Bread maker Polaris PBM 1501D (reviews and discussion)

Polaris PBM 1501D. Description and characteristics of the bread machine

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I recently purchased such a bread machine. Respond to someone like that. I baked in a large bucket, everything worked out well, and two small buckets are designed for 500 grams, I want different on one program, but I would like rye-wheat and white, will it work. And I cannot calculate the recipe for 500g. ready-made bread.

I have this .... yesterday they gave it) What are the initial conditions of the recipe, I'll try to calculate I have a counter question: how to put our khpech only on baked goods. No_measuring_lifting_ only baked goods ??

Marina, good evening! I also bought it recently, I've been using it for a month. the bread bakes well. I baked differently, and with additives. I took recipes mainly on this site. Baking is simple. You put the dough in a bucket, put program 13 (baking), press start and that's it. It is baked for 1 hour, if a little you can put it again or vice versa press start earlier.
Today I baked white bread and rye-wheat bread in small buckets on program 2 (French). I like this program, I almost always bake on it. The bread turned out very well, almost nothing was left.

Thanks for the info. Today I had to figure it out myself)) Today I baked a spicy curl bread with garlic and herbs. It turned out great, but my maman nicknamed this honey "goodbye waist" How is it with yeast? What are you putting in?

I support your mom about the waist. I count calories myself. and I ate little bread, but now I bake and taste everything, without waiting for it to even cool down. And it is so delicious, the crust is thin. My son persuaded me, tried it somewhere and liked it. We must somehow take ourselves in hand. otherwise the weight is stuck, and there is no way down, but everything strives upward. The yeast first took a moment (in small bags). I didn't like it, maybe the old ones were. Then I tried it on Dr. Oetker, it worked well. And now I bake with yeast called fast-acting home cooking yeast 80g. Probably I'll stop at them, I liked them. What are you on ?. Write a curl bread recipe.

dry instant yeast - 2 tsp. flour - 500 g salt - 1.5 tsp sugar - 2 tbsp. l. butter - 2 tbsp. l. kefir, whey, curdled milk - 200 ml water - 100 ml dill (herbs), garlic - olive oil to taste - 1 tbsp. l.

Sprinkle yeast at the bottom of the bucket of the bread machine, sift flour on top, add other ingredients, last but not least water and kefir. Set the "Dough" mode. While the dough is kneading, make the filling. Crush the garlic, chop the dill, mix, add olive oil. Divide the finished dough into 4 parts, roll each part into a rectangle, lay out 1/4 of the filling and smooth, roll up the roll. Place the finished rolls in a bucket of bread makers - 2 on the bottom and 2 on top. Cover with a towel and let rise for 1 hour. Then put the bucket in the bread maker and bake on the "Bake" mode.

Yeast is a saf moment now, but I will also try the doctors, they generally praise it. Yesterday I did it with sausage and cheese, but it didn't work out ((I poured kefir into the dough instead of water, apparently the dough turned out to be heavy, but the pastry

Ludmila, Marina, Hello!
I accidentally saw your Temka and came for help.
For almost 5 years, I have worked without any complaints on the x / p Kenwood 250, there was a problem with the bucket. I consider it unreasonable to buy a new one for 2.5 thousand. I began to choose a new stove.
I want with 3 buckets and programmable. I choose between Polaris and Binaton.
I read the instructions, I even saw Polaris "live". But in the oven, it is important HOW SHE BINS the bread, not the appearance.
They write only good things about Binaton, but almost all the reviews about Polaris are negative. This is very alarming.
For a long time I have been baking bread according to fancy recipes, focusing only on the bun.
Tell me, does the top really fall off when baking?
Is the top crust uniform in color on small breads?
Have you only baked one small bread without inserting the 2nd bucket?
If possible, post at least one photo of the bread.
I saw from the work mode table that Polaris was very close to Kenwood. And there the programs are successful. Therefore, it is even strange that they complain precisely about the falling of the top.
Maybe the recipes contain more than necessary amount of yeast? Unfortunately, I haven't seen any recipes.
Thanks in advance for your help!

Hello, Elena! I congratulate you on CHRISTMAS CHRISTMAS! I don't know where the negative reviews come from. I saw one, and then they wrote that it was ordered. I bought the stove recently and bake it according to proven recipes. My crust fell off at the beginning, depending on the yeast. Now I have already adapted, the bread is beautiful, the crust is thin. crispy. I bake mainly on program # 2 (French), although others also have delicious bread. Small breads have a uniform crust, and large ones too. I personally did not bake in one bucket, but I read that they baked. Read more about her here. 🔗, then at the top, click the baker's corner, then polaris, there is also interesting information about this bakery. Lena, there are many photos.

Ludmila, Thank you!
I also congratulate you on Merry Christmas! Goodness and happiness!
Thank you for your opinion and information! I will definitely read it.

