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Baking Matzo

8 Nissan 5766

Cleaning the Tables Between each 18-minute run of matzo, all the equipment is scrubbed clean.	Waiting for Dough The matzo bakers line up at the immaculate table and await the arrival of the first batch of dough.	L'Shem Matzos Mitzva The matzos must be made for the purpose of fulfilling the mitzvah of matzo.	Waiting for Flour The primary kneading station, where the flour and water will be hand mixed, awaits the next run.
The Flour The flour is stored in an isolated room to ensure that it never comes into contact with water.	The Flour Room Flour is carefully weighed for each batch of matzo. Each batch is just under three pounds; there are 7-9 batches in a run.	The Water Room The water is stored in an isolated room to ensure that it never comes into contact with flour.	L'Shem Matzos Mitzvah This declaration is said at various points in the process: before adding flour, before adding water, while kneading, and while baking.
Preparing to Knead The primary kneading — the mixing of bread and water — is done by hand.	Water A measure of water is carefully poured from the water room.	Kneading The primary knead is done very quickly.	Kneading See video...
The Kneading Machine The dough is loaded into a hand-operated kneading machine.	The Kneading Machine The dough is hand-kneaded by a giant rolling pin.	The Kneading Machine The dough is quickly and thoroughly kneaded to an even consistency.	The Kneading Machine See video...
The Production Line The dough progresses down the table, each group flattening and shaping it as it goes.	The Production Line The first few people roll it and cut it into matzo-sized chunks.	Rolling Out Each chunk of dough is flattened and shaped.	Flat and Round Ultimately it is rolled flat and round like a matzo.
The Production Line Here's the other end of the production line.	The End of the Line Before going into the oven, the dough is punctured with holes to speed cooking.	The End of the Line The punctures are made with a large roller.	Preparing for Baking The matzos are hung on wooden poles that will be used to place them into the oven.
The Poles The poles are covered with paper.	Preparing the Poles By covering each poll with paper for its single use, the polls need not be cleaned and kashered between runs. This saves much time.	Waiting to Bake Five matzos are hung on each pole.	Baking The baker puts the matzos into the oven.
Into the Oven The baker moves quickly — if you don't stay out of his way, you will likely be skewered by one of the poles!	The Flaming Oven The oven needs an active flame and must be very hot to cook the matzos quickly.	The Oven To keep the oven hot, it has only a small opening in front.	The Timers Each 18-minute run of matzo is timed. After 18 minutes, a buzzer sounds and any dough not yet in the oven is discarded.
The Timers As one run nears completion, the next has already begun. Several batches have been hand-kneaded already and are in the hand-rollers on their way to the kneading table.	The Master Baker After about a minute, the matzos are fully cooked.	The Baker The baker uses a long spatula to remove the matzos from the oven.	Removing Matzos Matzos are removed five at a time.
Fresh from the Oven When the matzos come out of the oven, they first go into a wooden box.	The Matzos The fresh matzos cool in a large wire basket.	Fresh Matzos Fresh matzos, hot from the oven!	Taking Challah After taking challah, each matzo is hand-checked to make sure it is fully baked.
Packing it Up Finally, the matzos are packed by hand into the common boxes that you see when you purchase your shmura matzo.

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