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Matzah - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Matzah

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  • Matzah

    Though I'd share my matzah recipe:

    For each piece:

    40 g flour
    27 g water (68% hydration)

    Mix just long enough for the water to be absorbed and the dough to hold together (half a minute by hand, then knead/mold for a minute or so).

    Roll to around 10" diameter, then straight into a 700-800 F oven.

    They bake in a minute or so. Traditionally, matzah is in the oven within 18 minutes of water contacting flour. If you mix one at a time, these are fully cooked in less than five. With no fermentation whatsoever and cooked in a wood fired over, matzahs are delicate, with a hint of smoke.

    Alan

  • #2
    Re: Matzah

    Alan, can you post a picture? I did a google search on images and it looks like a cracker?

    Thanks,

    Les...
    Check out my pictures here:
    http://www.fornobravo.com/forum/f8/les-build-4207.html

    If at first you don't succeed... Skydiving isn't for you.

    Comment


    • #3
      Re: Matzah

      Yes please do... These sound so much more interesting then store bought ones.

      Comment


      • #4
        Re: Matzah

        Here are pictures from today - quickly palm-kneading a ball, poking holes (to avoid matzahs inflating like pita), and baking.

        I had some trouble today with parts (usually the middle) burning before the rest was crisp. Roll these out evenly, and keep your fire low. Next time, I may try letting the fire go out and baking these at a lower, more even temperature.
        Attached Files

        Comment


        • #5
          Re: Matzah

          I'm tempted to try at 550 in the oven with my double stone setup. We always use these on Holy Thursday, and I hate to buy them.

          But I hate to buy any bread!

          Comment


          • #6
            Re: Matzah

            Resurrecting an old thread here, but thanks Alan for posting this. Made Matzohs today in the WFO, and they were awesome, and really fun to make.



            Last edited by horrocks007; 03-23-2013, 06:49 PM.

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            • #7
              Re: Matzah

              Originally posted by horrocks007 View Post
              Resurrecting an old thread here
              Yes you are, it's around 4 years old - I think that's a record

              It looks like it worked - what do you do with them?
              Check out my pictures here:
              http://www.fornobravo.com/forum/f8/les-build-4207.html

              If at first you don't succeed... Skydiving isn't for you.

              Comment


              • #8
                Re: Matzah

                I like them with butter and honey, or munch on them plain. You?

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