how does 5000' alt .affect bread
2042794
I use the Zojirushi BBCCX20 at 7650 altitude. I make about one loaf a week, using very little white flour (I use mostly whole wheat and buckwheat flour, with some graham, oat, and soy flours added). I have never had a failure. Sometimes I adjust recipes after the first try with more or less water, but nobody else here has complained about the quality of the bread. I have never used the recipes in the instruction book except for an apple cake recipe, which turned out very well.
2042795
As I did not recommend the Zojirushi, I can only tell you about made by hand bread. It's higher and dryer at 5K, so bread routinely raises more quickly and can dry out....so, use a bit less yeast, either a bit more water or less flour, and watch the rise carefully. You don't want to over rise and have it collapse. I never had a good loaf from the Zojirushi, but have made over 350 loaves per week in a convection. Try the King Arthur high altitude recipe for exact measurements. Good luck. Nothing like the aroma of fresh bread!! Breadlady
2042796
As I did not recommend the Zojirushi, I can only tell you about made by hand bread. It's higher and dryer at 5K, so bread routinely raises more quickly and can dry out....so, use a bit less yeast, either a bit more water or less flour, and watch the rise carefully. You don't want to over rise and have it collapse. I never had a good loaf from the Zojirushi, but have made over 350 loaves per week in a convection. Try the King Arthur high altitude recipe for exact measurements. Good luck. Nothing like the aroma of fresh bread!!Breadlady
54749
I use the machine to bake bread once or twice a week. The loaves come out rectangular with a nicely rounded top, which I would call traditional-looking. I should add that I make only the 1-1/2 lb. size, and only with basic or whole wheat programs, so I can only assume the other programs would produce similar results. The instruction book contains a good check list to indicate where measurement errors would lead to poor-shaped results.
868433
If it is on regular bread most definitely. If it is on a roll I don't think so. The roll will probably get squished a little.
1205229
My first loaf came out only 3 inches high -- I followed the instructions to the mark. I read a post on a tip website and so the 2nd loaf I added VERY warm water as opposed to regular warm, added a 2nd half packet of yeast, and chose the gluten free setting on my bread maker and the dark crust setting (Pamela says NOT to use the Gluten Free setting) -- anyway -- 2nd loaf came out MUCH better than the first. I'm not really thrilled with this bread.
1732696
Guess I'm about a year too late, but in case anybody else is wondering: There is a 60-minute rapid-rise cycle. This would require you to use rapid-rise yeast, which is always required in the 41077. The smallest loaf the 41200 claims to make is 1-pound, whereas the 41077 made only 3/4-pound loaves. I assume this is why the newer model takes longer in the rapid-rise mode.
501972
the pan is rather square. if you make a small bread it will be horizontal. if you make a large bread (1.5 to 3 pounds) it will be more square or vertical.
1719389
Mine is not big either. It's a little more than half the pan. And it's not a "fluffy" kind of bread, that's why I use it for toasts. It's small but tasty ;)They make a note about the ratio of water depending the altitude where you live, but I don't know if that would make a difference on the size of the loaf.
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.
219065
I am not sure, but I use it in my bread machine and it improves the loaves in texture and appearance.
1577509
Believe or not, it is the bread machine that failed. I returned mine after 6 months of use and it was supposedly one of the best models out there. With me it was hit or miss. The bread would either turn well or really bad, even if the same steps were taken. A lot of it has to do with the temperature in the room. In the winter months the bread machine didn't work so well. We have switched to making our own bread in a dutch oven instead. Get yourself a copy of "My Bread: The Revolutionary No-Work, No-Knead Method" by Jim Lahey.
1582639
I bake at 475F quite often with the Dutch oven so 500F isn't much different. A bit of advice when baking bread is to let the Dutch oven warm in the oven for at least 30 minutes before you put the dough into it.
10806
This is just a guess - since you raise the dough in the pan, once baking is started, the pan has to come up to temp. The pay-off is that the bread will have a more uniform and textured crust. I personally, would prefer the few extra minutes oven time to going back to traditional, or even silicone bread pans. I spend considerable time raising, punching down, kneading, raising etc., that a bit longer in the oven is a small price to pay. Hope this helps.
1260227
Without measuring- it seems a little smaller, but not by much. Ive found that in order to yield same size loaves I've had to allow just a little longer rise time. Let it get tall. I also would suggest steam be present during beginning of bake, to get a nice tall oven spring. Loaves will be close to what your used too, just a bit taller. Hope that helps. BTW, the crust makes it worthwhile.
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.
554720
We have not had any problems with the bread being too big. We have a 2# bread maker-so far, so good.
2176211
Not the big loaves. When I have big slices of bread (like Pane Turano), I put it in at an angle and then turn it around the other way. Works fine for me.
480530
the secret is sugar. whatever i make, i always add one table spoon of sugar. sugar helps yeast growing. and you can also start with the dough cycle, then keep it in the machine for several hour, then just use the bake cycle. that way the bread will have more time to grow. shouldn't be too hard.