My husband bought this model for NG. I baked 5 times according to my own recipes. To be honest, I didn't like the result. Almost always there is not enough salt (even if I put in excess of the norm, it was later thanks to this forum that I learned that 1.5-2 tsp is needed for 500 grams). The top fell off all the time. In small forms, the top was normal. Then she began to bake according to the recipes that lovely girls exhibit here - and OH MIRACLE !!! Everything is very beautiful and tasty !!! I came to the conclusion that my own recipes are not well thought out. At the expense of baking in one small bucket - I have not tried it myself, but I read that it is possible and desirable that this bucket be installed closer to the back of the HP, they say it bakes better there.

Yes, yes, me too, when I baked according to recipes for a bread maker, the bread did not turn out what I would like. And when I began to bake according to proven recipes from the site, the bread turns out wonderful, I don't have time to bake it, it is quickly eaten.

I have been using this stove for a little more than a month, before that there was LG (it plowed me completely without a single problem, but something in the bucket burst, I decided to change it to Polaris). Now there are always some problems, now the top falls off, now it is completely pale. Native recipes do not work at all, by trial and error, I somehow managed to make sure that the top did not fall off, but I just can't figure out how to brown the top. Any ideas? And I would like to know more about the 15th program, something I can't program my recipe.

Lyusek, tell me, did the bread have a ruddy top in LG?

You can say Yes, at least a little lighter on the sides. Polaris has a white top

Now there are always some problems, now the top is dropping, now now completely pale ... by trial and error, I somehow managed to make sure that the top did not fall off, but I can't figure out how to brown the top. Any ideas?

Ludmila, there was no top problem in my Kenwood bread. But sometimes, for an even more browned top, I covered the viewing window with a silicone pot holder. Maybe this method works in Polaris too?

Yesterday, finally, the question of what kind of bread maker "will settle" with me was decided: Polaris or Binaton 2169.
Polaris!

I chose for a long time, thought everything over carefully, studied the instructions, compared.
In Polaris, only the color was embarrassing (all the appliances at home are white, but since the permanent residence of cotton will not be in the kitchen, this issue has ceased to be important.) Everything else attracted and attracted.
The experience of using the bread maker is: several months of cotton Hitachi and almost 5 years of Kenwood 250.
I wanted to change from "Zhiguli" to a foreign car.

What was important when choosing:
- programmable convenient mode;
- the ability to bake 2 small breads;
- more than 1 kg, bread weight;
- programs close to your beloved Kenwood and their detailed description in the instructions.

Why did I choose (toss about) 2 months between (just something!) 2 stoves.
A completely new Polaris model. VERY few reviews. Those that are, are mostly negative: users complain about the top falling off, about the pale color of the baked goods, and the lack of baking.
All this was too alarming. Since Kenwood has never let me down. Almost all of my fantasies turned out great. And I didn’t want to "dance with tambourines" around the new unit, which is designed to help me, and not strain.
On the contrary, there is a lot of information about Binaton. Both on the Internet and on the forum. Praised. Lots of recipes. But the programmable mode has some limitations. It stopped.
These are the two-month doubts.

And yet she decided to take a chance. I reassured myself that, as a last resort, if the main modes fail, I will bake on a programmable one.
The stove was brought in yesterday. Gradually I will share my impressions. I hope that those who are just choosing will find it useful.

The box is huge. Consider this if you are going to pick up by yourself.

But, despite this, she liked it.
Brightly decorated. With a ton of useful information.
Having carefully examined it, already you can understand what possibilities are inherent in this model. Even the control panel is printed in large size. Programs are immediately visible.




4 shoulder blades. 2 for large shape. 2 for little ones.

2 hooks for taking out bread. Regular measuring spoon.


But the glass is more convenient than in Kenwood. On it, the divisions are embossed, and not applied with paint (they wiped off very quickly).


2 heat-resistant tacks included. Nice bonus.


I liked that the small buckets are packed in a box, and I will keep in it.


The large form was immediately in the device.


Everything is packed neatly. In foam or thick cardboard. No shaking is terrible. This is a plus.

Very beautiful. According to her husband, STYLISH. (Although we are both indifferent to the black color of technology.)

Made soundly. Everything is adjusted. And at the first use, you understand what has been done wisely.
The screen is backlit! Lights up until the program runs to the end. This is a great convenience for visually impaired people like me.

Two handles for opening the lid. The lid itself is not removable.

Large observation window. 2 loaves of bread are visible in it.


There is a dispenser. Its lid sits tightly, does not fall off, even if you open the cotton lid abruptly.


The buckets are forced into place. But, thanks to this and thoughtful fastening, they do not move in any way during mixing. (In Kenwood, the bucket tended to twist. I had to often correct it. Here it seems to me impossible.)



Even without looking at the instructions, you can easily understand WHERE to reap and WHAT to do. Similar to the Kenwood panel. There is an indication of each stage.
You can select the desired program using the "Menu" button.




Nicely decorated. Printed on good paper.


Detailed instructions. Affordable. Understandable.

What is very important for me is the table “Overview of programs, times and options”. Having studied it, it becomes clear how each mode works (time of kneading, pauses, kneading and lifting). Much is close to Kenwood's programs.


In the recipe book there is bread for different programs. Skimmed through the recipes. At first glance, some are low on yeast. But this can only be judged after testing specific recipes.


