We have a Zojirushi Virtuoso. Not particularly liking the paddle marks in the bottom of the bread, we decided to try your suggestion of removing the paddles at the time of the second rise. It does stop the paddle marks, but the bread dough sticks to the top of the shafts and pulls out a round piece of bread when it is removed from the pan at the end of cooking. We’ve tried it three times now. The first time was when we found the tufts of stuck bread. The second time, I greased the shafts before putting the dough back in, hoping the bread would release without injury, but the result was the same. The third time I tried turning the “wings” on the bottom of the pan to try to loosen the bread before removing it from the pan. Nothing works. We still keep having round nickel-sized tufts of bread stuck to the tops of the shafts, leaving round voids in the loaves. Is there something else I can do to remedy this?

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