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stripers badge: Community Member

Top-crust on bread baked in my Zoji

Hi,

Lately, the top-crusts on breads baked in my Zoji (the AKSD being the most recent bread I've made)are not browning well, leaving a pale crust on top. If I set the machine to medium crust, instead of light, as called for in the recipe, the bottom and side crusts get overcooked. Also, my breads are sagging in the middle, even if I redistribute the dough during the first and/or second rise.

Also, the bucket is being scratched beneath the paddles. I thought this might be from not cleaning the posts well, so I've made sure to do this (as well as the holes on the paddles themselves) exceptionally well with a toothbrush, but am still having problems.

I received this as a birthday gift from my husband a few years ago, and use it often...at least once a week, but for the price, I didn't think it would tire so quickly.

It was doing much better when it was 'younger'(like me!)but need advice on how to solve these problems. I am wondering if the machine just needs to be 'overhauled' or 'reconditioned' or adjusted in someway, and if I can buy another bucket.

Donna Marchant

Gloucester, MA
Stripers@comcast.net

Tags: top-crust, zojirushi

Replies to This Discussion

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Mike Nolan
  • Reply by Mike Nolan on January 27, 2011 at 3:58 pm
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We bought a second bucket for our Zo (an older model 15), so it was possible at the time, but as I recall it was rather expensive. It might be worth checking the thrift stores to see if a used Zo with the same type of bucket is there.

In my experience a collapsed top usually meant the dough was just a bit too moist. That might be causing the browning issues as well.

tneil
  • Reply by tneil on January 29, 2011 at 1:27 pm
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I have a ZO, that is about 13 month's old bought for me by my daughter's, and I have the same problem's that you are having. I use mine now only to make the dough in, then shape and bake in the oven, it work's well that way. I have an old Welbilt machine about 18 yrs old and a lot of use and still working, and much better than the ZO.
I don't think there is anything that can be done about the way it bake's, and I think the ring's under the blade's is just natural wear.
happy baking.
tneil

stripers
  • Reply by stripers on January 15, 2012 at 3:05 pm
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Sorry it took me almost a year to get back to you! I will be sure to check for moisture more accurately in the future. It is not the WHOLE top of the loaf that collapses, it's just the middle ;)

Kemling again

I have the same problem with my Zo. The top of the bread collapses in the middle, I believe the bread just rises so high and I haven't been able to make any slashes in the top, so the steam has no place to go but under the top crust and the top collapses when the bread comes out of the machine. Otherwise the crumb and taste are great.