Comments on: Zojirushi Bread Machine: BBCC-X20

By: Cissy

Cissy — Tue, 26 Jul 2011 17:15:35 +0000

Warning!—- If you need belts for the zojirushi you have to take it to a service center (or ship it them) and pay for them to put them in. You can not get belts for them. I wish someone had told me before I bought one. I will look for one that I can get parts for.

By: Angela

Angela — Fri, 10 Jun 2011 00:43:49 +0000

I’m not happy at all with the Zojirushi BBCC-X20 – nothing but underdone light crusts – no crunch at all. Very boring stuff! And I’m using the Dark setting and have also programmed it to bake for the max time of 70 minutes.
As it is I have to finish the bread in my regular oven to get it dark enough – what a pain!
Wish I still had my old Westbend machine which gave perfectly lovely dark crunchy loaves every time.
I have emailed Zojirushi to see if there is a fix to this problem.
Hope they have a solution otherwise I’m tossing this rather useless expensive toy.

By: SueLynn

SueLynn — Fri, 27 May 2011 22:27:18 +0000

I bought my BBCC-X20 four years ago and its crust problem is my biggest complaint. As a result, I don’t bake in the machine, just use it for kneading.

The machine-baked loaves develop an unacceptably tough, thick , and overdone crust on the sides and bottom while the top crust is very light and just barely done. That’s on a medium setting. Using the light setting improves the bottom & sides somewhat but then the top is barely cooked. Using the dark setting cooks the top a bit more but then the bottom & sides are horribly overdone.

I ended up buying a Panasonic SD-YD250 last year to be my “summer” bread baking oven. It’s missing some of the Zo features , but it bakes better. The sides & bottom are only slightly darker than the top crust. So I use the Panasonic during the summer when the heat keeps me from wanting to use my oven, and I use my Zojirushi during the cooler months and bake in my regular oven.

By: Julie Davies

Julie Davies — Thu, 31 Mar 2011 22:37:03 +0000

Hello

I am trying to find a distributor to the UK – can you advise any sites that will ship a Zojirushi bread maker to the UK?

Many thanks

Julie

By: Roxy

Roxy — Wed, 02 Feb 2011 18:43:48 +0000

@Katie Rendon: I doubt it’s the brand of mix you’re using. I suspect that this mix makes a small or medium loaf? That is, if you were to make a large bread using your own flour, you’d be measuring 3-4 cups of flour into your Zo (I have an X20). My guess, assuming nothing is wrong with your machine is that you will need to watch closely half way through the kneading process to be sure it has enough moisture, which will allow the dough to “flow” across the pan better and rise evenly. Also (after your machine beeps to add ingredients like nuts) and when it reaches the end and begins the rise cycle, you can also open the cover and use an oiled spatula to spread the dough across the bottom (gently) so that it “flows” across the pan bottom evenly if the moisture issue is not the problem. The Zo can make a very large loaf, so often the prepackaged mixes make smaller loaves. They’re convenient, but sometimes even with the two paddles on the Zo, I have to do this with small volume recipes, like the one I use to make soft 50/50 sandwich bread, which requires that I “proof” the yeast with water and sugar “before” adding the flour to the recipe (counterintuitive to the manufacturer’s instructions but the only way I can get soft and airy bread using whole grains. If used 4 cups of flour instead of the 3 cups called for in the recipe, the dough would overflow the pan because the proofing of the yeast produces more loft and more sponge-y texture in the bread. Doing it this way, I have no problem using King Arthur white/whole wheat bread flour and flaxseed meal to make good sandwich bread with a high fiber content. I also recommend using KA “whole grain bread improver” or a similar product. This helps improve the rise and the texture of bread that has whole wheat or other heavier grain content.

