Bread Maker Zojirushi Virtuoso BB-PAC20

[Zojirushi Virtuoso BB-PAC20]

I have a stove Zojirushi Virtuoso BB-PAC20 (this is the best in the world) with a volume of 900 grams. bread, how can I bake a 680 g loaf in it? There is no setting for the size of the bread ... The instructions contain recipes for this weight, but I did not find anything about the time ... I bought a ready-made mixture set for 1.5 pounds - this is about 680 gr. and I want to do it.

Maybe you can just reduce the baking time? How much?

The Home Bakery Virtuoso® Breadmaker bakes a traditional-shaped 2-lb. loaf of bread automatically. Dual kneading blades and additional heater on the lid ensures thorough kneading and even baking. New gluten-free menu setting makes it easy to bake gluten-free breads. LCD clock with 13-hour delay timer.

Bakes a large traditional rectangular shaped 2-lb. loaf
Exclusive Home Made Menu function includes 3 memory settings
Additional heater on lid for even baking
Quick baking cycle prepares bread in a little over 2 hours
13-hour delay timer
LCD clock makes it easy to check the completion time and set up the Timer
Includes an easy-to-follow instructional DVD, manual and recipe booklet
Menu settings include: basic bread, wheat bread, gluten free bread, sourdough starter, dough, jam, cake, quick bread and 3 home made menus
cULus listed
Instruction manual in English, French manual in Canada only

Model No. BB-PAC20
Capacity 2-lb. loaf of bread
Dimensions (W x D x H) 18 x 10-1 / 2 x 12-7 / 8 inches
Electrical Rating 120 volts / 700 watts
Color Black

Vlad, I would bake it as it is, without changing anything, my LG also had recipes for 400g, 600 and 900, and there was no change in time. everything always worked out great

Hello Luda, after all, the difference in size is almost 30%, won't it burn?

I just ordered the stove 2 days ago, it is still on the road, in 3-4 days I hope that it will fit on my table ...

no, it won't burn. I baked different ones, never burned. if only there is a lot of sugar in the selected recipe, and there is a possibility of choosing the degree of frying of the crust in the bread maker - dark, medium, light - then you can put on a light one. and if the bread is ordinary, not sweet, but table bread, then everything will be fine. the more sugar, the usually darker the rind.

if they don't fit on the table, they live normally on the floor, my life under a stool under the table lived, only when I baked, I put it on the table - after all, you need to look at the bun at least once. but almost all of the first baked goods at the viewing window sat, of course, such a sight, it's impossible to tear yourself away! better than any reality show

Understood, I'll start with savory, put it on a medium crust and watch so that it doesn't get burnt. And I'll adjust the rest by the first one. And then I hurried and bought 5 ready-made mixtures for 680 gr.



P.S.

Already received a stove and loaded it at 680 gr. bread. It can be seen that she does not like it very much ... it will not be enough for her ... 2 koloboks turned out, then they connect, then they disconnect. Now the 2nd ascent has begun. Koloboks are already together, but uneven. After the 3rd climb, I will open and trim everything, and if I can get the knives out.

I wrote something wrong. After the 3rd, you can't touch it .. So? After mixing, it was necessary to open and fix everything

The feeling is exactly the same as when my first quails hatched from eggs

I definitely won't be able to sleep until I take out the bread

Everything, pulled out

This is my first bread from a bread machine! And the second in my life! The first one I made as a child in the oven

In addition to the finished mixture, I added 3 more sawn eggs and 3 tablespoons of ready-made buckwheat porridge to this one. And instead of oil, added 2 tablespoons of olive oil. Several times I added water so that the bun did not jump on the top, but kneaded and smeared a little along the bottom.

It turned out very nice



It can be seen how two koloboks have grown together



I put it under a towel to rest until morning. Tomorrow I will try and take a picture of the cut

Now sleep

Bye bye everyone!

Vlad, congratulations on your initiative! the first bread is always the most beautiful

I would add some more water, and show the cut, the crumb in the bread is the most interesting

Vlad! With the first bread !!! It is felt that you are in - where you need to! I mean our site ... All emotional and not indifferent people have gathered here. Good bread for you! And good luck!

Thank you!! Hello Kiev and Tambov!

But I woke up the current, cut the bread, took a picture in the cut and ate already! Tasty Very airy, looks like the American version of soft bread, well, it is also made from a mixture of local spill.But maybe buckwheat porridge and 3 additional sawn eggs did this





In general, I ate it and I liked it very much! After 2-3 hours I will put to bake sweet bread with raisins and honey

Well, that's nice, tram-pam-pam.

I told you that everything will work out.And how many times I confused the size of the loaf on my Panasonic and forgot to expose it - do not count. It never spoiled the bread. Therefore, I wrote to you things that have already been repeatedly tested by my crooked pens, and not just from my head.)))

Well I'll practice too and learn to do

I always do my own thing and never stick to recipes 100%. But while there are still 4 packs of ready-made mixtures, I will make them and add something of my own. All mixes are different. This one was rye. Others are white, sweet, and herbal. And although they are 680 grams for a loaf, they still come out big!

