The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

turn off baking cycle / programming custom cycles

brickc's picture

turn off baking cycle / programming custom cycles

Hi all!

I have a Zojirushi and it kneads and rises well but the baking results are not as good as in my oven. So, I want to use it for kneading and rising. Is the easiest way to do that to use it on the custom setting and specify each step (e.g. Bake: OFF)? I would do that, but I have no idea what the appropriate lengths are for each stage. I have searched this and other forums before posting. Can I just use the dough setting instead?

Does anyone know what length time I should set for Knead and Rise cycles for a basic loaf, or how it changes for whole wheat loaves?

The only example the manual gives is for French bread, which is clearly different than the normal cycle:

Knead: 18 minutes Rise 1: 45 Rise 2: 1:25 Rise 3: OFF

Thanks for your help.

swtgran's picture

I almost always let my machine do the kneading.  I use it for sourdough overnight, bigas, poolish, just about everything but no knead. 

If a recipe says knead for 5 minutes and set for 8 hours or overnight, I put my ingredients in, turn it on for 5 minutes then turn it off.  The next day I add my other ingredients, start the dough cycle again, kind of watch it to make sure it is going to combine, if it isn't I help it along, run the whole dough cycle then go on with the recipe from there.  

I timed my machine on the dough cycle with one loaf, long ago,  When I discovered how many minutes it was until it went into the rise portion of the dough cycle, I subtracted 5 minutes from that time and use that as the time for putting in anything else.  I just set my timer on the stove for that time, when it buzzes, I just put in whatever seeds, fruit, cheese or what ever without stopping the machine and let it keep kneading and rising. 

Depending on the dough, I often have to let it go longer than when it buzzes done.  I just let it stay there until it has doubled as if it were in a bowl.

I use a bread machine that is 2lb. capacity and is about 17 years old.  It doesn't have a lot of settings so I just use the dough cycle. 

When using 100% whole wheat I put in the water and wheat and yeast, mix it for about 10 minutes, turn it off for 20, add other ingredients, start again, mix about 15, stop it, let it set about 15 and then start it again and let it run the whole dough cycle and let rise there until double.  I then proceed to the next step.

With a dough cycle you can manipulate your machine to do whatever you knead, oops, need.  Terry

granniero's picture

granniero   I have a Zo also and just use the dough cycle. I let it go until it finishes the cycle then take dough out, which degasses it in the process of removing, then I let it rest 20 min or so, shape into loaf pans or whatever shape I want, cover and let rise till doubled then bake. I wasn't overly impressed by the way it baked,either and have used it mostly for kneading. Had I known this in advance, I would have only bought a machine that just kneads. But this way, I use a large bread recipe and make 2 loaves out of it instead of only having the one if I baked it in the machine. I had a smaller machine that I used for years and thought I had to have a larger one which was why I got the Zo and had read good things about it. Live and learn, I always say.

brickc's picture

thank you both for your advice. I did make a loaf last night just using the dough cycle (knead + rise); I had only used that for pizza dough, before. It appears good: I haven't eaten it yet :)

tabasco's picture

I wanted to post this chart of Baking Cycle Timing for the Zoj because I think it's so useful when you are trying to adjust recipes (and because I had a difficult time finding this information so I want to share it on TFL).

The chart shown on the link is for the Zojriushi Home Bakery Traditional (BBCC-V20).

I hope you find it useful.