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Curing Constant Temp or Bringing Up and Down? - Forno Bravo Forum: The Wood-Fired Oven Community


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Curing Constant Temp or Bringing Up and Down?

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  • Curing Constant Temp or Bringing Up and Down?

    The curing instructions for the Primavera say that you should get the oven to temperature and keep it as long as possible throughout the day. I also read a post that says that you should bring the oven to temperature and then cool it. Is the procedure different for the Primavera?

  • #2
    Re: Curing Constant Temp or Bringing Up and Down?


    I tried to keep a constant temp on my primavera during the cure, then let the oven
    naturally cool overnight. On the next day the oven was still warm, and started for the
    next curing temp. hope this helps.



    • #3
      Re: Curing Constant Temp or Bringing Up and Down?

      Originally posted by davewise View Post
      Is the procedure different for the Primavera?
      No - the point of the cure is to drive moister out of the mortar. Your build uses a very small amount of mortar so you may not need to cure for the recommended times (although you do live in a humid environment, with really good bread)

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      If at first you don't succeed... Skydiving isn't for you.


      • #4
        Re: Curing Constant Temp or Bringing Up and Down?

        A slow and steady ramp up of temp (100 C/Hr) is the standard for new furnaces or kilns. But a new fire every day is more convenient for home built ovens. The gas burner method works very well or use heatbeads.
        Kindled with zeal and fired with passion.