The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Thinking about a Zo bread machine...

justkeepswimming's picture
justkeepswimming

Thinking about a Zo bread machine...

I have pondered getting this Zojirushi bread machine for quite some time (off and on for over a year), and could use some input. I am about 90% there and ready to put in an order. But I certainly don't want to have it turn into the proverbial treadmill that turns into a clothes hanger after a few months.  :) I have certainly done my fair share of buying gadgets that end up being rarely/never used and eventually given away, and I am trying to not go there. Overall I tend to bake loaf pan breads, so this would fit the bill for those. I don't view this as replacing baking in a clay baker, etc., just a handy way to get our daily bread made with less "futzing, which is the highest appeal for me at the moment.

Pros as I see them: 

 - Not as hot to operate in summer. 

 - Uses less energy than my oven (?)

 - Less clean up (?) i.e., no mixing bowl, etc. etc. etc.

 - Handy for days I am less inclined toward the artisan side of things and just want some fresh bread for sandwiches, toast. 

 - Potentially useful for things like making jam (I do maybe once a year), yogurt (a sporadic venture but so yummy), and others. 

Cons: 

 - My biggest one: I don't know how well it does with sourdough, especially 100% whole grain SD (our daily bread). I suppose that would be like anything else, prone to operator error and requires learning some new skills/tweaks, and then do just fine. Is that a reasonable assumption?

 - Recipe conversion.... is this a simple thing or does it easily get complicated? I am just guessing (from having read posts elsewhere) that some sort of adjustment is needed. Those who have a Zo, please weigh in! 

 - Loss of precious counter real estate. Not a deal breaker because we do have room in this house.  But I do prefer minimal clutter, and I am pretty close to my max preferred amount of "stuff" that lives on the counter full time. 

Input please, either way,!  Either help me jump in or save me (and my credit card) from a last minute decision impulse buy. 

 Thanks in advance!!!

Mary

 

 

GaryBishop's picture
GaryBishop

Several contributors report good results.

troglodyte jo_en Antilope

and lots more.

justkeepswimming's picture
justkeepswimming

I had seen a few of these, your search method brought up many more. I've pretty much come to the conclusion this will be this year's annual birthday/anniversary/Christmas present all rolled into one. My husband does appreciate this approach, he knows he gets off cheaper and easier than some. 😂

GaryBishop's picture
GaryBishop

I don't have one but have thought about it many times. I look forward to hearing about your experience.

Look for posts and replies by mariana. She is a bread wizard who uses a Zoji.

jo_en's picture
jo_en

Hi,

I am excited to see you may use the Zoji as I do-supply the daily 100% lean whole wheat sourdough loaf!!

I highly recommend this machine- I have the white version (older one) of the model you referred to. No heating element on the top.

Several TFL-ers paved the way for me to get to the recipe that I use for the daily bread- Yippee and Mariana. Tremendous experts on how to take advantage of the Zoji kneading and baking functions. Read Yippee's Simple 100% WW Bread for details on dough development.  Mariana has answered all our questions!! I believe she uses Zoji a lot to bake with. I can remember the nights when I was in the very middle of a process and they happened to be online answering my questions.  Unbelievable!

You mentioned that a new technique was not a problem to learn. I would unreservedly say make your sourdough with rusbrot's CLAS, Concentrated Lactic Acid Sourdough. It is foolproof and it is ready in 24 hr. You can store it and have it ready for multiple days of bakes. Convenience!! 

It is just as easy to make FLAS (liquidly kind of CLAS) but that takes 48 h. I put a description of making CLAS (and FLAS) here and the recipe for making 100% whole grain bread loaf with CLAS in 4.5 hrs. (By the way, these loaves only use 1/2 t dry instant yeast per 500 gr total flour.)

Bake it in the Zojirushi with your own loaf pans.  I am going to post on some pans you can use that fit the Zoji baking chamber.

You will have so much fun with Zoji SD with CLAS/FLAS!!

Do you have a grain mill?

justkeepswimming's picture
justkeepswimming

Thanks so much for your encouraging response! Mariana and Yippee (both really great bakers) have helped me with other things in the past, and I thought I remembered Mariana had one. 

I do have a mill, it's a Mockmill 200. I have primarily been baking 100% whole wheat bread for several years now. Occasionally I add in some bread flour, it just depends on what I decide to make and who will be eating it... not everyone is a fan of hearty whole wheat sourdough. 😉

I'll look into CLAS. My starter lives in the fridge and is pretty low maintenance, always a plus. 😁

The Zo is ordered and should be here in a few days. I will definitely reach out as needed! 

Mary 

jo_en's picture
jo_en
jo_en's picture
jo_en

You will have the "unbeatable" trio for the 100% lean whole wheat breads!!

I saw Yippee's fine grind (of whole wheat berries) that she got with the Vita Mixer and so I add in a step of sifting (20 holes/in) and then whirling the coarse particles in a spice grinder for 35 sec. This makes a difference.  My grain mill is Komo and I think it does not grind as fine as a Mock mill. A finer sifter (40-50) is not necessary.

With clas and the 30 min mixing (thanks Yippee!!!)  in the Zoji , your bread will not be seen as "hearty" anymore!!

Soft , chewy, toothsome.

 

PS If maintaining a water bath for clas is a problem, use a thermos.

justkeepswimming's picture
justkeepswimming

Thanks for all the above info! It's going to take me a bit to process it all.... It's a bit like trying to drink from a firehouse, lol. 🚒. One step at a time. First the machine needs to ship. 😉

Thanks! 

Mary