Vlad_US
The bedbath and beyond store in the USA, I just went to their website, there this stove with delivery costs $ 269.99, on Ebey I bought the latest Zojirushi model for $ 264 with delivery.
Yulia Rakov
Quote: Vlad_US

The bedbath and beyond store in the USA, I just went to their website, there this stove with delivery costs $ 269.99, on Ebey I bought the latest Zojirushi model for $ 264 with delivery.
I ordered from the network in the store itself, with a coupon. the price was 249.99, 20% of the amount roughly $ 50, shipping is free plus gift wrapping
Andrzej nov
Ha, Panasonic is not there ...

🔗&
Vlad_US
Class, but I didn't think to look there ... I'm used to everything on the Internet ..

It would be better if I took it from the store, even if it is more expensive by $ 10, but you can always return it without problems

Although I have now checked and it is not available in stores within a radius of 100 km
Yulia Rakov
Quote: Andrzej nov

Ha, Panasonic is not there ...

🔗&
not in that store, but in bestbuy you can buy a Panasonic
orthodox
Yulia Rakov
please tell me where you bought the stove
Yulia Rakov
Quote: Vlad_US

Class, but I didn't think to look there ... I'm used to everything on the Internet ..

It would be better if I took it from the store, even if it is more expensive by $ 10, but you can always return it without problems

Although I have now checked and it is not available in stores within a radius of 100 km
I just came to the store, with a coupon, expressed my fi, to what was available, said what exactly I needed, and the consultant offered to place an order online through them and added my coupon)))
Yulia Rakov
Quote: orthodox

Yulia Rakov
please tell me where you bought the stove
in the states
orthodox
thank you
Vlad_US
Yes, there is more choice in Bestbuy, but the Zojirushi BB-PAC20BA model is also out of stock, everything is sold ... but there is Panasonic.
Mihail Ru
Bought Zojirushi Breadmaker BB-PAC20. There is such a thing, after raising the dough immediately before baking, the blades are scrolled by ¼ and the dough immediately falls off. The loaf then turns out without a hat. Who faced this, how to deal with it.
Help I don't know what to do.
Vanya28
Quote: Mihail Ru

Bought Zojirushi Breadmaker BB-PAC20. There is such a thing, after raising the dough immediately before baking, the blades are scrolled by ¼ and the dough immediately falls off. The loaf then turns out without a hat. Who faced this, how to deal with it.
Help I don't know what to do.

Nothing happens to a normal test for a short warm-up.
In your case, there is either a lot of yeast, or water, or both.
For help, you need to write a recipe in detail, what and how was done and lay out a large section of your result.
Yulia Rakov
Quote: Mihail Ru

Bought Zojirushi Breadmaker BB-PAC20. There is such a thing, after raising the dough immediately before baking, the blades are scrolled by ¼ and the dough immediately falls off. The loaf then turns out without a hat. Who faced this, how to deal with it.
Help I don't know what to do.
follow the recipe described in the brochure and see the disc it shows some of the nuances
Mihail Ru
I would like to repeat my question about turning ¼ of the shoulder blades at the start of baking for the Zojirushi Breadmaker BB-PAC20. Is this (unnecessary) feature provided by the manufacturer or is the program crashing? Has anyone watched the transition from proving dough to baking on their ovens?
Thank you.
Scarecrow
I have never asked myself such a question, I have to look, because my loaves always have a flat roof too. I had a feeling that they were being overtaken. But can't they always stop standing?
Mihail Ru
In this way, the top of the dough is sharply blown away at the moment of a slight turn of the blades. The dough was not even standing - the top of the dough never rose to the edges of the mold. The loaf in the photo, the stove brought down, even after 15 minutes of proofing.
Bread maker Zojirushi Breadmaker BB-CEC20
Bread maker Zojirushi Breadmaker BB-CEC20
Yulia Rakov
a lot of yeast
Vanya28
Quote: Mihail Ru

In this way, the top of the dough is sharply blown away at the moment of a slight turn of the blades. The dough was not even standing - the top of the dough never rose to the edges of the mold. The loaf in the photo, the stove brought down, even after 15 minutes of proofing.
Bread maker Zojirushi Breadmaker BB-CEC20 Bread maker Zojirushi Breadmaker BB-CEC20

And apparently a drunken hedgehog prevented from writing the recipe completely.

