foil over Zoji's window; 3h pre-ferment of clas dough
I learn so much new stuff here at tfl!
Thanks to Precaud's comments on sealing the Zoji window to improve top browning of loaves in a Zojirushi bake and Yippee's get it done method on inserting foil, I was very motivated to try opening up my Zoji lid and covering the window.
Here is my last bake in Zoji with the foiled window. That is a BIG improvement in the top browning!! (Maybe I can do even better if my foil is less crumpled.)
This bake was also my first where I followed Precaud's Max Bran clas recipe where he explained a 3 hour pre-ferment with clas. I had only 1/3 of his bran amount but found the pre-ferment method to yield a very nice dough--it did not weaken the dough at all. (It will come in very handy to get dough prep underway especially when you can't be around to tend it.) The lean loaf is 100% freshly milled.
Update-1-19-24
The same dough was very bouncy yet soft and handled excellently for pita. Result-pita was rolled very thin (you can almost see through the front oblong one!) but was chewy, resilient to tearing when packed full.
Waiting for the crumb shot...
Yippee
Thanks again Yippee. You must have very dexterous hands! It took some fumbling to just get the foil and window in place and you can see that it is not flat against the window. I may try again but I like what it does already too.
Loaf still cooling...
I wasn't sure of what to get but it worked well for me!
Congrats, those are great results, Jo! Top crust browning on a Zo? Who woulda thunk it, eh? :)
It is unlikely that a smoother surface on the foil will make much difference. You've done the important part by stopping the radiant from escaping through the window.
Hi Precaud,
I was wondering if I should try to let some steam escape through the cracks.
Before foiling the window, I had tried a Pullman with the lid on. But, it made a very steamy environment in the Zoji and the crumb was not as good as without the lid.
Maybe my next try will be to only have the foil catch on a few tabs.
PS Thanks for all the expert advice on BMs!! Thanks too for the pre-ferment method. I have to adjust it a bit but it will come in handily.
You don't want leaks up there! The Zo doesn't vent steam through the viewing window, it has a dedicated vent on the lid.
You're most welcome! This is fun and rewarding experimenting.
I really want to get an overnight preferment with CLAS to work well, with wheat breads. It fits into my schedule so well...
I have been frustrated with how my Zo bakes and was thinking about just chalking it up to experience and getting rid of it. Then I found this thread following a link in the current discussion about the Sana bread maker, as well as the link to Yippee's experience baking panettone in hers.
Prep work so far:
- Trivet that fits in the bottom to raise the pan a half inch above the heating element. ✔️
- Verified my Pullman pan fits. ✔️
- Aluminum foil inside the lid covering the glass. Mine had 5 screws and one required a torx screwdriver. ✔️
- Now all I need is a little guidance for the bread. Is a yeasted loaf better or can I do SD? And setting bake time... the max 70 min?
It will be a few days before I will be able to bake again, will post my results.
Meanwhile, thanks for any input!!
Mary
Sounds like you're ready to go! I don't bake much in the Zo, so I'll let others recommend what to bake. Maybe go with something you're comfortable making?
Baking time: Since the Zo bakes at a relatively low temp, it might be best to set the bake time at 70 min and start checking it for doneness (is that a word?) 10-15 min earlier. The crust color setting controls the maximum baking temp, I suggest setting it to dark, that gives the highest temps (around 296ºF).
Sadly the Virtuoso doesn't let you adjust the crust color in a manual course (i.e. bake only course for this experiment). I have a yeasted loaf proofing at the moment. I'll plan to start a new thread with results, likely not before tomorrow. 🤞🏼
I see in the Virtuoso manual that Zo no longer says what the baking temp is.
The Virtuoso has a heater in the lid, which was Zo's way of addressing the lack of top crust browning in their previous models. The problem is, it is only 40 watts (less than 5% of total) , and the metal inside the lid is reflective and has low emittance, i.e. it doesn't radiate energy. It comes off as a bandaid.
Hi Mary,
Don't give up on your Zoji!!
I am using clas for all my 100% fresh milled ww bakes but could I try out your recipe? (Fresh milled-get a fine grind; I sift and grind the coarse parts separately in a spice grinder and then add it back to the flour)
I usually mix up an 80% hydration lean loaf for 500 gr whole wheat (some rye in clas, also 3.5% wheat malt freshly milled). I followed Yippee's method and times for kneading in the Zoji-
10 min with starter, flour and water; Then add salt and a bit of yeast; and let machine continue to knead for 20 more min. Then a 1h45m - 2h proof at 32C. Shape and final proof for 45 min until poke test is passed. The loaf is in a pullman pan in a parchment paper sling.
I make several light scores and brush on a mix of 1/2 t powdered milk and 1/2 t milk.
The Zoji is programmed for 10 min Preheat and 70 min bake. I take the temp after 1 h 5 min and regularly get 205-7F for dough temp.
Is your recipe the same as for an oven bake? I am looking forward to hear of your future loaves!
Thank you for this! Especially your milk powder + milk wash, hadn't seen that one before.
My usual recipe is an oven baked SD one, and not too far off from yours. Flour varies between 75-100% fresh milled wheat (usually hard red spring, sometimes spelt in varying amounts), and between 74-80% hydration. It depends on what I'm making (sandwich bread vs something in the clay baker).
My starter is currently snoozing in the fridge and isn't ready for prime time. So since I'm a little bored and want something to do, I decided to make a yeasted loaf. It is mixed and in progress, will post (? tomorrow with crumb shot) in a new thread so as not to hijack this one too much more.
My Zo (a Virtuoso) has slightly different settings that what others are listing. Mine can actually bake for 90 min, though I will check things sooner. I don't have a preheat setting, but can setup a manual course with a 10 minute "rest" (which functions as preheat of sorts to warm ingredients at the beginning on everything). And sadly the Virtuoso only lets you adjust the crust setting on specific programs. You can't change it in the manual programs.
We'll see how things turn out today. 🤞🏼
Mary