I saw a mistake. See page 25. given a layout for small breads (500 g). And in the size of a loaf, 1250 g is indicated
I understand why some of the users wrote that there is NO layout for a small weight. Due to this error.
Many recipes are for 1 kg weight! That is, for a small loaf, the number of ingredients can be easily divided by 2.

In the recipe book there is also an option for making milk porridge, jam, dough.

And even if there are not many recipes, the compilers tried to cover almost all modes.

Elena, good morning !. I like the stove, I have already adapted to it. The top fell off me 2 times when I picked up the yeast, and apparently put a lot.I bake bread according to the recipes of this site. The top of the bread turns out to be pale (medium crust), and the sides and bottom are ruddy, this suits me, because the crust is very thin. Recently baked with egg and milk (dark crust), the top turned out to be ruddy. I read that the blush of the top depends on the baking. Basically I bake on mode # 2 (French), I liked it the best. According to the instructions, I baked only the first time I bought it. The bread turned out, but fell a little. I no longer baked according to their recipes, I was confused by the small amount of yeast. Looking forward to impressing your pastries.

Lyudmila, Hello! Thanks for the helpful additions.
I've also used French a lot in Kenwood over the last year. The bread was especially tasty. Tomorrow I plan to test this mode in Polaris.

I will continue to share my impressions of the new device.



Compared to Kenwood and Hitachi, Polaris is much quieter. Doesn't interfere at all.

Kneading is not entirely familiar to me: movement-stop-movement-stop, etc. until the end of the batch.
The beep for adding ingredients is loud, it sounds like it takes longer than I'm used to.




The first pancake came out lumpy. Well, not all, but, let's say, half a pancake ...

I decided to take the recipes for the first breads not from the instructions, but to use my own (in order to immediately see the differences from baking in Kenwood, if there are any, of course!).
It was also necessary to dispose of the stale cottage cheese.
Therefore, I decided to bake curd breads: one - butter with raisins, the other - for sandwiches, with a neutral taste.
Yeast used (as usual) pressed.
At the stage of weighing them, I was distracted, and then, forgetting, instead of half the norm of yeast for sweet bread, I measured the full norm. (You will see what this led to later.)
When kneading, I added a little flour to get a kolobok.
After the last fit, I had to leave and leave the x / n in the care of my son.

The dough in a butter loaf (unattended) got out of the bucket, partially fell down and burned.
(It took revenge, so it took revenge! The kitchen smelled of smoke, it took a long time to wash everything. The first time I encountered a dough "running away"! )
When I returned urgently after my son's call about “smoke in the kitchen,” the stove finished its cycle. This is what I saw.


Despite my oversight and "escape", the bread did not upset, but pleased!
Buttery, of course, turned out with a collapsed roof, but delicious. We ate it with pleasure.


The sandwich turned out to be with a normal roof, and with good crumb, and with a beautiful crust (which is important: uniform ruddy color!)



Somehow it immediately relieved my heart. Calmed down. :) I was pleased with the purchase. I scolded myself for the joint ...
And now I'm ready to experiment further. (Without such annoying oversights.)

Lena, I congratulate you on the first baking in the new oven. The bread really turned out beautiful and the crumb is wonderful. But you are an experienced baker and everything will be fine. Can I have a recipe for a sandwich bread? Forgot to ask which crust you put on?

Luda, Thank you very much for your pleasant words!
I can't offer you this recipe yet, because I added flour during kneading, but I didn't measure exactly how much. I don't want to write unverified numbers. In the next. just write everything down.
She used a medium crust out of habit.

Today I decided to test another program in a new bread maker.



At first I wanted to bake 2 different breads (one "my own", one from the instructions) on one mode, but then I overplayed everything.
I read it in a recipe book for a bread maker See the recipe on page 23.

FRENCH BREAD.
(Per 1000 g)
Water -350 ml
Flour - 600 g
Salt - 2 tsp
Dry yeast - 1 tsp.
Olive oil - 2 tablespoons l.
Sugar - 1 tbsp. l.

There were doubts: is it not enough yeast and sugar?
I wanted to correct these ingredients.
So I decided to use this recipe for baking in 2 buckets. In one bucket, bake everything strictly according to the recipe (bucket 1), and in the second - with your own changes (bucket 2).
I recounted the ingredients. Here's what happened.

FOR BUCKET 1.

Water - 175 ml
Flour - 300 g
Salt - 1 tsp
Dry yeast -0.5 tsp or pressed - 3g
Olive oil - 1 tbsp. l.
Sugar - 0.5 tbsp. l.

FOR BUCKET 2.

Water - 175 ml
Flour - 300 g
Salt - 1 tsp
Dry yeast -1 tsp or pressed - 5.5 g
Olive oil - 1 tbsp. l.
Sugar - 1 tbsp. l.

Doubled the amount of yeast and sugar for bucket 2.

Chose dark crust, because bread is without milk, and this always gives a pale crust after baking.
Yeast used pressed. Pre-activated them: mixed yeast, 50 ml of water, the rate of sugar and 3 tbsp. l. flour (from the norm). Gave it to stand for 15 minutes.