At first glance, a mistake with water.
And the dough, after the end of the kneading, must be leveled.
In short, write!

And also here for you ---- >>> MANUAL FOR BAKING BREAD IN A BAKERY
BEGINNER'S GUIDE
Yulia Rakov
Quote: Vanya28

And the recipe was apparently interrupted by a drunken hedgehog.

At first glance, a mistake with water.
And the dough, after the end of the kneading, must be leveled.
In short, write!

And also here for you ---- >>> MANUAL FOR BAKING BREAD IN A BAKERY
BEGINNER'S GUIDE
according to my brochure, there is an error with the amount of yeast. Here you need to buy good measuring spoons.
Mihail Ru
Made strictly according to this recipe, an attachment to the stove.
Bread maker Zojirushi Breadmaker BB-CEC20
Vanya28
Quote: Mihail Ru

Made strictly according to this recipe, an attachment to the stove.
Bread maker Zojirushi Breadmaker BB-CEC20

The second column looks like a normal recipe,
according to the shown result, reduce the amount of water for local flour by 30-40 grams. (ml) and smooth out the dough with a damp spatula after kneading.
Still bad mixing of the dough, help with a spatula.
Show your results.
Scarecrow
Quote: Vanya28

The second column looks like a normal recipe,
according to the shown result, reduce the amount of water for local flour by 30-40 grams. (ml) and smooth out the dough with a damp spatula after kneading.
Still bad mixing of the dough, help with a spatula.
Show your results.

If only it were that simple. What have I not already reduced and increased. And I have a lot of experience in baking in general and in the oven in particular. But in this oven, the top crust of the bread is always flat for some reason. After cooling, it may fail. I haven't understood the algorithm yet. The rise is usually excellent in proofing, and the dome collapses when baking begins. Constant transposition? Any mode? Hardly ... I will think and experiment further. Here the owner writes that he turns the spatula before baking. Now I'll look and listen, I didn't notice.
Yulia Rakov
Quote: Vanya28

The second column looks like a normal recipe,
according to the shown result, reduce the amount of water for local flour by 30-40 grams. (ml) and smooth out the dough with a damp spatula after kneading.
Still bad mixing of the dough, help with a spatula.
Show your results.
in recipe 1 1/2 are not translated correctly
Yulia Rakov
Quote: Scarecrow

If only it were that simple. What have I not already reduced and increased. And I have a lot of experience in baking in general and in the oven in particular. But in this oven, the top crust of the bread is always flat for some reason. After cooling, it may fail. I haven't understood the algorithm yet. The rise is usually excellent in proofing, and the dome collapses when baking begins. Constant transposition? Any mode? Hardly ... I will think and experiment further. Here the owner writes that he turns the spatula before baking. Now I'll look and listen, I didn't notice.
there is no such thing in our model, I observed.
Vanya28
Quote: Scarecrow

If only it were that simple. What have I not already reduced and increased. And I have a lot of experience in baking in general and in the oven in particular. But in this oven, the top crust of the bread is always flat for some reason. After cooling, it may fail. I haven't understood the algorithm yet. The rise is usually excellent in proofing, and the dome collapses when baking begins. Constant transposition? Any mode? Hardly ... I will think and experiment further. Here the owner writes that he turns the spatula before baking. Now I'll look and listen, I didn't notice.

What is not clear here, there is no mess in the middle, and from the sides, outside, too.
Everything can be seen in the photographs.
Yeast is normal, although if the rise is 80-120 minutes, then 3-4 grams is quite possible and add to keep within this time.
It is also necessary to mold the dough at the end of the kneading.
The number of ingredients was checked by the second column, and it must be used for working off.
The water for the local flour presented and the result obtained should also be reduced.
Go ahead and write, show the result.

