I don't have the very newest one; I do have its predecessor and have used
it happily for many years. I generally knead in the machine and then bake
in my oven; both because I like longer rising times and not having the
paddle holes in the bottom of my bread. I used it for baking, too, for a
long time, and it does a good job. It kneads beautifully, is not hard to
program, and doesn't overheat the dough while mixing. I like mine a lot.
The staff at KA Flour says they test a lot of machines and they prefer the
Zo, too.
Leigh