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Dang this is old... I've never yet tried this but now I have a WFO but might just use the blackstone. -
I am excited to be doing this again this weekend. Keeping this ancient thread going too. Passover is Monday.Leave a comment:
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Re: Matzah
I like them with butter and honey, or munch on them plain. You?Leave a comment:
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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.Leave a comment:
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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!Leave a comment:
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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.Leave a comment:
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Re: Matzah
Yes please do... These sound so much more interesting then store bought ones.Leave a comment:
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Re: Matzah
Alan, can you post a picture? I did a google search on images and it looks like a cracker?
Thanks,
Les...Leave a comment:
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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
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