Bread maker Polaris PBM 1501D (reviews and discussion)

The first time I tasted bread with raisins was in 1995 in Yekaterinburg. Delicious. Recommend!

Thanks, I'll think. (I will mentally prepare mine.)

Yesterday I ate such a piece of bread with curd cheese, and ate with caviar, mmmm .... So delicious. By the way, the husband and his son ate this roll. Today I made a new batch.
And soon I will do more with the same only with walnuts, prunes, raisins. And sprinkle with poppy seeds on top. This is my favorite bread.

My yesterday's bread here is according to this recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=402737.0

Baked on a home program from another recipe from Shelena

My yesterday's bread here is according to this recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=402737.0

Baked on a home program from another recipe from Shelena

What a beautiful!

[Natasha,]

Natasha, the bread turned out to be very festive!

Julia, Lena, thank you!

Krivoruchka ... series two))).
And I was drawn to experiments and there was less wheat flour than needed, I decided on nut bread from the book of recipes for HP. Instead of a flour mixture, two parts of wheat and one of buckwheat, walnuts, caraway seeds for flavor and flaxseeds are good for))).

From this composition, the kolobok did not work at all, when I looked into the stove everything lay in lumps, which, after baking, at least partially combined into a loaf, but very uncertainly like that (((
The "bread" tasted pretty good, and despite its appearance, it was baked enough, although I expected it to be at least a little more magnificent, but they ate it quickly, I will repeat unequivocally. But something must be done with the appearance!

[Inna,]

Inna, add more liquid. Lumps are not a bun. I think then everything will work out.
If you liked the taste, it is worth finalizing the recipe.

Buckwheat flour gives a sticky, viscous dough, and there are plenty of additives, so you need to add liquid and, possibly, yeast, the dough is "heavy".
Inna, and not a crooked hand at all, you should have seen the results of my "experiments"!
And since it's interesting, everything will work out, for sure!

Good morning, all the girls of this forum! I also bought a Polaris PBM-1501D x / stove and made two breads in it - white and rye, for the first time I was very happy - everything worked out, although I did it according to recipes from my own book. But I still have questions - where can I find gluten-free recipes on the forum and where can I buy this gluten mixture? And where can you see your recipes for this bakery model? And where else do you get sourdoughs for making bread using sourdoughs?

Hello Margarita! Welcome! : flowers: It's great that you did it right away! (y) This is very inspiring for further experimentation and creativity. We will reap your reports and impressions.

Where can you find gluten-free recipes on the forum and where can you buy this gluten mixture?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=252.0

and where to buy this gluten mixture?

Gluten free blends are available in the diabetic food departments.

And where can you see your recipes for this bakery model?

All recipes are in the subject. Read, try.

And where else do you get sourdoughs for making bread using sourdoughs?

As a rule, we grow our own starter cultures. There is a special section on them on the forum.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=collapse;c=22;sa=collapse;sesc=9dc9fa094e40994c4b008aed33eef51d#22
You can buy dry starter cultures in Moscow. Look at the House of Bread store. He used to be at the All-Russian Exhibition Center (now I don’t know). Or search online stores.
I think that after reading the topic about leavens, you will find the answer to this question.

Shelena, thanks. Two rye breads turned out to be excellent - it is unrealistic to make a photo, because everything is eaten almost in a day (the girls write the truth about this, and this is not my first stove). But the crust of white bread falls off during baking, that is, the dough rises after kneading, and then settles a little, I took recipes from here and from the book for this oven - what could have been wrong here?

what could be wrong here?

The bread rises, but falls inward. Causes.
The easiest white bread made from wheat flour
CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Admin, thanks for the answer and links - I already read them, and I will try again.

[Margarita,]

But the crust of white bread falls off during baking, that is, the dough rises after kneading, and then settles a little, I took recipes from here and from the book for this oven - what could be wrong here?

Margarita, and the recipes from the Polaris branch? From other HP sometimes you have to slightly change the recipe.
In the topic, we discussed the collapsed roof more than once, and gave advice there. On the "Main" program, in my opinion, there is a slight overheating during proofing, the bread grows significantly, and at the beginning of baking it falls off a little. Exit: use less yeast or bake in another program, for example, "French". It helps me to gently knead when pulling out the shoulder blades before the last proofing.

Shelena, I took the recipes from the branch about the Polaris bread maker. I will try to change the recipe a little more or / and use the program that you advise - and I will look at the result. Thanks for the advice.

[Margarita]

Margarita, since your rye has turned out - wheat will turn out for sure!
Happy bread!

Elena, it turned out white with a normal convex roof !!!!!

Tatyana, your recipe on the link was perfect for her stove and also hurray !!! - a convex roof at the exit !!!

And I also tried to make cupcakes in my oven.
Now how can I upload pictures here?

Now how can I upload pictures here?

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

[Shelena]

Shelena, elena kadiewaThanks for the advice and support! All this time I was far from my beauty, but I had the opportunity to play with another bread maker and find nut bread in the recipes for it! And I tried. In adaptation to our HP for 500 grams, it turned out like this:
250 ml. water.
3/4 tbsp l. oils.
1 tsp salt.
3/4 Art. l. Sahara.
300 gr. wheat flour.
55 rye flour.
1 tsp yeast.
50 gr. walnuts.
20 gr. flaxseeds.
Frankly, from nuts - what I had, in the original recipe there were also pine nuts and seeds. Mode 3 "From whole grain" And in the second bucket bread with semolina, where 20 grams of flour was replaced with bran. The photo shows that the roof of the nut bread sagged, but compared to the previous one it turned out much more magnificent. To taste and color not bad too, but now it seems that the previous one was tastier. Now I will try to replace some of the rye with buckwheat again and a little less yeast.


Also, while using another HP, I had questions to mine and I decided to try other people's recipes here, and at the same time craving garlic bread and looking at the seductive fenders here, in the recipes, I got this ...

Here is the alignment:
347 ml. water (100 of them I replaced with sour cream).
600 gr. flour.
1.6 tsp salt.
3 tbsp. l. sugar (it turned out quite noticeably sweet for unsweetened bread, tasty, but who does not like it, it is better to reduce sugar)
3 tbsp. l. vegetable oil.
2 tsp yeast.
Mode 11 "Milk bread"
After the last kneading (yes, who am I kidding, after the penultimate, just then, before putting the dough back, I took off the spatulas), took the dough from the bucket, rolled it out so that the width of the layer was approximately equal to the length of the bucket (preferably a little longer), smeared it with butter mixed with garlic, salt and dill, rolled the roll, ripped it along, bound it with a cut at the top, and put it back in the bucket.
It turned out very tasty!))
In the meantime, it is fresh, it is better not to cut it but disassemble it

Inchikblinchik

about garlic bread

Super! This is new in baking for us. I want one too. Highly!
In addition, I want to make it myself, and show the result to my home.
What a surprise!
But I'm not an experienced baker. I only help my wife with technology, programming, searching for materials.
And now I want to do it myself.

I will ask you to write in more detail how to make such a miracle.

Or at least answer the questions -
"347 ml. Water (100 of them I replaced with sour cream)" - 250 water + 100 sour cream?
"Mode 11" Milk bread "- what are the other parameters?
"After the last fit (yes, who am I kidding, after the penultimate one, just then, before" -
"smeared with butter mixed with garlic, salt and dill," - you can learn more -
how much oil, garlic, salt and dill? What dill - dry or green?
"razrelaza it along, intertwined with a cut up" so, a roll with the width of the length of the form - this is understandable, but then - along? how many times? how to weave? how is it - intertwined with a cut up?

I don't really understand - but everything seems to be simple

[Rezi,]

Rezi, , but what you did ... I hope to grow to this level!)))

"347 ml. Water (100 of them I replaced with sour cream)" - 250 water + 100 sour cream?

I did so, put a measuring cup on the scales, then it turned out 100 grams of sour cream, the rest was water

"Mode 11" Milk bread "- what are the other parameters?

1000 grams, in my case the crust color is dark.

"After the last fit (yes, who am I kidding, after the penultimate, just then, before"

Well, here I took the dough when it was 2:15 or 2:10 until the end of the program. About that)))

"smeared with butter mixed with garlic, salt and dill," - you can learn more -
how much oil, garlic, salt and dill? What dill - dry or green?

oil grams 30-40. the dill was frozen and the garlic was fresh from the garlic press))) Somewhere 4 cloves. Salt on the eye, and the taste is about half a teaspoon. But this is all to your taste, so I didn't even think about measuring

"razrelaza it along, intertwined with a cut up" so, a roll with the width of the length of the form - this is understandable, but then - along? how many times? how to weave? how is it - intertwined with a cut up?

girls have this idea https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=367222.0 just looked then neatly returned everything to the HP bucket.
Forgive my inaccuracies, I just wanted to throw an idea. She herself already made such a sweet one, having smeared with candied fruits with apricot jam))) I think you can use any non-liquid filling))) And probably put sugar all the same 2 spoons)))
I hold my fists for you !!!)))

Thing!
But it is really difficult to describe in words how to do it all.
I only understood from the pictures. I hope it turns out as I imagine -
"SO GREAT GARLIC CIABATTA"

P.S. does it look like a ciabatta?

[Inna,]

Inna, thanks for the recipe for the new bread! I'll take it on board! Very handsome!

[Rezi]

Rezi, not really. It doesn't look like a ciabatta. I have little acquaintance with such a bread, but as far as I know, it is large-pored, but here it is completely different! here is a cut. Here I cut hot, could not resist.

Elena, Thank you !!!

[Inna]

Innawhat a fine fellow! I often bake fenders, but in the oven, and you baked in a bread maker, great!
Well, I still bake bread in the oven
And is this nutty bread so good, delicious?

[elena kadiewa]

elena kadiewa, thank you!)) My relationship with the oven is not always simple, but sometimes, to prove to myself, I make the dough with my hands and bake it in the oven. But I haven't reached bread yet)) I dream!))

The nutty one is quite tasty, only now it seems that the previous nutty one was tastier.

Hello everyone. I am a beginner baker. The husband gave this charm. I'm trying. But the problem is this, the bread settles, after the start of baking, and I still can't figure out what's the matter. Yesterday I tried Italian (according to the recipe from the attached recipe book) - the lid of the village, today - white bread (recipe from there) - the same story. HELP OUT !!!

This is the only thing - we learn to bake bread
The easiest white bread made from wheat flour
Wheat flour gingerbread man (master class)
UNDERSTANDING BREAD IN HOMEMADE BREAD

CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

[Natysik-tata,]

Natysik-tata, I congratulate you on your new assistant! Soon, very soon everything will work out for you. : girl-yes: You just need to get a grip theoretically. Be sure to read the information on the Tanya-Admin link. This is a classic knowledge required for every novice baker. I also want to recommend reading this thread. There is a lot of useful information there.
Here are 2 links to my experiments with those breads that did not work out for you:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=334291.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=136&topic=334291.0
Read, compare koloboks and results.
Patience and good luck!

Good afternoon everyone! Tell me, where can you find simple recipes for our Polaris? According to the recipe book, I didn't like the bread. On the "main" mode, the bread did not go on top at all, and the sides are beautiful. I have a lot of first grade flour ... maybe this flour doesn't work. If so, I will be upset. I am new to this business.

[Semochka]

Semochka, take a look here in this thread. A lot of useful and interesting things about our bakery, including recipes!))) Good luck!

[Semochka]

Semochka, read the first pages of the topic, there Shelena is experimenting, well, there are many successful recipes all over the Temka.
And according to the recipe book, don't bother, don't bake, so as not to be disappointed!

And sometimes I don't even have anything "native" bread recipes. But I still experiment. Took a recipe from my mother's HP, here (

The bread is delicious, similar to Irish soda, but much fluffier. I really missed the usual "bread" taste, though I found a cool combination, with jam, well, very much))). And it turned out rosy not only outside but also inside! And yes, the dream of a crack has come true

[Inchikblinchik]

Inchikblinchikwhat a beauty! And the roof is fried, right?

