Matzah

[Alan]

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

[Les]

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

Thanks,

Les...

[acbova]

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

[Alan]

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.

[acbova]

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!

[horrocks007]

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.

[Les]

Originally Posted by horrocks007

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?

[horrocks007]

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