|
#1
09-07-2009, 03:20 AM
| ||||
| ||||
 Short & fast or long & slow? I've been wondering if there is any benefit to heating the oven up to temperature nice and slow, as opposed to heating up as quickly as possible.... Any ideas?
__________________ My rustic oven; To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.  |
|
#2
09-07-2009, 04:43 AM
| |||
| |||
| Re: Short & fast or long & slow? I think slower is best when your oven is newer and/or wet. Once it is dry I don't think there is any benefit to being slow. I basically stuff my oven with juniper which is a hot, fast burning wood and it clears in about 45 minutes. It's been five years with no problems. Jay |
 |
| Thread Tools | |
| Display Modes | |
Linear Mode
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Long Cracks | vernod | Firing Your Oven | 2 | 04-21-2012 10:43 AM |
| How to Make a Long (20-24 Hour), Room-Temperature Fermented Dough | Gollimari | Pizza | 3 | 08-24-2009 03:55 PM |
| Slow oven meatballs | Xabia Jim | Appetizers | 0 | 03-23-2008 11:41 PM |
| Entry way too long? | Gentcpa | Pompeii Oven Construction | 3 | 10-07-2007 10:03 PM |
| How Long Will Your Pizza Oven Last? | james | Getting Started | 0 | 06-19-2006 11:29 AM |
All times are GMT -7. The time now is 12:31 AM.
Powered by vBulletin® Copyright ©2000 - 2013, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC
