Bread maker Polaris PBM 1501D (reviews and discussion)

As they say, not at all!

In defense of our HP.
And she bakes fluffy bread!)) Today I tried "Hokkaido" on her on the "milk bread" mode

elena kadiewa, Len, well, you say .... I found a top-class specialist. The highest class is Admin, Mistletoe and others like them. I'm so amateur. Although kaneshna thanks for the praises, nice.

Inchikblinchik, it's impossible to say that the bread from our HP is bad. Just not as expected. But this is again about auto programs. Manual is very good. But I will definitely try to finish off all the technology. In January we will be sent on vacation, there will be more time and I will try to bring communication with Paul to mind. And then everything is quick, quick.

[Inna]

Inna, I am very glad for you and your bread!
Oh, Lena, well, don't! I do not beg for the merits of our aces and gurus, but do not be shy! One has only to look at your recipes!

elena kadiewa, helen,
Inna, you intrigued me. I'm going to put this bread on. Let's see what happens.

Inna, you intrigued me.

And I, too, will try today

[tuskarora]

tuskarora, I am very far from mastering the manual, I still train and learn the materiel on auto programs))). How are you with this recipe?

Tasha1111, Good luck!

I was interested in incikblincik garlic bread, I decided to try it in a small bucket today. I replaced sour cream with kefir, the program is homemade, the dairy has a long warm-up time, but the rise is not enough, it seemed to me so. As a result, the experiment was interrupted 1 hour 30 minutes before the end of the process, the super donation reached the window. I had to turn on the baking mode, the roof did not collapse. What happened to taste a little later nikhai will cool down

[tuskarora]

In defense of our HP. And she bakes fluffy bread!)) Today I tried "Hokkaido" on her on the "milk bread" mode https://Mcooker-enn.tomathouse.com/in...83021.0 In the process of kneading, I poured flour, the dough was clearly liquid. And it can be seen that the bread has fallen, there is a need to adjust the recipe for our HP, but I am very pleased with the result!

Here I am yesterday, as I was going. First, I'll show you what happened, and then I'll tell you. It turned out like this:





Recipe at the top, light crust, milk bread mode. Put the pressed yeast and reduce it, so the roof is OK.
Photographed from all sides because of the crust. It's not the light that falls, it's such a pale top (and in real life it is even paler), and where the dispenser is there is paler (you can see it). In general, when there is a lot of milk in bread, it should be ruddy. I cover the dispenser with silicone coasters. This is how my stove gives it.
When the dough was in the process of kneading, it seemed to me that it was liquid, but I beat myself on the hands so as not to add flour (made according to the recipe). In connection with these I want to ask:tuskarora, Elena, you baked according to this recipe, what is your opinion about the bun, etc.?
Now about the taste, etc. The crumb is lush, but it seemed to me wet (a lot of water?), Too much sugar for me. But it was about the taste of the bread (white) in this oven. Here, in my copy, bread always learns to be so moist and sour. According to the same recipe, bread tastes different in different ovens and it is not in favor of Polaris: girl_cray: But for the purity of the experiment, I will bake this recipe in another oven and share my impression.

I read everything, but it’s no use at all. I reduced the yeast, the silicone on top ... The point is ... I also experienced a falga, also no. I bake from first grade flour, maybe I need to mix the highest with the first? Which one do you prefer?

[Semochka]

Semochka, try practicing with premium flour. It should work.And gradually move on to your favorite combinations.
What mode are you using? For 1 experiments it is better to choose the "French" program. On it, any breads I get are successful.

I baked Hokkaido bread and in shock, the top did not fall. This is my first time. Baking on the program "French". The smell and taste are excellent. I also added more flour. The loaf is not high, but okay. The only thing ... ver hushka cracked. What is it because of? Thanks for the recipe and advice

[Semochka]

Semochka, Congratulations!
Maybe too much yeast?

I think yes, I changed the yeast too. Now we need to achieve a result without cracks.

How I dream of baking a cupcake, but for our hp I don't even know which recipe will turn out well

Here in the subject there are recipes for cupcakes that were baked in our oven. Try it!

Good evening . I wanted to find out from our old bakers, I came across two identical recipes, one from the book to HP, the other from our site, both have no sugar, at first I thought there was a typo, but there may not be one mistake in two places. Will yeast work?

[bubble]

bubble, will be, do not worry.

Thank you. Lena kadeeva

Hokkaido did. Well risen, ruddy, baked, fragrant. But the remarks remained the same. The bread is dense and dry.

The sesame bread from LV recipes turned out very well. Naturally yielded less yeast (1.25 tsp). But comparing with the same bread from the old oven, the comparison is not in Paul's favor.

But I'm working on. I still torch the stove to the ent.

Len, I hope, otherwise it will work for me as a dough mixer.

Girls, very happy with the result of the Home Program for the Cuban Bread recipe from Mistletoe. For the first time, bread from this HP was completely cured in the evening. The birds had nothing left.





The crumb is very lacy (the photo did not convey completely), elastic, not dry. Everything has risen, baked, etc. You can make one and a half servings (I have according to the main recipe and there is only 280 ml of liquid). If anyone is interested in the program algorithm for this bread, then here is:

Whisk by hand with a whisk 200 gr. flour and all ingredients except lard. Pour into a bucket, pour the remaining flour on top and put the lard. Further stages:
1 -10
2 - 5
3 - 20
4 - 10
5 - 40
6 - 59
7 - 10
8 - 59
9 - 20
10 - 60
11 - 0
12 - 40
13 - 35
14 - 45
15 - 150

Link to Cuban recipe:

https://Mcooker-enn.tomathouse.com/index.php@Itemid=126&option=com_smf&topic=183759.0

Hello everyone, Happy Holidays everyone !!
In general, I pleased myself for the New Year with a present, I bought the same multicooker. It would seem, but what does she have to do with this topic - all just dear colleagues, today I decided on an experiment to bake bread in it, and our KhP was the "kneader". Such is the tandem
The recipe for a start was chosen the simplest with
🔗
And this is what happened

Bottom view

Good day to everyone and happy holidays! We would like to find out a detailed recipe for Cuban bread from tuskarora, because the link is not active and gives a bunch of unnecessary information about Polaris. I want to share a recipe for potato bread: flour-600g, yeast-1.5 hours. l sugar-1 tbsp. l salt-1.5 tsp. l oil-3 tbsp. l potato broth-300ml. For an amateur, you can add fried onions then there is little inappropriate. The bread turns out to be very soft, I completely forgot the French mode, you still need to look after it if the yeast is excellent, you have to stop and turn on the baking mode. The photo will not be because I am especially unfriendly with a computer (I don’t know where that click where the photo is inserted)

[bublyk,]

Merry Christmas to everyone! I wish you goodness and prosperity!
bublyk, thanks for sharing your new recipe. I also love potato broth, I often use it in bread. It turns out the baked goods are more luxuriant.
Timofey, with the purchase of you! Let the multicooker serve properly! The bread turned out to be interesting in appearance. It looks like a hearth from the oven, only without a golden brown crust on top. I either turn the multi-cooker bread over for browning, or put it under the grill. Here's how in this recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=376086.0
Did you like the taste of your bread?

Good day to everyone and happy holidays! We would like to find out a detailed recipe for Cuban bread from tuskarora, because the link is not active and gives a bunch of unnecessary information about Polaris.

Bublyk, this is not my bread recipe, but Mistletoe's. I wrote about this in a post. The link is not active. You must select it and copy it to the search bar. Everything will open. I have double-checked that. But if it doesn't work, just go to the Yeast bread section and take a look at the list. Or through the forum search engine, type in "Cuban bread". Or - the fourth option - go to the mistletoe recipes and look there and you will be happy

Merry Christmas everyone! I wish you and your families happiness, warmth and love.

[Lena,]

Lena, please help the newcomers - activate the link.
Make link active very simple: you need to select it and click on the symbol with a globe in the top line of the BB code.

Lena, please help the new ones (and not only) - indicate the recipe right away.
I would like to print and immediately try to bake, and not re-read the topic for eight pages, and then LJ is also pulled up.
You did great. I (and the readers of our topic) want to repeat. You have adapted the recipe for the Home Program.
Probably something else has changed.
On behalf of many, I ask you to finish the recipe - we will repeat it, first, and if you like it, then refine it.

Thank you.

Did you like the taste of your bread?

Well, actually, nothing special, very similar to the most common "sliced" loaf, but as a sandwich it is very good.

To a large extent, it was an experiment in tandem operation of two devices. This is how I'm going to use MV for its intended purpose

Lena, please help the new ones (and not only) - indicate the recipe right away.

Corrected. The link is now active.
I give a list of ingredients here (I hope Ksyusha-Omela will not be offended by me.)
Wheat flour 425g.
Fast-acting instant yeast 7g.
Salt 8g.
Sugar 15g.
Lard 4g.
Water (50C) 280g.

Method of preparation for our HP:

Heat the water to 50C. (I used micra). Add 200g. flour, salt, sugar, yeast and beat for 3 minutes. I did it with a hand whisk just until smooth. We pour this case into a bucket and install it in the HP. Pour the remaining flour on top of the slurry and put the lard.
After that, we will program the HP according to the algorithm that I gave in my post on the previous page. Click Start.
And that's all.

Completely forgot. Yesterday I again baked one and a half portions this time. Everything worked out, and the bread stretched out of the bucket.

Buloshnik, and what cartoon did you take?
By the way, while in that year, I was doing repairs for a whole month, I baked bread in a cartoon, because there was no oven then either. It turns out great. My men from Multi really like the bun-type garlic bread. That's why it's more than out of the oven.

Buloshnik, and what cartoon did you take?

Also Polaris, 0519. She liked me with her design, well, and the functionality is good.

Yeah, not bad, I also looked at it, but then I took 0523 - it has more power and more active frying. Has been plowing for 2 years.

Lena, thanks for the link, otherwise I was looking for half the evening yesterday, there are 20 pages if not more

A couple more recipes. Village seed: water-230ml honey-4h l, oil-4h l, salt-1 / 2h l, wheat flour-170gr, whole grain flour-85gr, yeast-1.25hl, flax seeds-3st l, sesame-4h l , poppy-2h l. Basic mode. French exquisite: wine-170ml, water-170ml, flour-500gr, sugar-1hl, salt-1.5hl, oil-2st l, yeast-2h l. Wine can be any, except fortified, "French" mode. I haven't tried the Frenchman myself yet, but a friend says interesting bread.

Lena, thanks for the link, otherwise I was looking for half the evening yesterday, there are 20 pages if not more

It's my pleasure.

Hello everyone . New Year's holidays are over, as far as I remember, two Lenas promised to finish this stove. I would like to know how the experiments ended. Then I will share my work.

Hello Polarisovody)) Could you please tell me if the duration of the current stage of the program can be changed if the program is already running? Is it possible to pause (if it seems that you have not risen enough and you still need to hold it)?

Hello Polarisovody)) Could you please tell me if the duration of the current stage of the program can be changed if the program is already running? Is it possible to pause (if it seems that you have not risen enough and you still need to hold it)?

No no no.
The pause function is not provided by programmers *. After starting any program, there is only one way to intervene in the process - to press and hold the "Start" button. The program will be canceled (immediate termination of all functions) and return to the start state and the start menu.
Accordingly, the next program (or a repeat of the previous one) will start from the first stage.

* The only thing you can try is to turn off the power (pull out the 220 volt power cable). Theoretically, the settings (that is, information about the program and the current stage and the elapsed time) are saved for some time (not much - look in the instructions for exactly how long, like 15 minutes). In theory
you can pause for 15 minutes by turning off the power. It's interesting, but I wouldn't experiment with it unless I really need to. And there are so many reasons for brain breakdown or program malfunction. Why further increase the likelihood of breakage? But if you really need it, try it. Theoretically there will be a pause of up to 15 minutes for you.

[Rezi]

Rezi, clearly, thanks .. Well, a power outage is, of course, extreme for electronics .. I just asked, I think to buy. Of course, there is Panas 2501, but the Home program with its settings is painfully attracted here.

My yours understand (s).
Pleasant agony of choice.
Yes - there is a programmable mode with wide settings - competitors have much narrower settings for the duration of the time.
And the duration is important for bread with ordinary yeast, yeast-free, leavened.
That is, high-quality bread without supervision (on the machine) can only theoretically and practically be baked on this oven and
only on the Home Program. Only an American competitor is very expensive - $ 400 or $ 700 - now it's just a huge price.
Our family experiments have proven that this is possible. Even with grape yeast.
Programming is easy. Reprogram too. If you write down, you will quickly pick up programs for yourself.
But keep in mind that non-thermophilic store yeast is very different. Especially those that you yourself can collect from wine or juice.
And if you buy dry hop yeast on the market, then the result per batch is predictable per batch.
In general, you need experience or read the forum.

