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  #1  
Old 04-04-2009, 03:03 AM
Peasant
 
Join Date: May 2005
Location: Hershey, PA
Posts: 46
Default 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
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  #2  
Old 04-04-2009, 03:14 AM
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Les Les is offline
Il Pizzaiolo
 
Join Date: Sep 2005
Location: Carson City, NV
Posts: 1,499
Default Re: Matzah

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

Thanks,

Les...
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Old 04-04-2009, 03:16 AM
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Peasant
 
Join Date: Jan 2009
Location: York, PA
Posts: 49
Default Re: Matzah

Yes please do... These sound so much more interesting then store bought ones.
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  #4  
Old 04-05-2009, 08:00 PM
Peasant
 
Join Date: May 2005
Location: Hershey, PA
Posts: 46
Default 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.
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Matzah-img_0586.jpg.jpg   Matzah-img_0589.jpg.jpg   Matzah-img_0592.jpg.jpg   Matzah-img_0594.jpg.jpg  
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Old 04-06-2009, 02:30 PM
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Peasant
 
Join Date: Jan 2009
Location: York, PA
Posts: 49
Default 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!
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