Pakat
Quote: Michail Ru

Made strictly according to this recipe, an attachment to the stove.
Bread maker Zojirushi Breadmaker BB-CEC20
Michail, try the bread machine yeast, they are sharpened with a special bread machine ...
Mihail Ru
The first column is the dosage with measuring devices included with the stove.Do you have the same stove? Re What are you telling me all the time? She does not need to help knead the tough dough with a spatula - she chopped and she will thresh for at least half an hour. The photo shows traces of swirling when turning the blades with full proofing of the dough.
Bread maker Zojirushi Breadmaker BB-CEC20
Yulia Rakov
Quote: Mihail Ru

Made strictly according to this recipe, an attachment to the stove.
Bread maker Zojirushi Breadmaker BB-CEC20
What flour did you use? bread flour or whole wheat flour?
Mihail Ru
Quote: Pakat

Michail, try the bread machine yeast, they are sharpened with a special bread machine ...
Thanks, I'll try
Mihail Ru
Quote: Yulia Rakov

What flour did you use? bread flour or whole wheat flour?
Used both varieties according to the recipe.
Yulia Rakov
Quote: Mihail Ru

Used both varieties according to the recipe.
🔗
Vanya28
Quote: Mihail Ru

The first column is the dosage with measuring devices included with the stove. Do you have the same stove? Re What are you telling me all the time? She does not need to help knead the tough dough with a spatula - she chopped and she will thresh for at least half an hour. The photo shows traces of swirling when turning the blades with full proofing of the dough.
Bread maker Zojirushi Breadmaker BB-CEC20

I would like to play smart with the speakers and with the rest, too, I want to stay with my opinion, please.
Flag in hand and pen for speed!
Then you do not need to ask for help and continue to be clever until this happens to you.

And again for cleverness here ---- >>>
MANUAL FOR BAKING BREAD IN A BAKERY
BEGINNER'S GUIDE

Yulia Rakov
made a bookmark in KhP for this bread, I will tell and show about the result
Scarecrow
Quote: Vanya28

What is not clear here, there is no mess in the middle, and from the sides, outside, too.
Everything can be seen in the photographs.
Yeast is normal, although if the rise is 80-120 minutes, then 3-4 grams is quite possible and add to keep within this time.
It is also necessary to mold the dough at the end of the kneading.
The number of ingredients was checked by the second column, and it must be used for working off.
The water for the local flour presented and the result obtained should also be reduced.
Go ahead and write, show the result.

I have no impurities. I played with yeast, and so did the flour / water ratio. This is obvious and lies on the surface. Such a dome in a loaf, as in Panasonic, has not yet been obtained. Of course, I will still dare, but I will not show the results. I'll deal with them myself. But this is the first time I meet such a stubborn bread baker.))))
Vanya28
Well, with rye, everything is clear here,
a large dome and in Panasonic it is not,
in Moulinex, the loaf is also flat.
Here's an example -
Bread maker Zojirushi Breadmaker BB-CEC20 Bread maker Zojirushi Breadmaker BB-CEC20
Rye custard bread is real (almost forgotten taste). Baking methods and additives.
But there should be no failures, only a small, small decrease!
It can be clearly seen in the photo above.
Scarecrow
I completely agree with rye. But I'm talking about wheat.

Rye, by the way, from the HP fell out of love with something completely. Well, not that to me, for the life of me.
Vanya28
Quote: Scarecrow

I completely agree with rye. But I'm talking about wheat.

Rye, by the way, from the HP fell out of love with something completely. Well, not that to me, for the life of me.

Taste is a delicate, individual matter. This is understandable!
I like the same more on live sourdough, but I bake on dry sourdough and live yeast really!
There is not enough patience to deal with live leaven, although it is not difficult, and in the end it does not take much time.
And the dome on wheat will, of course, be smaller than that of Panasonic, the bucket is horizontal in the section for Zojirushi, and for Panasonic it is vertical.
And again, to get a beautiful loaf, it must be molded.
Scarecrow
Quote: Vanya28

Taste is a delicate, individual matter.
And the dome on wheat will of course be smaller than that of Panasonic, the bucket is horizontal in cross-section, and for Panasonic it is vertical.
And again, to get a beautiful loaf, it must be molded.