(In this photo and all subsequent ones: on the left - everything for bucket 1, on the right - for bucket 2.)

Then she poured it into molds, added all the ingredients. I chose the program.


15 minutes after the start of the kneading, I looked inside.

For a normal kolobok, there was not enough water in bucket 2. Added 2 tbsp. l.

After kneading, the contents of the buckets looked like this.


I calmly went about my business. I looked through the sight glass a couple of times. I liked that it didn't fog up even during baking! It is very comfortable! (This was not the case in Kenwood.)

After the signal, I opened the lid and this is what I saw.


She took out the buckets. She let it stand for 5-7 minutes, and then gently shook it out onto the board.



It can be seen that the bread from bucket 2 is slightly higher and darker.


I waited patiently until the loaves had completely cooled down. Cut it.

Bucket bread 1.


Bucket bread 2.


Slices.



Both breads, in my opinion, are too salty.
Oddly enough, the difference in taste is almost subtle. I even invited my husband for a tasting. He liked bread 1 more. He said it was a little sour.
I, frankly, did not notice this. In bread, 1 crust was slightly thinner, and the crumb was more rubbery. Although there is also no particular difference in the photo of the cuts.
Bread is good for top salty additions (cheese, sausage, etc.).


You can bake this recipe from the instructions. It is better to reduce salt to 0.5 tsp, sugar can be left 1 tbsp. l. (for a neutral taste) or increase for a sweetish shade up to 1.5 tbsp. l.
Add water, focusing on the bun. Yeast can be taken as indicated in the recipe. (If it grows normally with less, why take more ?!)

These are the results of today's experiment.


On the second day after baking this bread at breakfast, my husband and I were surprised at the change in taste. The salt is gone from both loaves! Bread 1 has become with obvious sourness. Bread 2 tasted more delicious.
That is, this bread was still ripening for 10 hours.
So, you should still add more sugar.
And with salt, you can do this:
if you eat bread on the same day immediately after cooling, then it is better to reduce the salt,
if you eat later (on the 2-3rd day), then you can leave 3 / 4-1 tsp.

Elena, thank you very much. for the description and photo. Your information is very valuable to me because I am a beginner baker and I recently purchased a bread machine. I read everything with interest and wound it on a mustache. The bread, of course, turned out to be handsome, just for the post it will go. Lena, and in what proportion do you convert yeast from dry to pressed. On pressed bread, probably all the same it turns out better.

Lyudmila, I am very glad that my experiments are interesting to you. (Luda, can I contact YOU?)
I specially chose lean bread, since in Wed. and Fri. fast. In addition, I want to gradually check the recipes from the book attached to the C / P :)
I translate dry yeast into pressed yeast simply: 1 tsp. dry = 5.5 g pressed, 1.5 tsp. = 8 g
I bake only on pressed yeast. You can easily buy them from us in many stores.
Here on the forum I read about the dangers of dry yeast for a very long time, so I immediately refused them. The usual ones are more pleasant. I activate them and then use them for any recipe.
Sometimes I practice sourdough bread (more often I use sourdough rye). I hope that I will bake such bread in Polaris too. It was not in vain that I chose the programmed mode.

I continue to test my bread maker. It was required to dispose of the remnants of the "old" sour cream. Therefore, I chose the program that is recommended for baking with milk and dairy products.



I chose 2 recipes for testing.
One of our own (hereinafter Bread 1) - "Bread with sour cream" from the book "We Bake Bread at Home", the second (hereinafter Bread 2) - Easter cake "Panetton" from the recipe book on page 31.
Both have recipes for 1 kg

BREAD WITH SOUR CREAM. (BREAD 1)
(For 1 kg):

Water - 0.5 stack.
Millet flour. - 600 g
Sour cream (20%) - 125 g
Butter - 2 tbsp. l.
Dry yeast - 2 tsp.
Sugar - 3 tbsp. l.
Salt - 1 tsp
Seeds - 1/3 stack.

I wanted to get unsweetened bread to use for sandwiches, so I reduced the sugar rate. Butter ran out, replaced with margarine for baking. The remains of sour cream turned out to be a little more - I used everything.

In terms of small size, the recipe with my changes now looks like this:

Bread with sour cream.
(Per 500 g)

Water - 75 ml
Millet flour. - 300 g
Sour cream (20%) - 70 g
Margarine - 15 g
Dry yeast - 1 tsp. or pressed - 6 g
Sugar - 1 tbsp. l.
Fine salt - 0.5 tsp.
Additives:
Seeds - 40 g

For the second bucket, I used the following recipe from the recipe book:

Panetton is a Milanese Christmas cake. (Bread 2.)
(Per 1 kg)

Milk - 175 ml
Flour - 500 g
Salt - 1 tsp
Yeast - 2.5 tsp
Sugar - 1.5 tbsp. l.
Egg (medium) - 1 pc.
Butter - 60 g
Raisins - 50 g
Candied fruits - 50 g
Walnuts - 50 g
Anise seeds (powder) - 1 tsp.