If spreading your dough in the pan with a spatula before the first rise does not help, check the dough later in the cycle too (after the first gas squeeze and at the very beginning of the second rise cycle) and VERY gently coax the dough across if it is sitting mostly to one side or the other. Having said all that, if those tips still don’t work, I would suggest two things: First, try to make your own bread using “bread” flour. If you live on the east coast, your King Arthur flour in stores will be relatively fresh, but if you live in the West as I do, your KA flour will have taken a long time to come across in unrefrigerated trucks and may have been exposed to 160 degree heat in the shipping process for extended periods and then sat on the shelf of your market for several months. I prefer ordering directly from the KA website and have it shipped to me from Vermont, and then I know it’s fresh as it comes double bagged. It does not ship to stores double bagged, so it is quite often, literally open to the air for weeks/months. You do not have to grind your own flour to get fresh flour, but be aware that the bread flour you buy may not be fresh at all. If you don’t want to order from KA or other flour supplier (I just happen to love them), you may want to find a local co-op and ask them where is a good place to get fresh ground bread flour. That may help your dough have better loft and “flow” more easily.

Alternately, while you’re troubleshooting, try removing the dough at the end of the second rise before baking begins, divide it up and place it in oiled cupcake pans and bake into rolls or shape into a loaf and bake in an oiled pan until you can figure out what’s going on. You didn’t mention anything about your dough consistency, moisture, what cylce you were using (try rapid bake for a mix would be my suggestion)… if you are at sea level or high alititude, this will make a difference too… This is the best I can do on the little info you submitted with your question… hope it helps.
Roxy

By: KATIE RENDON

KATIE RENDON — Tue, 01 Feb 2011 23:49:50 +0000

I have made several loaves of bread in my Zojirushi and have been frustrated that only one side will rise? its happened a few times! I have made sure that I put the bread machine mix ingridients as specified on the box.
Is it the brand krustez that I am using causing the problem. HELP
here is my email adress katiekatie2u@aol.com
I need answers.
Katie
please

By: Pat

Pat — Sat, 29 Jan 2011 22:41:44 +0000

I like the Zojirushi best of the several bread machines worn out over the years. A bread machine reduces about 75% of the labor of making bread, making it easier for those with injuries/limitations. It also reduces the time required due to external weather conditions affecting the yeast. Although Zojirushi bakes bread well, I’ve always preferred convection or regular bake and adjusting traditional bread recipes for the bread machines. After living in tropic (dry and wet seasons), swampy states, northern states, and mountains, all I can say is may need to adjust recipes according to weather temperature and humidity. Had no trouble using store flour, but freshly milled wheat, buckwheat, etc has so much more flavor. One word of warning, secure that machine before violent dancing due to drier recipes.

By: Jane

Jane — Fri, 28 Jan 2011 17:39:03 +0000

Am in need of a decent light whole wheat recipe and procedure. I have had very erratic results. The company suggested I use KA flour and weight the ingredients. Still no success- the breads are hard and very pale on top. I had as a gift for Christmas and am very disappointed. Have had a Panasonic for 10 yrs with no problems. My mom and nephew have the same machine and love it. I have used their recipe, but still problems. I really dont want to be watching the machine for two hrs.

Thanks

By: Debi

Debi — Mon, 13 Dec 2010 14:18:36 +0000

I have had my x20 for over a year. The only time that a recipe does not work is when I have done something wrong! You cant expect to just load everything into the pan and walk away. I programmed a setting that I use for all of my breads and I alway use light crust. My pre programmed setting does not preheat since my ingredients are room temperature. My bread machine work so well that I have begun to make up my own recipes. You MUST watch the machine while it is mixing, if the dough is too crumbly, I add more liquid, if it sticks to the paddles, I add more flour. Really, it is goof proof! Unless you use too much yeast and it bakes to the top of the window Honestly, I am no professional and this is my first bread machine and it is TOTALLY AWESOME. I have 4 teenagers and they LOVE my bread… especially any kind that has chocolate in it. Most of my loaves are 2+ lbs and rise at least 2 inches above the pan. I would recommend this to everyone!

By: Pat

Pat — Tue, 09 Nov 2010 04:15:41 +0000

Joanne, I live in Canada and just recently bought the Zojirushi 2 lb. machine on Amazon.ca. It’s a newer model but looks the same as the X-20. You can also buy this maker at Goldaskitchen.ca but it is more expensive. I also have the Mini-Zo which I use most of the time.