web analytics
Putting your oven to bed - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 3 < >

Forum Page Loading Response

Forum Members:

We have received feedback regarding recent issues with page loading response time. We believe the slow response issue stems from the analytics we added with the new Forum. We are in the process of reconfiguring those elements and, after an approximate 24-hour time period for the reconfiguration to run, we anticipate a return to normal page load times. Thank you for your patience!
2 of 3 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
3 of 3 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Putting your oven to bed

  • Filter
  • Time
  • Show
Clear All
new posts

  • Putting your oven to bed

    I'd love to hear what process folks follow to close up their oven after a burn.

    I find that my oven loses maybe 100 degrees between putting the door on and the next morning - but I also find that I generally let the oven cool off too much before I close it up. Seems like by the time I get around to closing up, the max reading I get on the door thermometer is about 550 (that's at night). I'd like to have that around 650 so that I can have a hotter oven for bread in the morning. Am I supposed to get the fire raging again before I put the door on? Does that result in a bunch of unburned wood inside the oven? How do others do this?
    My build progress
    My WFO Journal on Facebook
    My dome spreadsheet calculator

  • #2
    Re: Putting your oven to bed

    I actually noticed the same thing the one time i cooked in my oven, When finishing the walls were about 650, after almost an hour it was about 550, The next morning (door was on) it was 475, and from there on every day it went down 100F until it got to the 200 range and the decrease in temp sorta slowed down. I know for sure i didnt fully saturate the oven, so in my case i would say fire it longer with a larger flame. Also i think a draft/blast door will help with this, especially if you are recharging the floor for the next round of pizza, it just helps retain the heat better. This is just my thought.
    Matthew 19:26. With God all things are possible.

    My Build: http://www.fornobravo.com/forum/f21/...les-18741.html


    • #3
      Re: Putting your oven to bed

      Seems about right for amount of mass. Im assuming there is no more than 4".
      Old World Stone & Garden

      Current WFO build - Dry Stone Base & Gothic Vault

      When we build, let us think that we build for ever.
      John Ruskin


      • #4
        Re: Putting your oven to bed

        As soon as the last pizza is done I door mine with an insulated door, it is tight fitting enough that the coals die out soon enough to turn to charcoal. I do not open it again until the next morning at least though.


        • #5
          Re: Putting your oven to bed

          I've been wondering the same thing, though I think I'm narrowing in on an answer with my oven. It does seem like I have to get a raging fire going after I'm done with pizza if I want to have high temps the next day. After I finish cooking pizza I move the fire to the center of the oven and add a few more pieces of wood so that it stays active while we eat dinner. As to how long and how much to fire to get sufficiently saturated for bread the next morning...that I'm still figuring out. It also works fairly well to just re-fire in the morning for 20 minutes or so.

          Don't worry too much about unburnt wood if the fire is still going when you close it off--after all night at 500+ degrees, even fairly large logs convert to charcoal. That said, do be careful with this approach. I've only had a flare-up when I threw completely unburned wood into the oven overnight (thought I was drying them out...), but I've been reminded a few times on this forum that there is serious potential for a carbon-monoxide fire...
          My build: http://www.fornobravo.com/forum/f8/3...-dc-18213.html


          • #6
            Re: Putting your oven to bed

            I try to do pizza for lunch the day before my bread bake. When I'm getting ready to shut down for the afternoon (I work nights), I add my last batch of wood, put the draft door in place and choke down the air inlet to keep the burn slow and the heat inside. I don't put my insulated door in place until the wood is all converted to coals (no orange flame). If I close it up sooner, I find that a lot of tar condenses on the inside of the door.

            In the morning, after I mix the first batch of bread dough, I check the temperature (usually mid-500's), put the draft door back in place and let the charcoal re-ignite. After a few minutes I add a little more wood - I try to have it soaked at around 630 degrees, and cleaned out, by the time my loaves are proofing.

            I always keep my ash can about half full of extinguished coals; they're the best for starting a new fire... although my oven hasn't been truly cold in 5 months