Author Topic: Baking Matzah In An Ooni (Read 894 times)

Dan · « **on:** March 18, 2021, 01:23:20 PM »

Anyone use an Ooni to make their own matzah?

Euclid · « **Reply #1 on:** March 18, 2021, 01:40:26 PM »

Quote from: Dan on March 18, 2021, 01:23:20 PM

Anyone use an Ooni to make their own matzah?

Why do you need an Ooni? Does a regular kitchen oven at highest temp not cook fast enough?

AsherO · « **Reply #2 on:** March 18, 2021, 02:29:06 PM »

Quote from: Dan on March 18, 2021, 01:23:20 PM

Anyone use an Ooni to make their own matzah?

Now that takes commitment. Are you planning on going Yemenite and baking on Pesach itself?

So many considerations here, a few that come to mind:
A source and containers for drawing mayim shelanu
Getting shmurah flour
Storing shmurah flour
Keeping the flour and water separate
Kneading
Clean/disposable surfaces and utensils for rolling
a hole maker

and probably a whole lot more I'm not considering

AsherO · « **Reply #3 on:** March 18, 2021, 02:33:52 PM »

Quote from: Euclid on March 18, 2021, 01:40:26 PM

Why do you need an Ooni? Does a regular kitchen oven at highest temp not cook fast enough?

If I had to guess the Matzah bakery's ovens are 1500-2000 degrees (Fahrenheit), home ovens usually top out at 500-600. I don't know enough to extrapolate but it could be bake time in a regular oven takes 10 or 20 times as long. At the Matzah bakery the matzahs are in the oven for less than 15 seconds (5-10 if I had to guess), and with throughput like that they can bake 25-30 points in 18 minutes (starting from when the first drop of water comes near the flour, with the last matzah out of the oven before the timer ends, any matzahs coming out afterwards are discarded).

aygart · « **Reply #4 on:** March 18, 2021, 02:41:10 PM »

Quote from: AsherO on March 18, 2021, 02:33:52 PM

If I had to guess the Matzah bakery's ovens are 1500-2000 degrees (Fahrenheit), home ovens usually top out at 500-600. I don't know enough to extrapolate but it could be bake time in a regular oven takes 10 or 20 times as long. At the Matzah bakery the matzahs are in the oven for less than 15 seconds (5-10 if I had to guess), and with throughput like that they can bake 25-30 points in 18 minutes (starting from when the first drop of water comes near the flour, with the last matzah out of the oven before the timer ends, any matzahs coming out afterwards are discarded).

According to my measurements it is about 950 degrees and they are out in 12 seconds for white and 24 for whole wheat.