/ck/ - Food & Cooking

>>19680210
I member the thread where you bought it. Have you made anything?
I don't have the zojirushi, but I bake a lot, used to own a bread machine, and used to sell bread machines including the zojirushi.
there's two basic schools of thought to using bread machines to make bread
1. use the breadmaker to make the bread start to finish
2. use the breadmaker for its kneading and proofing cycle then bake bread in an oven like a regular person
I don't ahve any input on this model other than its supposed to be top tier and probably excels in school of thought #1 for japstyle bread like milk bread since it's made by japs for japs and they don't have a homemade artisan bread culture
but i think this would probably make any normal bread just fine with the kneading and proofing cycle, yhou could use any recipe

>>19680267
also bread is very forgiving
people say
>baking is a science!!!
but that's only true for a couple things and it's mostly not even true for those. Just mess around, flour is cheap and this takes all the work out of it.

>>19680267
>I member the thread where you bought it.
Must be a different anon. I just got it.

>Have you made anything?
I made the first thing someone asking for healthy bread would make. A cake of course! Actually I am making a second iteration of the recipe right now. I will tell you how it goes in a bit.

>two ways to use a bread maker
I intend to do both but I would like to work up recipes that can be baked in the bread maker. It is more convenient to just use the bread maker.

>probably excels in school of thought #1 for japstyle bread like milk bread
You can actually fully program this model if you don't like the presets.

>>19680281
>also bread is very forgiving
I though I remember being told that making fully whole-grain multi-grain stuff was far more finicky then simple white breads. Harder to get the texture right or something.

For reference picrel is my go to store bought bread. I would love to make something similar.
https://silverhillsbakery.ca/products/sprouted-organic-ancient-grains-big-reds-bread/

>Just mess around
Will do

>Baking
You aren't baking shit. You put the ingredients in and push a button, then a few hours later you have bread. Also, read the fucking book that came with it. This board is fucking useless. Kys.

>>19680448
>I will tell you how it goes in a bit.
I made a heavily modified version of this chocolate fig cake.
https://www.zojirushi.com/app/recipe/chocolate-fig-cake
Changes made: Eggs > applesauce + flax meal, milk > almond milk + extra volume, butter > coconut oil, all purpose flour > whole wheat flour, sugar > fig butter + slightly reduced sugar, extra baking powder, extra cocoa, added orange essence and orange zest, added ground cloves. I of course measured everything and used established conversion values.

The cake/dessert bread tastes delicious IMO. Though I think some may find the intensity of flavor a bit overbearing. The one problem is even though it rises it ends up a bit overly dense especially once it cools. I am not aiming for a fluffy cake or anything but I think it would be better if it were just a touch lighter. Maybe I can fix that by using a different whole wheat or grain and adjusting the moisture content. The texture is at least still good. Not doughy or soggy. Tastes really good cut into cubes and served with ice cream.

My modified recipe worked OK in in the bread machine but the preset "cake" mode bake time is a bit to short to handle the added moisture and left the cake slightly underdone. This time I gave it some extra time in the oven to finish it. Perhaps this batch will not compress as much when it cools.

>>19680596
>You aren't baking shit.
I know, I am baking bread.

>You put the ingredients in and push a button, then a few hours later you have bread.
You make that sound like a bad thing.

>Also, read the fucking book that came with it.
I did, but the instruction manual is somewhat limited and I wanted to see if anyone knew of other good references.

>This board is fucking useless.
Glad to see people like you are keeping the post quality standards up. Thank you for your service.

>Kys.
Yes, I am planing to use my bread-maker to knead yummy sourdough. Thanks for the suggestion though.

>>19680596
THIS LESSER BEING SEETHES BECAUSE HE IS TOO POOR TO AFFORD FLOUR, WATER, YEAST, OR AN OVEN TO MAKE HIS OWN BREAD. HE SEETHES THAT YOU BUY AN AUTOMATIC BREAD PRODUCTION UNIT WHILST HE SCRAPES THE MOLD OFF BREAD HE FINDS IN THE GARBAGE BINS BEHIND HIS LOCAL WALMART. LETS ALL JOIN IN ON A RAUCOUS LAUGH AT THIS THINGS EXPENSE!

HAHAHAHAHAHAHAHAHAHAHAHAHAHA!