For Easter cake, in my opinion, there is not enough sugar, but too much yeast. But since I decided not to change the main components, but to do it according to the recipe, I left it as it is.
In order not to divide the egg, I decided to take 1 piece, but small. Instead of butter - margarine. And excluded the nuts, since they were not available.
Here is the recipe after these changes and division by 2.

Panetton
(Per 500 g):

Milk - 88 ml
Millet flour. - 250 g
Fine salt - 0.5 tsp.
Dry yeast - 1 ¼ tsp. or pressed - 8 g
Sugar - 3/4 tbsp. l.
Small egg - 1 pc.
Margarine - 30 g
Additives:
Large dark raisins - 25 g
Candied fruits (pineapple, papaya, cherry) - 25 g
Anise seeds - 0.5 tsp.

In the Milk bread program, it heats up for the first 30 minutes. Therefore, I did not activate the pressed yeast separately. And for each bucket, I separately mixed yeast with 50 ml of liquid, added sugar and 2 tbsp. l flour. I poured such talkers into buckets.
I put in the remaining ingredients except the additives. (She cut the margarine into small pieces, loosened an egg for bread 2 with a fork.)
I chose program number 11. Weight 1 kg, medium crust.


During the heating of the ingredients, I prepared additives. For sour cream bread, I weighed the seeds. For the cake I measured raisins and candied fruits. I washed them, put them to dry. The anise seeds are finely ground.

After heating and the first 15 minutes of mixing and a pause, the contents of the buckets looked like this:


It seemed to me that there was not enough fluid. In bucket 1, the bun was too hard, and in bucket 2, the bun was soft, but for the cake dough it was a little thicker than necessary. Therefore, I added 3 tsp in bucket 1. water, and in a bucket 2 - 2 tsp.

Before the signal for adding ingredients:


After the last kneading, the koloboks already looked like this:


I went about my business.

After the last (2nd) kneading, when the scoreboard was 1:51, the dough looked like this:


I took out the shoulder blades from both buckets, slightly leveled the tops.
She left the bread to grow. Since she was not far from the bread machine, she often looked into the viewing window (it did not fog up). After 30 minutes of lifting, it became alarming - the bread rose suspiciously high!

20 minutes before baking, it looked like this:


Smeared the roofs with sweet tea. (In the hope that he will "change his mind" to go further.)
Before baking, it was clear that it did not help much. The bread has grown more.

After the sound signal, the bread looked like this:


The crust was hard, so she covered the buckets with a towel and let them stand for about 10 minutes. Then she shook them out onto the board.
This is how the bread turned out:




Cut it after cooling completely.

Bread with sour cream. Bread 1.
Incision:


Kulich Panetton.
Incision:


Both slices:




1. The tops of both loaves are not perfect. Slightly fallen. There are such assumptions:
a) it seems to me that the temperature during the rise of the dough is slightly higher than necessary. Looking into the bread maker when baking all the breads, I have noted this for myself more than once.Perhaps because of this, the bread grows so quickly, stops and then falls off;
b) it is possible that the heating in the first minutes of baking is too high, which can also cause the top to fall off;
c) Easter cake has a more "clumsy" top. Even after reading the recipe, I got the feeling that there is a lot of yeast. They could have given such an advantage.

2. The crust turned out to be rounder for the cake. It is also more rich, and stood closer to the dispenser (I read on "Mult.-ke" that in this case the bread in this x \ n turns out to be more ruddy).

3. About taste.
Sour cream bread (No. 1) pleased. Salt and sugar neutral, with a pronounced hint of creamy bread. The crust is crispy.
This bread can be used for sandwiches. But a sweet spread will work great for him.

Kulich (No. 2).
Either the Italians have a peculiar understanding of what the cake should be like, or the authors of a particular recipe are to blame. The bread is ABSOLUTELY not sweet! Only candied fruits and raisins remind that a cake was planned.
Of course, we'll eat it too, but we didn't get what we had hoped for. The second sandwich bread came out. Although the crumb is distantly reminiscent of Easter cake.



1. Sour cream bread can be baked safely. It is better to choose a dark crust.
Add more liquid by 15-20 ml, i.e. 95-100 ml for a small weight of bread.

2. The cake recipe needs to be finalized.
If you keep the same amount of sugar, then you need to reduce the yeast to 1 tsp. (or 6 g pressed).
I want to try to bake it according to this modified recipe.
Panetton (modified recipe)
(for 500 g)

Milk - 98-100 ml
Flour - 250 g
Salt - ¾ tsp
Yeast - 8 g
Sugar - 3 tbsp. l.
Egg - 1 pc.
Butter (margarine) - 50 g
Additives:
Anise seeds (ground) - 1 tsp
Raisins - 50 g
Candied fruits - 50 g
Nuts - 30 g

I suppose that this option should be tastier.

These are the results of today's experiment.

Today's experiment touched on rye bread. For which, in the first place, the bread maker was bought.



When baking rye-wheat bread in her cotton, Kenwood usually did this: after the last batch, she took out a spatula. Thanks to this, I avoided kneading and gave the bread one large proofing.
I wanted to check how such an algorithm would work in Polaris.

