is apparently more active, so the bread stood still and collapsed with a sharp heating.

I set the algorithm as follows:
1 - 0
2 - 7
3 - 2
4 - 5
5 - 0
6 - 0
7 - 170
8 - 50 sec
9 - 130
10 - 60
11 -
12 - 35
13 - 35
14 - 35
15 - 150

Here's the second joint: I thought that my leaven was still young and weak and set too much time for proving and raising. Especially the rise. As a result, after 1 hour. 40 minutes of getting up, I had to interrupt the program and turn on the baking, because I was afraid that the bread would stop.

CONCLUSIONS:
Reduce the proving and rising time by one third. Use the same leaven when baking two different breads. Perhaps reduce the amount of liquid a little.

In general, the bread turned out delicious. I have already smeared both crusts with melted cheese and thrashed.

Good evening everyone!)) Finally, I am the owner of this wonderful device! HURRAH! For a very long time I chose and stopped at Polaris) I was bribed by the presence of three molds)) I have already baked white bread and kneaded an excellent yeast dough.Tonight I wanted to experience a delayed start - to bake bread for breakfast) Delayed for 5 hours, and after 2 hours she started kneading)) Has anyone encountered this?) The koloboks turned out to be very beautiful, but according to the program, she had More than 3 hours! I was really worried, but I will see the result only in the morning)))

The usual mistake is yours.
The display shows the end time of bread baking, not the start of baking.
This is done, by the way, for your convenience and ease of calculations.
No need to add the cooking time - the end time is immediately indicated - the time the bread is ready.

Thank you so much! Although I did everything according to the book, it says there how to set the time))) By the way, tell me then, please, in what order to select the parameters? Set the delay as the last one and press Start? Thank you in advance)

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Shortbread cookies. The dough was too lazy to knead. Kneaded into hb. In a small bucket I put softened butter 170 g, 1 egg, 184 g of sugar, salt on the tip of a knife, soda for the end of the knife, slaked in vinegar, vanillin on the tip of the knife, flour 300 g. I turned on the paste mode.
When the dough was kneaded, it was put in the refrigerator for 40 minutes under a film and then molded and baked for 10 minutes at 200 degrees.
P.s. My son molded cookies 5 liters, I just rolled out the dough for him. Do not judge strictly. The biscuits turned out to be crumbly, the taste is excellent.

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And this is a dairy-carrot bread. Delicate delicate and delicious. Baked in French baking mode, in accelerated mode.
For one small mold: 100 ml water, 140 ml milk 3.2%. Dry yeast 4 gr, flour 320 gr, sugar 1 tbsp. l., salt 0.5 tsp. (more to taste), butter 15 g, fresh carrots 30 g, grated on a fine grater

[Senorita]

Senorita, You write about cookies that you have loaded everything into a small bucket. Exactly in one, there they kneaded and the second was not installed?

But what I tormented my beauty with.
Bread and bacon from the bread maker recipe book. Either I confused something, or the recipe is strange, but the dough was liquid and I really wanted to add flour, but since the recipe was not too ordinary I decided to make it strictly according to it for the first time. The only thing was that I had less bacon. Here's what happened.

It tastes good, but if I repeat, then in a small bucket, a large loaf is too much for such a taste.
On weekends, butter roll with poppy seeds and cottage cheese. Separate mode "dough" and "baking". It turned out very tasty, but it didn't bake a little in the middle, I think because of the liquid filling.
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And today is an attempt to make bread like Borodinsky. Instead of malt, a bag of kvass wort, instead of mustard oil, separately sunflower seeds of mustard and a little lack of rye flour, it was 270 grams and 330 wheat. Keeping in mind the experience with bread from a ready-made mixture (it was recommended to bake it on the "Basic - Fast" mode and bake it.


I liked the resulting bread both in taste, color and aroma, the only thing was that the crumb was moist. Maybe it’s better to bake it next time on Rye mode?

The beauty!

but the dough was liquid and I really wanted to add flour

Judging by the top of the flour, it was necessary to add it. And what about the taste?

[Senorita]

Senorita, You write about cookies that you have loaded everything into a small bucket. Exactly in one, there they kneaded and the second was not installed?

Hey everyone!
Yes, I put everything in a small bucket. And I just set the second one for balance, it was empty.

Hello to all Bakers!
I would like to share the recipe for SOBA Japanese buckwheat noodles. It is difficult to prepare it, I kneaded the dough in a bread machine, helped with a silicone spatula, the dough is very tight. Cook for no more than 30 seconds. 🔗
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I took the recipe from the Internet and slightly modified it.
First, I ground the buckwheat in a coffee grinder and passed it through a sieve to sift out large particles.
Then she mixed buckwheat flour with wheat flour. Added a chicken egg. 2 teaspoons of soy sauce.
I kneaded the dough in hp in the paste mode. Then I put it under the bag for half an hour to rest the dough.
Then I dust it with wheat flour, break off a piece, dust it again and roll it out in a dough rolling machine (you can use a rolling pin), then put the rolled layers on the parchment to dry. The dough is very moody, but the game is worth the candle. When the dough has dried a little, dust it with flour again and skip it on the noodle cutter. Cook strictly in boiling water for 30 seconds and immediately rinse in cold water. No longer! The first batch was cooked as it was written in the internet for 2 minutes, porridge came out. And after 30 seconds, ideally, in a colander and rinse in cold water, this is also called "cooking in English" by the cooks.
In the internet there are a lot of delicious recipes already with this noodles. Also, noodles can be prepared for future use, must be dried, dries longer than wheat noodles, about 1.5-2 days. But always in stock.

By the way, very good and correct bread recipes with correct proportions from kenwood bm350. Suitable for our Polaris. I cook bread for them.
I am very glad that I bought 1501d, I became very friendly with her. The oven is a pleasure to knead.

[Tasha1111]

Tasha1111, Thank you)))

And what about taste?

Nothing unexpectedly new tastes like bread with bacon and of course there is no bread fluffiness))) I think if you add pieces of pepper and something else spicy and interesting it will be great)))

Senorita,, Wow! Great! We must also try!)))

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And here is my version of rye-wheat bread with kefir. Malt 1.5 tbsp l.
Water 210ml
Kefir 200 ml
Peeled rye flour 200 gr
Wheat flour (took the highest grade) 300 gr
Sugar 1.5. chayn. spoons
Salt 1 teaspoon
Yeast 8 gr.
Vegetable oil 2 tsp
Raisins 50 gr
Koreandr 8gr
Very delicious and perfect bread.
Dissolve the malt in water.
First I loaded liquids, bulk from above and into a bread maker, RYE mode, weight 1000g, medium crust.
The bread is excellent! The taste that I really wanted.

[Yulia,]

Yulia, what an interesting composition your bread has! I can't even imagine the taste of rye bread with raisins.
I'm afraid my family will not understand (only the traditional rye taste is honored), but I would definitely try to bake it. But the kind of bread is very cute.
But I'll definitely try such interesting noodles! Thanks for your recipes!