[elena kadiewa]

elena kadiewa, Thank you!))) Yes, it turned out very ruddy!)))

I can't get the top: (It is always light and fails when baked. What could be the matter ?! Who faced this?

[Semochka]

Semochka, we have already written about this so many times, not just on this thread, even just on this page ... Well, look at the topic, hardly anyone wants to explain it for the thousandth time.

Good afternoon, dear members of the forum! the same misfortune falls down, re-read all the links there is no sense. I think the x / n are like that, for many friends the x / n models are all different, the bread lifts the lid, and Polaris only the baking mode on immediately top to bottom. WHY??? Who can give practical advice.

You can't do anything here until you find your recipe!
I spat and bake in the oven except for some recipes that fit both me and the oven perfectly.
On the first pages, Shelena analyzed EVERYTHING! Read, gentlemen, read!

I don't like what Shelen offers, on milk with all sorts of additives, judging by the photo, the bread is not lush because it does not even rise above the form.Here REZI gives a good recipe on hop yeast, I tried it only on hop sourdough. The top does not fall but does not rise high either. So he wanted to bake airy, it worked or not, very interesting.?

[bubble]

bubble, try to subtract yeast. I subtract about 1/3.

bubbly, really, subtract yeast and / or water. Flour is different for everyone in terms of moisture. I do not know what the matter is, but yeast is needed in this HP less than in others. Perhaps this is due to the temperature conditions of the proofing. Took a recipe from my old LV and new Paulie. Yeast and flour from the same bags. In LV - 1.75 tsp. - normal flight, high and magnificent, in the Field - roof failure. Reduced the amount of yeast to 1 tsp. in the Field - nothing failed.
Although, if very - very honestly, I don't really like Paulie bread. And it's not even that the oven tastes better by default. Comparing bread from LV and Paulie (on auto programs) - objectively it's worse in Pole. And it's not about the height and ruddy of the roof - I've already figured it out with the help of the balance of water - flour - yeast. It is somehow drier, or something, there is no such airiness of Hpshnaya.

Well, after all, I'm not a novice in baking. And I always believed that it was not about HP, but about the recipe, balance, hands, etc.

Well, in general, I took it so that when, with time, a paragraph, I could bake it manually with sourdough. She copes with this quite well. I adapted to it "Izuminkin's favorite bread", Omeline "lace" and a few more. Not super duper, though. Well, maybe I haven't perked up yet, of course.
I will try further.

[tuskarora]

tuskarora, Lena, well, directly my thoughts, I just did not want to write, although she repeatedly emphasized.I was really looking forward to your feedback, you are still a top-class specialist! I am very glad that our opinions agreed.
But, as a kneader, she is great!

[tuskarora]

tuskarora, elena kadiewa, and I'm a beginner, but in this stove I only bake black on the home program. Everything else in Panasonic

And it's not about the height and ruddy of the roof - I've already figured it out with the help of the balance of water - flour - yeast. It is somehow drier, or something, there is no such airiness of Hpshnaya.

I agree to all 100

[tuskarora]

Natasha, what a clever quote they attributed to me, I'm so happy! it tuskarora pro, you take a look at her recipes

Maybe I got the buttons mixed up, I'm sorry: rose: But I can only see these recipes for now and I can

There are a lot of recipes on the forum! And to begin with, go to Tanya-Admin, the basics of baking her are clear and understandable, especially about the bun. And everything will work out, everyone will help here!

Thank you all for your support. I read about koloboks, flour, yeast, and touched ears, breasts, and cats. Even the Armenian brandy won. We put two cotton sheets next to Molynex and mine, the owner of Molynex put everything down and turned it on. In molinex, a bun under the lid, and in mine, under the very bottom. By the way, while they were kneading the dough, I touched the koloboks, they were no different. The ingredients are all from one bag. Another interesting thing is the program parameters in molinex and polaris coincide second per second, but I don’t know the temperature regime, I could not find it anywhere.