Just used first time. Fibers all over bread. How long does this happen? Is there a difference between sides of couche. One looks more fibery.
1283559
I use any side and have never had a problem with fuss getting on the bread. Maybe you got a cloth that has flaws. Sorry to hear. I love mine, never a problem.
1283560
Not sure why the fibers broke off. I don't knead on mine, I just use it only for a well floured couche for 2 baguettes and fold over the rest to lightly cover them. Before I used mine, I added several cups of flour on both sides well patted in and shook it outside. Don't use scraper or knife or brush on it. I don't wash it and don't apply washes or liquids on it. I keep it gently folded in a zip bag. My techniques I read from various sources. Hope that helps.
772189
Mine was like that also but frankly it didn't seem to matter. The lip of the top should at least have some overhang on the bottom. My top and bottom did not fit snugly. The bread come out great anyway. I do wish it was glazed inside but other than that it has worked fine. If it is a gap that you can actually see in the side though then it isn't right and I would send it back. Hope this helps.
1896894
It depends on your taste. I liked it brown on the edges (a little crunchy) which takes 4-5 minutes depending on the type of bread and/or thickness. And it just tastes delicious. We love it!
1587267
Kristie - I bought the Fiber One for my sister ... I have never used it myself, so therefore I cannot answer your question. Sorry.
670498
I came to the same conclusion. Thanks for your input. I still think that the manufacturer should have addressed this problem and done something to correct it. The other machine I had did not have this problem. I only got this because I needed to make larger loaves.
1457046
There is a smooth silicone coating over the fiberglass mesh. Your baked goods slide right off the mat when they are done. I love this mat!
1361675
Not sure if this is the answer, but, I was experiencing a similar problem that eventually ended up with the shaft that holds the paddle coming apart from the pan. I had to buy a whole new pan assembly since there is no way to repair it. The cost, including shipping, was under $30. My bread is back to normal. If you decide to go this route, save the paddle. It does not come with the pan.
2035789
I'd be interested too! I've made two loaves of bread so far in my small Zojirushi (3 days old!) but both were kind of dense. If I make anything successfully, I'll post the recipe here. But if anyone has any to share, I'm definitely interested too.
755471
Hi. I just got a loaf out of the freezer after two (2) weeks, and it was no way near dried out:) If there were any changes at all to the bread, then, I could not tell at all. Not to mention, I then kept the remaining slices in the fridge (Inside an air tight storage bag) for a couple more days and then finished it all:) I even shared a couple of slices with my dog! Hope that helps...but then again, everybody has their own take to things...
891349
It's probably bad for the pan to do just the one side...I recommend you do the two loaves, then tuck one into plastic bag and freeze for later use. (I use the Bo Friberg baguette recipe, which makes 3 in the small size batch, and I freeze a raw loaf to rise and bake later, plus often freeze a baked loaf for use a few days later...HTH
1205228
HI-- My bread came out like a normal loaf-- I did use regular eggs-- and I used whole eggs. I also added a 1/4 cup sugar away from the yeast. My Machine guidelines say to start with all wet ingredients on the bottom of the pan (make sure your water is warm enough) then add the dry ingredients with the yeast on the top on one side of the pan and I put the cup additional sugar on the other. I chose the darker crust option. My bread came out pretty good.
1972502
Sounds like you might be adding too much flour. Be sure to scoop the flour with a spoon into the measuring cup and then level off with the straight edge of a butter knife. Do not scoop the flour with a measuring cup or pat it down. It's very important not to pat it down because this will cause the bread to have too much and it will be heavier and with a weird texture. Also, be sure to refrigerate the bread yeast if you have a jar and you've opened it. Be sure any packets of bread yeast haven't reached their expiration date. Be sure not to forget to add the salt, oil, sugar. Do not leave anything out. Follow the recipe exactly, be sure to add the flour to the cup correctly and your bread should turn out delectable.
2039561
I make my bread from scratch but I think the texture would be about the same as bread machine bread. I sliced up a loaf with the serrated blade and it came out beautifully. I do not think it would do as well with the smooth blade which I use for lunchmeat.
30476
all I did was spray some non-stick spray all over inside the bottom the first few times. now, I just spray the bottom very lightly, and nothing ever sticks, even on the sides where I haven't sprayed. I just wipe out and use my scraper and/or clean with plain water. I guess my baker is seasoned very well by now ... been using it several times weekly for a little over a month. also, I usually proof my bread in the baker and start baking in a cold to warm oven (warming the lid some).
2074424
i just received my breadmaker. everything worked great and the bread looked wonderful (ha). until it was time to remove the bread. you better be a rocket scientest. finally my husband came to my rescue, by the time he got the bread out, the paddles hole really made an awful mess.i am not a happy camper.the box went out with the trash, so here i am with this (big) machine to look at. and i do mean (big)hope this helps you. a friend of mine reccomended this breadmaker to me, i have had westbend products before so i though i was doing the right thing (wrong)
605541
Hi, I'm sorry to hear that. The best advice I can give to you is that if you can find a way to help keep the slicer from sliding around on your counter top/table you shouldn't have that much difficulty slicing the bread.. You definitely need something to help hold the base in place as you slice.
1720272
I have made pizza dough and bread with great results. I suppose it all depends on the receipe you use. My suggestion would be to visit their website or better yet call and ask them specifically. Sorry I couldn't be of more help.