The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Zojirushi bread machine rising problem

Jekes's picture
Jekes

Zojirushi bread machine rising problem

We purchased a Zojirushi bread maker a couple of months ago and returned it because we could not solve a problem of uneven rising.  The loaves always came out much higher (looking like a ski hill) on the connection end of the heating element.  We tried everything we copuld think of including changing ingredients, changing amount of ingredients, how we placed the ingredients in the appliance, and water temperature all to no avail.  I could not find anyone having a similare problem, so gave up.  I can only conclude we had a dewfective unit or other people living with the appearance issue.  I would appeciate comments.

Jekes

Baker100's picture
Baker100

Yes, we too have the uneven rising problem when we use our Zojirushi breadmaker [BBCEC20]. It produces good, tasty white bread on the basic cycle even though it comes out misshapen -- "Ski Slope" is a good description -- so we've decided to live with that problem.

Another problem, more serious than the first, has to do with the basic whole wheat cycle during which the "stir" algorithm produces only two(2) weak rotations of the paddles -- whirr, whirr, and that's it. The 'dough' is never properly kneaded, does not rise well [hardly at all] and has to be removed and 'rescued' by hand. I think that there may be a heating duration problem as well...  Has Zojirushi had any timer programming problems associated with the Whole Wheat Basic cycle? I think they've got a firmware problem.

 

 

 

 

Jekes's picture
Jekes

I thought I should let you know that we purchased another Zojirushi breadmaker [BBCEC20] as a result of comments I had indicating it was not normal for it to have the ski slope problem.  The new breadmaker has none of the problems of the 1st.  My wife does make whole wheat bread and it does not have the problem you described.  However, the lo0aves do not rise as much as I'd like, but still good bread.  I am assuming that the recipe she is using needs a little fine tuning.  I would recommend requesting a replacement for yours regardless of how long you've had it.

Baker100's picture
Baker100

In response to: "I would recommend requesting a replacement for yours regardless of how long you've had it."

Hi,

Thanks for your advice.  Could you tell me how to "request a replacement."  So many comments I have read indicate that dealing with Zojirushi is not a 'picnic?'

 

 

amateur81's picture
amateur81

Had same problem but ski-slope problem totally solved. Convert all measurements to weight (metric)  -- use warm water --  warm the Zori container before using. Here's some basic light-bread recipes that work for me with standard Basic Bread setting on Zojirushi. Careful: just a few grams either way on water, oil. yeast makes a lot of difference.

1) BasicLightLoaf: Rogers presifted bread flour 313g - add plain flour until 438g - add sugar until 463g - add salt until 472g - mix together, set aside. Part-fill Zori container with hot water then dump water - fill Zori container with hand-warm water to 307g - add olive oil to 348g. Add dry ingredients to Zori container - make well in flour without reaching water level. Separately weigh Fleischman's 10g rapid rise yeast and put into well.

If you prefer Rogers unsifted bread flour, decrease total WaterOil by 5g. 

2) LightWholewheatLoaf: Unsifted bread flour 373g - wholewheat flour till 441g - sugar till 466g - salt till 475g - caraway till 485g

3) LightRyeLoaf: Breadflour 282g - plain till 407g - rye flour till 441g - sugar till 466g - salt till 475g - caraway till 485g.

Experiment with other oils, butter, buckwheat (nice & nutty), etc, keeping a list of all your versions (successful and unsuccessful!).  Lots of website out there that convert volume measurements to weight - water doesn't weigh the same as oil and different oils and different flours have different weights.

WEIGHING IS ALSO FASTER THAN USING VOLUMES - takes less than 10 mins.  And after a failed experiment I go back to a safe one for comfort :-)


 

Carol Deckert's picture
Carol Deckert

I used the breadmaker 1-2 times a week for about 5 months.  It worked beautifully.  THEN ONE DAY the bread stopped rising properly.  I got very low rise on whole wheat bread WITH DENSE, TOUGH TEXTURE and the already noted SKI SLOPE white bread.  I had to ship the machine to Scarborough for $50.00.  When called I got the inquisition about measuring correctly.  A physicist could not measure more correctly than I did.  They kept the machine to do a test (I had already done 3 test runs after it didn't work properly) and called me about 2 MONTHS later, telling me the machine was fine.  I was so angry as I knew there was a problem.  I got asked about the type of flour I was using (Best for Bread Robin Hood--best flour you can buy), and I had replaced the yeast to make sure it wasn't the yeast.  I discovered that the warranty stipulates that the customer must pay for return of the bread machine if nothing is found wrong with it.  I e-mailed and stated they should NOT charge me to return my machine or I would contact the Better Business Bureau.  They didn't charge but when I got the machine back I still had SKI SLOPE BREAD results with improper rising.  I am so angry.  They did not fix the problem and do not honour their warranty which says replacement for a defective machine. Instead I was patronized and told my machine was not broken, and then had the broken machine returned to me with A PHONY e-mail photo of "their result."  I had never seen bread like THAT in the photo, coming from my machine as "their result" had risen but with a lumpy, bubbled top on the bread.  I do not recommend anyone deal with this company. They are evasive and try to make out it is the customer's fault for mismeasuring or "tapping the measuring cup" which disturbs the volume.  They do not want to honour their warranty.  I WILL NEVER BUY ZOJIRUSHI AGAIN.