I saw Panasonic at a friend's and read a lot about him. It seems that everyone has positive reviews.
I would be thoughtful just because of the fact that there
one scapula - definitely worse mixing (maybe sufficient, but worse than with two).
Well, you can't knead the dough with one hand better than with two! Who kneads the dough with one hand?
Since we often (always) use the oven as a kneader, this is important.
And of course, there is no way to bake according to your own recipe and there is no way to bake with a long rise.
But if the goal is only from store-bought dry yeast oven (saf moment for example), then take Panasonic.

Polaris has poor lettering quality. In two months, it was completely erased on the start button and the rest are being erased slowly
It was the same on Moulinex. This is probably better on Panasonic.
But Polaris has a bigger bucket and two small ones.

The bottom line - I would now buy Polaris again.

I have nothing against Panasonic.
I ate bread from it - I liked it.
The result is good on the machine (above average) and stable (very important for the inexperienced).

[Rezi]

Rezi, thanks for such details. Polaris is already on his way to me So hands are itching to bake something according to Shelena's recipes))
I already have Panas, they took it for a long time. But it critically lacks a manual program. And so - a strong workhorse. So it's still in stall cupboard. We will explore Polaris.

[Rezi]

Rezi, here I strongly disagree about Panasonic, that there is worse mixing! I would even say that it is better ... The shape of the bucket is different, the knife is larger, and the bread is much tastier and better. Here is a programmable mode, no, yes!

Here is my first bread in this HP. Shelena French recipe from page 2. I am very pleased. Polaris made me happy.
And yes, excuse me, if the boyan, who does not know the International Federation of Journalists - in order to carefully pull out the shoulder blades, you need to put the form on its side and twist back and forth behind the "propeller" located below. The hole is neat and the spatula stays in the bowl.

With regards to Panasa 2501: I did not see any difference in the batch, equally good. Subjectively - Polaris is quieter .. The rest is a matter of taste.

Sofi771, with purchase! Glad that you are happy with your first bread from this HP.

I keep mocking the programmable mode. Chot automatic ones never came to me

Another adaptation:

The well-known "Poppy curl" from Fugasca. Here's a link:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=641.0

Here's the output. I made a one and a half portion. It turned out perfect! Better than ever. All the same, flexible programmable mode is a thing!


The dent in the center is not a dip, it is the border of two rolls.





If the algorithm is interesting, then here is:
1-15 (I had products from the refrigerator, if everything is warm, then the first stage can be reset)
2- 8
3- 10
4 - 8
5 - 30
6 - 59
7 - 20
8 - 59
After this kneading, take out the dough, divide it into 4 parts, roll it out, smear it with poppy filling, roll up 4 rolls and put it in two floors in a mold.

9 - 60
10 - 65
11 - 0
12- 35
13 - 35
14 - 40
15 - 150

Used pressed yeast. For one and a half serving - 15 grams. Smeared with an egg before baking.
Look like that's it.

[Lena,]

Lena, the curl turned out to be just gorgeous !!! Thanks for the algorithm. : flowers: It will come in handy, because it is interesting to try to bake in a different way. I usually combine kneading and baking.

Sofi771, with a purchase! Let the x / n work properly and only please! And the first bread turned out pretty.

one scapula - definitely worse mixing (maybe sufficient, but worse than with two).
Well, you can't knead the dough with one hand better than with two! Who kneads the dough with one hand?
Since we often (always) use the oven as a kneader, this is important.

A very controversial assumption. I have Kenwood 250 with one scapula, but it kneads perfectly. Yes, and in Panasonic everything is fine with the batch. Repeatedly ate bread from it. Lush, tasty and without any impurities, although a friend never watches the batch, she just measures the ingredients precisely.

Polaris has poor lettering quality. In two months, it was completely erased on the start button and the rest are being erased slowly

Amazing. I bought a stove much earlier than yours, and there is not even a hint of any abrasion.

Wheat-rye bread with sourdough and cucumber brine (HP Polaris 1501) (tuskarora)



I don't even know if it was worth putting this bread in a separate recipe, it is still "damp" in the sense of a recipe, not bread ... but what is done is done.

Please tell me about the work of the dispenser (how does he even know that he needs to open?). At point-blank range, I don't see anything about this in the instructions, it should be disguised like that!