Therefore, I decided to do this: choose one recipe for 2 buckets, but
in one do not touch the dough (that is, do not remove the scapula and let the program work out completely, with kneading and proving), and
in a different Remove the paddle after the main batch (i.e., make one large proofing without intermediate kneading).
The recipe from the instructions did not fit, because kvass is required there, but it was not. So I chose a recipe from my notes. I replaced kefir with fermented baked milk, changed something, as a result, the recipe began to look like this:



(Per weight 500 g):

Water - 105 ml
Ryazhenka - 100 ml
Wheat flour 1 grade - 100 g
Peeled rye flour - 150 g
Sugar - 0.5 tsp.
Fine salt - 3/4 tsp.
Dry yeast - 3/4 tsp. or pressed - 4 g
Vegetable oil - 1 tbsp. l.

Since before kneading there is heating for 30 minutes, the yeast was not activated in advance. I just made a "chatterbox" for each bucket, mixing yeast, water and 2 tbsp. l. wheat flour (from the norm). I poured it into buckets. I added all the remaining ingredients.
I put the buckets in the stove.


I chose: program number 6, weight - 1 kg, crust - medium.


After the last kneading, the dough looked like this.


I took out a spatula from the right bucket (experimental), and slightly leveled the top.


Somewhere in the middle of the program, I could not stand it and looked inside: the dough in the right (experimental) bucket was 1.5 times higher.

After baking, I opened the cotton lid and was surprised - the bread turned out to be the same height!


She took out the buckets from the stove.


She let the bread stand in them for about 5 minutes, shook it out on the board. On the right, a neat hole is visible, on the left there is also a rift from the scapula remaining in the bucket.


She turned the loaves over.



Allowed to cool completely. I cut off the humps. (The saw cut so that a white line is visible in the photo.)


Another slice (next).




The bread is almost the same both in appearance and in cut. The taste is also no different.

This bread turned out to be similar to Ukrainian store bread. Just in moderation. I will bake more than once.



The experiment, although surprising with the result, made me happy. You don't have to worry that unnecessary kneading will not let the bread rise as it should. Just put the ingredients and after the signal you get the bread.

An excellent program for settings. I will use it!

Girls who do not brown the top of the bread. Try the top of the stove, where the viewing window is, close it with food foil + a towel ... It helps me (but I have a different hp)

Today, for my experiments, I chose the basic program, on which we usually bake most types of bread. Therefore, for one bucket I took the recipe offered by the book of recipes for this cotton, the second I took from the book "We Bake Bread at Home".

These are the recipes in terms of low weight:



For 500 g:
Wheat flour, premium grade - 300 g
Water - 190 ml
Dry yeast - 1/2 tsp. or pressed - 3 g
Sugar - 1/2 tbsp. l.
Salt - 1/4 tsp.
The oil grows. - 1 tbsp. l.

(With butter, I deviated from the recipe: I replaced butter with vegetable, because I wanted to get lean bread.)


(Based on Darnitsky from the book "We Bake Bread at Home".)

For 500 g:

Millet flour. 1st grade - 135 g
Peeled rye flour - 165 g
Water - 200 ml
Dry yeast - 1 tsp. or pressed - 5.5 g
Sugar - 1 tsp
Fine salt - 1 tsp.
Citric acid - on the tip of a knife
Vegetable oil - ¾ tbsp. l.
Seeds - 2 tbsp. l.

Yeast is activated as in the previous recipes. I poured it into buckets, added the rest of the ingredients (except for the seeds for Darnitsky). I inserted the buckets into the x / p.
I put the bucket with the future white bread closer to the heating element to make it darker.
I chose program No. 1, weight - 1 kg, crust - dark.


After the sound signal for adding ingredients, I opened the cotton lid. The dough for white bread looked more like a cake dough: the bun had a "tail" that stuck to one of the sides of the bucket - a clear sign of batter. I could not stand it and added 1 tbsp. l. flour. I added seeds to the second bucket. Everything was fine with the kolobok.

After the last workout, I took out the shoulder blades from both buckets (an old habit - I like bread with a small hole).
Darnitsa bread had a hard crust! Nevertheless, the temperature during proofing is clearly higher than required!
Moistened the crust lightly with water.
(Unfortunately, there is no photo of kneading and proofing - the camera was discharged at the most inopportune moment!)

After baking, the bread looked like this:


She let it stand in buckets for about 10 minutes, took it out and cooled it on a wire rack.






Darnitsky looked quite good (except for the uneven roof). I liked the taste, although this is not our usual shop "Darnitskiy". Little rye taste. Salt and sugar in moderation. We ate with lard with pleasure.
White is light enough for baking with the Dark Crust setting. But this is due to the complete lack of milk in bread. There are many voids under the crust. The taste is insipid for me. There is clearly not enough salt.