Today I plan to make a sweet one, I'll go to the store now and buy raisins and nuts

Here

Well I'll practice too and learn to do

Be sure to learn, and judging by the mood - learn very quickly !!! Only, nevertheless, it is better not from mixtures ...

Gasha, the mixtures are my mistake But I'll practice them without fear and reproach And when I finish making myself buckwheat bread ... I saw one recipe from Admin

How is the weather with you, there is not much snow?

We have an Indian summer !!! +22

Oh well ... and we have a men's autumn + 23 and at night around + 13 It is still growing, zucchini twigs and tomatoes themselves also climb into the salad True, the quails on the street are a little depressed ... but they were only born in April and still do not understand what in nature there is also winter and it can be cool at night ...

Yesterday I made sweet bread, added a little from myself to the purchased mixture: honey, cocoa, seeds and nuts, olive oil.











Delicious ooo ... at night I woke up and went to eat it

Yesterday I made another bread and realized that this stove does not like harsh additives ... I added nuts and did not soak them at the beginning and at the bottom of the cotton there were slight circular scratches under the mixers

Now I will soak all the additives

I wonder if other bread makers have the same problems?

Today for the first time I try to make bread not from a ready-made mixture, I put everything on rye bread and in the morning we'll see what happens. Otherwise, the bread came out of the mixtures too fluffy ...

Yesterday I made another bread and realized that this stove does not like harsh additives ... I added nuts and did not soak them at the beginning and at the bottom of the cotton there were slight circular scratches under the mixers

Now I will soak all the additives

I wonder if other bread makers have the same problems?

everyone has. Non-stick coating is not the most durable thing in the world. Can be scratched by large lumps of sugar, coarse salt, overdried (hard) candied fruits. Therefore, it is recommended to dissolve coarse salt, use fine sugar, and soak overdried fruits.

Yesterday I made another bread and realized that this stove does not like harsh additives ... I added nuts and did not soak them at the beginning and at the bottom of the cotton there were slight circular scratches under the mixers

Now I will soak all the additives

I wonder if other bread makers have the same problems?

Pour salt and sugar into water. They have time to dissolve by the beginning of the batch. Buckets are scratched by any oven.

And our programs turn out to be different, so I chose my model. I compared our two models before buying, I just forgot already. For some reason, many programs and cycles on your oven are shortened. Where for 5 minutes, where for 10. Why interesting? In programmed mode, the proofing of 24 hours is reduced to 12 hours. In short, they have changed the software somewhat. But I like your oven design better. It looks straightforward more modern.

Congratulations on the bread! How is the rye doing there?

On the advice of someone from the members of the forum, I dissolve salt and water in advance already in a measuring cup. And the bucket doesn't scratch at all.

Pour salt and sugar into water. They have time to dissolve by the beginning of the batch. Buckets are scratched by any oven.
Congratulations on the bread! How is the rye doing there?

Yes, of course, I'll be more careful with additives .. And I'll soak and dissolve everything ...

I did not make rye from a mixture, but slightly altered the recipe attached to the stove. It turned out delicious, but the roof sagged a little over the entire surface. Maybe I poured a little water .. And the bread turned out to be too airy, but I want a heavier and denser one ...probably it will be necessary to increase the amount of rye flour. Yes?

I like the stove terribly, the design is very suitable for my kitchen, but the main thing was the size and shape of the resulting bread and an additional heating element in the lid

Thanks everyone for the advice and help!

As I bought the stove, since then I have not bought bread in the store. I bake bread every other day. I came up with a recipe from 3 types of flour and it turns out just superr! I don't really mess with the proportions and my main focus is on the bun. If the bun is correct, then the bread turns out to be very beautiful and tasty!

Yesterday I tried 2 batches (I waited until the sediment passes, the kneading and the rise begins, turned off everything and started everything from the beginning) and it seems to me that it turned out very well and evenly.

And this is his recipe

I did 2 batches. The bread is firmer and more uniform. To do this, I went through the cycles: sucks, mixing, and when the rise began, I stopped everything and turned it on again.

Water + kefir 50 ml. + sugar 2 tbsp. l. + 1.5 tsp salt + 2 tbsp olive oil l. + kvass wort 3 tbsp. l. + egg 1 = 360ml (That is, I poured and poured everything into 1 container and brought the volume of all liquid to 360 ml).

Flour - 5 cups total - A mixture of rye, bread and whole grain flours - equally divided.

Yeast - 1 sachet - 5.6 gr.

Cumin - 2 tbsp. l. - soak it in 2-3 tbsp. spoons of water in advance and add on signal during the 2nd batch.

The gingerbread man will be a little short on water, you will have to add a spoonful .. slowly


It turned out to be tasty and beautiful and healthy
Here

Hurrah

They just turned on the light. Now I can bake some bread again !!!

And then we sat for 4 days without light, heat, water, food, gasoline ...

Now you can't even go out into the street yet, everywhere the wires are broken, the trees are felled and the traffic lights are not working yet ..