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Night before a bake firing question - Forno Bravo Forum: The Wood-Fired Oven Community



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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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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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Night before a bake firing question

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  • Night before a bake firing question

    For those of you who build a smaller fire in your oven the night before baking to achieve a better heat saturation , do you put any kind of semi door on the oven to help keep the heat in overnight while its still firing ? i think i asked that clearly
    My Oven Build

  • #2
    Re: Night before a bake firing question

    I fire my oven the day before with a medium fire. When the fire is out and nothing left but some glowing coals I put my (Fire Proof) door on tight until the next day when I fire it again. I tend to get a saturated oven temp of about 350 out of the first firing. The next day I fire to a point that my internal wall temp, mid wall temp, and out side wall average my target temp then I pull the coals and let the oven sit and saturate.
    Hope I answered that as clearly???


    • #3
      Re: Night before a bake firing question

      Thanks for the reply . can you share some details on your door? I have tried to search the forum but I cant seem to pull up much info on the construction of doors. Thanks.
      My Oven Build


      • #4
        Re: Night before a bake firing question

        My technique is a little different than Faith's. I put a load of wood in the oven and start it about 10 at night. After I'm sure the fire's going, I put my door on and leave it opened an inch or so. When I get back to the oven between 7 and 8 the next morning I have some coals left with temps about the same as Faith's (250-350F). I then start 1/2 hour feedings of wood and by 11 or 12, I'm cleaning out ash and putting my door on for the temp to equalize so I'm ready to bake bread early afternoon.

        My firing door is a custom made stainless steel "thin box with handles" that holds an 1 1/2" thick filling of perlite. I've attached a photo of it when I was working on how to get the best draft control (I just angle it out a bit now.) My cooking door is a thin metal sheet with stand and handle. I've attached an early photo of the two doors with a fire started...the lighter, cooking door--in front and to the left of the firing door--has now been painted black (in the third pic).
        Last edited by SableSprings; 11-09-2012, 12:18 AM.
        Mike Stansbury - The Traveling Loafer
        Roseburg, Oregon ( www.sablesprings.com )
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