1. I will bake Darnitsa bread together with some wheat bread.

2. White bread from the instruction requires a recipe adjustment.
I would change it like this.


(Per 500 g)

Wheat flour - 320 g
Water - 190 g
Sugar - 3/4 tbsp. l.
Salt - 3/4 tsp
Dry yeast -1/2 tsp or pressed - 3 g
Butter - 15 g or vegetable - 1 tbsp. l.
Crust "Dark".

For golden brown
1) the bread can be greased with an egg or sweet tea 15 minutes before baking (this will soften the dry crust on the surface of the dough);
2) cover the viewing window during baking with a silicone tack.

Hello! I bought this bread maker less than a week ago. I am the most aspiring baker of them all. I did everything according to recipe number 1, the main one, the middle of the top fell, the bread turned out to be sweetish, and the next day it became not tasty at all, I was very upset. Please tell me what is the problem? I read all Elena's experiments and got inspired now I will try.

Yulia, Hello!
I understand how sad it is when you wait for delicious bread, but it did not work out!
Please don't be discouraged.You will learn everything, and everything will turn out great for you.
The problem of failures (and they write about this in the reviews of this model!) I see in the fact that the recipes that come with the x / n require improvement. This can be seen from my experiments.
The top of the opal is in the white bread that you baked, since the recipe contains little salt and a lot of liquid. I added flour while kneading and touched the dough when I took out the spatula before the last growth. This saved the top. But large cavities under the upper crust indicate that not everything is in order in the recipe.
I highly recommend you to read the basic principles of baking bread in cotton. Very, very useful information for a novice baker! She herself once started with this ...
Pay particular attention to the formation of the kolobok. Having achieved a good kolobok, you can always get a good bread.
Here is a link to the topic:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

I also want to advise you to take recipes from this forum. You will be able to compare the result, and find out the subtleties of mixing, etc.
Happy bread!
Share your good luck and bad luck too.

Hello, Elena!!! Thank you very much for your reply. I'll read everything now. Yesterday I baked "French" bread according to the recipe with your changes, I put 0.5 tsp of salt. Two 500 g each, put a dark crust. I'm happy with the result. The top is lush, beautiful, crusty crust. It's a pity I didn't take a photo. I was just very happy. I liked the taste very much. I will try and learn further. I will share the results.

Girls, I'm here :) yesterday they gave me this beauty, I chose it myself, I wanted at first with the function of a baguette, seeing the cost, I somehow got sick. Attracted in our beauty, of course, the presence of two small containers for baking and the automatic addition of additional ingredients ... although I don’t understand yet when and how they will need to be added :) In general, while I’m reading and wondering if it’s worth something for the night leave, I wanted to take fresh bread out to nature, I'm completely new to using this device :)
In general, take to the ranks, I will try and try

Hello girls) I also bought this bakery the day before yesterday (I love Polaris, I have everything that is possible, Polarisian). Yesterday I baked bread for the first time (in general, for the first time in my life) and faced such a problem. I chose a recipe from a recipe book * Italian pastries *. The norm of ingredients is indicated there for a 750-gram loaf. So, I put everything in the bucket strictly according to the instructions. I chose program 8 (because, in the instructions * Italian baking * is the 8th program), and when I tried to set the weight of the loaf to 750 g, I have this dash, which indicates the weight, firmly stood at the number 1250. I pressed the button * weight of the loaf * several times - only the time changed, but the weight remained the same - 1250g. She spat and pressed start. True, the bread turned out, but it is embarrassing that the weight of the program does not change. Do you need to contact the service?

Hello Irina! I read your message, decided to try it on my cotton, chose program 8, pressed the button, the weight of the loaf, everything works, the dash went under the 750 circle. Perhaps something with the buttons. Have you tried to change weight on other programs?

Kotofeya, Lell, congratulations on the stoves!

Lell, the "Select weight" button does not work for you! And this is marriage! Try returning the stove to the store.

Hello Elena! .. Yesterday I baked "French" bread according to the recipe with your changes, I used 0.5 tsp of salt. Two 500 g each, put a dark crust. I'm happy with the result. The top is lush, beautiful, crusty crust ... I liked the taste very much. I will try and learn further. I will share the results.

Yulia, with the first successful bread !!! I am very glad that everything worked out for you! Now everything will be as it should.

I decided to check the operation of this mode, at the same time and see if the recipes from the book attached to the x / n are successful. The book offers 2 recipes on page 5 and on page 29.
I have never baked Italian bread before, so it was doubly interesting. The weight of both loaves was 750 g, so we had to recalculate for a small weight.



For 500 g:
Water - 173 ml
Flour / s - 266 g
Salt - 1/2 tsp.
Sugar - 1 1/2 tsp
Pressed yeast - 2 g
Olive oil - 1 tbsp. l.

Confused by a small amount of yeast and salt. But I decided not to change anything.



