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Naftoor
291
Dec 20, 2018
Protips regarding this machine. 1) Don't use it to bake bread. No, really. Your oven will provide better results and you have more control over the process. 2) It is however, AMAZING at mixing bread dough. My family has had one for years and I can't tell you how many batches of pizza or baguette dough we've thrown through it. Easily in the hundreds at this point. It's given us no problems, and the nonstick interior makes it easy to crack out the dough once it dries, so clean up is a breeze. It's better then a stand mixer if you make bread, as the motors are higher power. 3) It has a proof feature. You will use it. You will love it. Our goto is a custom cycle that kneads for 20-30ish mins, then proofs it for about 90 minutes. The feature is fantastic, particularly if you have a large drafty house, and don't want to sacrifice an oven to keep your dough comfy and cozy so the yeasty beasties can do their work without freezing to death. It's a life saver during holidays or when you're already using one or both ovens for roasts and other dishes, and makes bread baking in a single day feasible. (Another protip, toss the dough in the fridge for a few days, then bake it later. It'll be much more flavorful, the gluten will be better developed, and the crust will brown much more thoroughly.) If all you do is bread baking, then this is a superior option then the kitchen aids that have been posted here over the last few months. Non-commercial KAs are known to have reliability issues. My folks have had a KA for a touch longer then this bread machine and have had to repair it twice. Which is impressive considering this machine takes on 80% of the heavy duty mixing load. Solid product, that'll save you hours of kneading by hand or worrying over the sounds your stand mixer is making.
dbogie
26
Dec 22, 2018
NaftoorStrongly disagree. I have used my older Zoji BBCCX20 for many years. I use it from mix to bake because what’s the point of having a huge automated breadmaking machine just to use half its functions? There is no reason at all not to use this machine for the task it was designed to accomplish: to totally replace your mixer, proofing box, Banneton (but not couches), kneading boards, and oven. Don’t invest in this machine just to use its mix functions! It has a far larger footprint than a conventional mixer, such as the Kitchenaid, and accomplishes far less than a stand mixer, especially a mixer that might also support a variety of accessory fixtures. If you want a superb breadmachine, this is a fairly good price on a heavy duty unit with advanced functions, including many preprogrammed cycles and a secondary element hidden in the lid. If you want to bake (incredible) artisinal breads as a (fascinating and) dedicated hobby, invest in a complete breadmaking system and learn to use your existing oven.
SwanD
8
Jan 13, 2019
NaftoorThank you for your feedback on this drop. It is very useful. You should post your feedback as a review for this drop. That way people can easily find it in the review section with an associated star rating. It would be very useful.
Naftoor
291
Jan 15, 2019
dbogieAnd I'll have to strongly disagree with your points in turn sir! I would recommend someone who does a significant amount of bread baking to purchase this over a stand mixer any day. I've mentioned it in prior discussions on one of the kitchenaid stand mixers here on MD, but my family had the zojirushi supreme and a KA stand mixers. We baked a non-insignificant amount of bread before my parents went on a health kick after I moved out, 2-3 loaves per week, at times more. During the 7 years or so this happened the kitchenaid essentially fell apart, twice; it was after the first time my dad picked up the zojirushi on recommendations from other bakers to use as a dedicated mix/proof system. As such it took on any loaf that wasn't hand kneaded, which was most of them. It's run since purchased with no issues. But to summarize why I would recommend someone who bakes a large amount of bread to pick up a high end zojirushi bread machine exclusively for mixing/proofing? 1) They're sturdier than an equivalent stand mixer. A KAs worm gears fail like they slept through the entire last semester and it's exam day. Strain them and they will crack and require replacement, not an impossible task but an irritating one that is pretty easily brought on by a batch of low hydration dough. 2) They have a higher power motor then a KA. 700W vs 575 or 600W. This means less strain and overheating, and subsequently less chance of failure when developing gluten. 3) They're enclosed. Simple enough. no flour explosions initially as compared to a KA. Much easier cleanup. The nonstick bowl makes mixed dough simply crack out into the trash can once it dries. 4) They're quieter. Since they're enclosed. I found the bread machine to be more bearable then the plaintive whines of the KA as either of them worked. 5) Price against price, they're cheaper. One of these machines against an equivalent used commercial unit (which are the only type beefy enough to live a life as a bread mixer) or a high end consumer mixer like an ankarsum is a pretty easy win for a zojirushi. 250 vs 700+. Sure there are KAs in the 250 range, but they won't survive long use for thick doughs or extended mixes. 6) It has a built in proofing feature. Seriously, this is an incredible feature. It makes starting bread in the afternoon and having it for dinner a very real possibility, which could work without it if you're willing to use your oven preheated for a few minutes or with the interior light on. 7) Bread baked in a bread machine is terrible. Ok not entirely true. It's leagues better then store bought and will be a gateway drug to bread making. However it can't compare to what your oven can create. The loaves are too dense, likely due to the heating process since the bread isn't going directly into a preheated oven. Bake the same recipe of white bread, one in a bread machine and one in the oven and you'll see how big a difference it is. 8) It's smaller then a KA. 18 x 10.5 x 12.9 in vs 14.4 x 11.3 x 16.4 in means it's smaller in the most important feature for most counter tops, height. Easier to fit under cabinets. In short? No, this isn't for everyone. I don't have a stand mixer or bread machine currently, being a broke young adult. I make up for it with autolyse, a belief that the loaf in front of me owes me money and plenty of stretch and folding to finish. It gets the job done. if all I baked was bread, then I would save for one of these in the future, as it offers performance at a price nothing else can match. This is also the item I would look at if I was elderly or had a disability that impacted my ability to knead by hand and wished to make homemade bread; the mixing feature is reliable and allows you to focus on the shaping and baking process which is much less physically demanding then kneading. All the same friend, so long as more people start baking, the amount of happiness in the world goes up so I can't say that's a bad thing, regardless of how they knead their bread. I most definitely do agree with you that no matter how you mix your bread, unless you're pressed for time or don't have an oven then learning to use your oven properly is the biggest improvement most people will make.
Dworks
11
Feb 21, 2019
NaftoorThis is all excellent advice. Thank you. I've been baking bread for decades, both personally and professionally. Not only will you miss oven spring for a light and airy texture but won't ever develop the crust that makes bread so special if using the machine rather than a smoking hot oven. Another tip is to use a baking steel and cover the loaf with a roasting pan lid when you first put it into the oven. It traps the moisture and allows for the most spring to the loaf, simulating what a commercial oven achieves. Take the lid off after about ten minutes and let the crust brown. I'm hungry... *wanders off*