I baked a lot in the usual factory forms in the oven. Which go under black bread. They have a horizontal shape, slightly expanding upward. There, beautiful and rounded domes are obtained. And in this oven, the roof of the loaf is pretty flat. Still, I'm more inclined to the features of the program. He stops at the beginning of baking. In the oven, I myself catch this moment. And here, through the observation window, a beautiful dome is visible, baking turns on - it blows away before our eyes (when it should be exactly the opposite). Here's the task ...
Vanya28
Well this is not an argument!
There are two options:
one.Adjust the composition of the recipe to the strength of the yeast and to the rise time of the built-in program, which I previously advised.
2. To program your program, since Fatty has such a great opportunity.
I don't see any difficulties.
Everyone who wants to do this when in my subject they master the baking of rye in particular and in any bread maker.
There has never been the opposite, and it can't just be like that!
Neatness and patience, yes!
Scarecrow
I didn’t see either, until I rested my forehead against the wall.

Does not work! I can't find the amount of yeast. But I will try further ... If it works out, I will unsubscribe.
Yulia Rakov
For bread I use Fleischmann's BreadMachine yeast, here they are 6 grams per bookmark
Yulia Rakov
Bread maker Zojirushi Breadmaker BB-CEC20
my bread, according to the layout on Light rye bread, forgot to add cumin seeds
Scarecrow
A great!! Just super!

So I have a chance !!
Yulia Rakov
Quote: Scarecrow

A great!! Just super!

So I have a chance !!
Thank you.
I found the necessary measuring glasses and spoons, what went to HP does not fit according to the calculations of water / flour
Scarecrow
Quote: Yulia Rakov

Thank you.
I found the necessary measuring glasses and spoons, what went to HP does not fit water / flour according to calculations

We need to make it even more cunning. Download the instructions for their latest model (as it is called, I forgot. Virtuoso like?). There it is in English, however, but the recipes are almost completely identical (only 3-4 pieces differ, they seem to compare), but they added a third column, where everything is now not in cups, but in grams (as the person showed the scan on the previous page). Therefore, I pour everything on the scales. Only yeast / salt / sugar is still taken from the first column in spoons.
Yulia Rakov
Quote: Scarecrow

We need to make it even more cunning. Download the instructions for their latest model (as it is called, I forgot. Virtuoso like?). There it is in English, however, but the recipes are almost completely identical (only 3-4 pieces differ, they seem to compare), but they added a third column, where everything is now not in cups, but in grams (as the person showed the scan on the previous page). Therefore, I pour everything on the scales. Only yeast / salt / sugar is still taken from the first column in spoons.
tam errors in translation from glasses to grams and milliliters (((((2/3 rye flour is not 80 grams as it is written in the recipe, but 63. I give a link, you can check it yourself and try to bookmark.
🔗
Scarecrow
Quote: Yulia Rakov

tam errors in translation from glasses to grams and milliliters (((((2/3 rye flour is not 80 grams as it is written in the recipe, but 63. I give a link, you can check it yourself and try to bookmark.
🔗

2/3 cup of rye flour (a standard European cup is 240 ml, this is the volume of a glass from our HP) - this is 82g. flour, specially went and weighed. 63 doesn't work. A cup usually contains up to 130-150 grams of flour (it depends on its density). Therefore, having estimated even theoretically 63, I did not succeed, I went to check it.))) Flour should be filled up to the 160 ml mark.
Yulia Rakov
that's exactly what is European, I have 1 cup 236.6 ml, hence the rest of the calculations. It seems that the difference is small and upward, but the difference in the result speaks for itself. And as I began to use the link, everything went smoothly.
py. I weighed different kinds of rye flour, both Russian (bought in a Russian store) and American medium and dark and it was 68 grams
Scarecrow
I did it.

I have greatly reduced the yeast. And I had to add water. And voila. The loaf was perfect until I ... dropped it on the floor. She wasn't hurt much, but still ..
orthodox
finally, I have matured, this miracle has arrived, only the transformer has not yet been bought. the cheapest suitable trance costs 3 thousand.
By chance, has anyone ever seen recipes in Russian for this stove? Or maybe who did the translation? I, of course, understand English in texts, but in my native language it's better.
when I ordered they offered me a book of recipes in English, I refused, maybe in vain, of course. if anyone has such a book, it would be good to post it here and translate it by joint efforts, that will be a delight for subsequent zozhirushchikh bakers.

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