>>19681146
Probably a rice cookerlet too!

>>19681164
Better than a LAZY POTHEAD!

>>19680596
Oh so exactly what you'd be doing with an oven? You clearly don't do any cooking or baking you fuckin retard

>>19680210
Please learn to google:
https://adamantkitchen.com/bread-machine-recipes/

>>19681126
Tl;dr
>>19681146
Tl;dr
>>19681177
>Oh so exactly what you'd be doing with an oven? You clearly don't do any cooking or baking you fuckin retard
>You clearly don't do any cooking or baking you fuckin retard
I own a bread maker and I bake. You don't just throw ingredients in a bread pan, put it in the oven and come back 4 hours later to bread.
>You clearly don't do any cooking or baking you fuckin retard
The ironing...

>>19681312
Attention span too short to read 5 sentences. Remarkable.

POST LOAF, COWARD.

>>19681371
I'm not reading an essay of damage control and cope. Stay mad kid. Oh and don't forget to cope, dilate and seethe.

>>19681381
Hahahahaha he didn't post loaf. He just spewed put his NPC programmed speech. What an unbelievable coward.

>>19680645
As a quick update the cake did get denser overnight despite the extra baking. Oh well, it still tastes good. Just used a slice to make an ice cream sandwich. It does at least have the right texture for that.

>>19682339
Was gonna say that sounds awful anon. Whole wheat flour inna cake and all the fake sweeteners yuck

Pic related has worked well for me

>>19682537
>author of not one but two books dedicated to nothing but bread

>>19680281
>>19680513
Bread is forgiving because ingredients are cheap unless you go full snob and buy the most expensive supplies without knowing what you're doing.
Whole grain/multi grain is finicky because you're adding seeds and big chunks of ingredients that may not help when building up gluten, plus flours like barley or rye have a lower protein content and it takes longer to build up gluten or comes out with a flimsy, sticky texture that it's hard to handle for some people. Keep in mind that you should add seeds or grains half way through when you have kneaded the dough and it feels elastic, not at the very start, mix in wheat flour according to the recipe and follow the measurements.
Just get your hands dirty and know the texture of dough when you're making bread. Having a bread machine is convenient but you learn a lot if you get involved in the process now and then, be it for plain rolls you could easily leave on the bread maker or for rich doughs like brioche or panettone if you want to do something new.

>>19682553
>having a passion you thoroughly research and write books to share your knowledge with others is bad because puzzle piece

>>19681312
TLDR

What are the feelings on this bread maker? Highly rated on amazon for the price. It was under $100 with a sale the other day.

>>19680210
>Does anyone know of any good bread maker cookbooks
any bread recipe
dump ingredients in machine
start
walk away
wait for bread to be done.

>>19680281
>also bread is very forgiving
HA! no have you seen what people post here that they call bread?

>>19681126
based chill poster

>>19682521
>fake sweeteners yuck
Since when is figs and sugar a "fake" sweetener? I used fig butter for a stronger fig flavor not because I thought it was somehow healthier.

>>19682537
Thanks anon, I downloaded a copy. I will check it out.

>>19682560
Thanks for the advice anon.

>>19682580
>implying a woman can have the tism

>>19680210
>any good bread maker cookbooks or guides.
Unnecessary. Just use the cookbook that came with your maker. My tips: use bread flour (strong flour in bongland), increase salt incrementally to dial in crust and flavor, increase hydration incrementally to get puffier more artifag style loaves, buy good yeast and get it in bulk.
>In particular I want to make hearty whole wheat or multigrain breads
lrn2bread first. Whole wheat requires adding in gluten n sheeeit.

>>19682930
>>19680210
tell me does this bread look ready to bake? Or let it rise some more?
>>19683100
>>19683096

>>19682537
>James Beard Award
>not James Bread Award
ONE fucking job, James.

>>19683887
I would not have noticed it was not Bread had you not pointed it out.

>>19680210
your bread maker literally comes with custom tailored recipes for your bread maker. read the instructions, zoomer!

>>19680281
>bread is very forgiving
In my experience any fuckup ruins the loaf, no exceptions

>>19683887
Fuck now I'm reading everything as beard
>the beard lover's beard machine cookbook

>>19684277
kek same