By weight 500 g:
Water - 118 ml
Flour - 266 g
Salt - 2/3 tsp
Dry yeast -2/3 tsp or pressed - 4 g
Eggs - 1 pc. + 1 tbsp. l. water
Sugar - 2/3 tbsp. l.
Olive oil - 2 2/3 tbsp. l.
Dry rosemary - 2/3 tbsp. l.
Raisins - 60 g
When counting the ingredients, it turned out that 1 1/3 eggs were needed. I didn't want to use part of the egg, so I blabbed the whole, measured its volume (it turned out 3 tbsp. L.) And replaced 1/3 of the pieces. just 1 tbsp. l. water (which is reflected in the recipe).
I doubted for a long time how sugar, raisins and rosemary would be combined. But still I decided to take a chance.

I used pressed yeast, as usual, so I activated it. I mixed yeast, sugar (all the norm), 50 ml of water (from the norm) and 2 tbsp. l. flour (from the norm). She let me stand.
Then she poured the activated yeast into buckets, measured out the remaining ingredients (except raisins and rosemary).
I washed the raisins, dried them and cut them into small pieces, since they were very large.


Often, during kneading, due to the small volume of the buckets, the flour gets onto the heating element. This gives then a burnt smell. I began to close the buckets during the first kneading with a silicone mat.


I chose program No. 8 "Italian bread". Weight - 1 kg, crust "Dark".


16 minutes after the start of the kneading, the "koloboks" looked like this:


After adding rosemary and raisins to bread 2:


Before the last climb:


After the signal of readiness, the bread looked like this.


She let the buckets stand for 5-7 minutes under a towel.


Then she shook it out onto the grate. Has cooled down.



Cut it.





Bread 1 tastes very neutral. Salt is not felt at all. And sugar appears only a few seconds after chewing. Not too bad for salty sandwiches. But, if you eat it just like that, then you want to add more salt and sugar. Although, perhaps, Italian bread should be so neutral ...
Bread has a nice crispy crust, 1 interesting flesh. With such a small amount of yeast, it rose quite well! I was very surprised by this. This means that the "hot" program is not in vain ...

Bread 2 has a very unusual taste! Only raisins give sweetness. Its combination with dry rosemary is unusual for me. But they ate all the bread. It went well with homemade ham, and just with cheese.
By removing the rosemary and adding more sugar and 1-2 eggs, you can get a great cake.


The program is "sharpened" for these breads. Despite the thin dough, the baked goods have a good roof and a porous crumb. The structure is similar to the baked goods of the "French bread" mode. These programs are very similar in terms of duration and time of proofing and stroking. I think the baking temperature is also close.
I will add salt and sugar to bread 1, and perhaps add 1 g of yeast (so that the sugar has a job).

But I liked the regime. I will use it.

Hello everybody!!! Elena, thank you for the kind words. Your Italian bread turned out to be very appetizing! Yesterday I also decided to try to bake Italian bread with a delayed start. By the way, no one writes anything about the delayed start in our topic, has anyone tried it? Last night, everything fell asleep in a large recipe for 750g. I chose program No. 8, weight 750g, dark crust. The time was 23.00 I set the timer for 8 o'clock so that at seven bread was already ready. It was a little strange to leave everything like that and go to bed. At the beginning of the eighth I came, cotton was on heating mode. The bread turned out to be long, not very high, the edges are golden, the top is light, but it did not fall off. I waited until the bread cools down, cut it, the crumb is good tasty, though there is not enough salt.

Elena got me interested in your Italian raisin bread. I really don't like raisins. How do you think it is possible to replace raisins with something else? For example, candied fruits?

Yulia, you can replace raisins with any dried fruits and candied fruits. The main thing is that you like their combination with rosemary.

I want to go

Got it. Almost Easter cake?
Candied fruits, dried apricots, more sugar and eggs - it should turn out delicious.

I checked how my oven kneads the dough.


I took 500 g of flour. This amount of dough was somehow lost in a large bucket. It was very interesting to watch how two blades work. Each "fought" for its right to knead this dough. Sometimes some of the shoulder blades tore off small pieces and "carried away" to its corner.
But, in the end, everything messed up perfectly.

After kneading, the dough looked like this.



After proofing.


Finished goods.



The program copes well with its tasks. But it is better to knead the dough in a large bucket more than 500 g of flour. For smaller portions, small buckets can be used.

Hello! I am the most aspiring baker of them all. I bought this bread maker less than a week ago. Tried French and Italian all great. And the next day I tried to bake two small ones at once and I didn't succeed. The products were not mixed. Please tell me what is the problem? How should baking work?

Gylia, Hello! Congratulations on your good purchase!
To help you, please answer the questions:
What kind of bread was baked (write recipes)?
What program were you using?
What exactly did not work out (the roof fell, was not baked, etc.)?
Only the most detailed description of failure can clarify the picture.

Elena, good evening! There was rye bread in one bucket, and Italian bread in the second. The problem is the ingredients didn't mix. How should the kneading take place?

Gylia, perhaps you forgot to insert your shoulder blades? If you put all the ingredients in the recipe, everything should have been mixed. At first, my shoulder blades did not spin in small buckets, I laid everything, but also did not mix, I really wanted to return to the store, I passed everything into a large one, and I washed and cleaned these, and then I took them out and twisted them with my hands, and everything began to spin. On the trail. day baked bread in them, everything was fine. Try to turn on empty buckets and see if the blades are spinning.