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



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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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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      • #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.