Masonry oven modular ovens, all these methods are still in use. In all cases, the ovens typically go under a roof or some kind of weather protection. Perhaps the most significant change in masonry oven construction practices is insulation. Since masonry loses heat as fast (or faster) than it absorbs it, early ovens extended bake times by increasing mass. Thicker walls held more heat to bake more bread — but only up to a point. Since heat moves from high to lower temp, the outside of the oven can’t get as hot as the inside — unless you wrap it in a
Conservation and restoration of ceramic objects to changes in humidity both high and low. In high humidity salts become soluble and in low humidity they crystallize. The changing from soluble to crystallization and back damages the surface of the ceramic because salt crystals are larger than liquid salt and therefore will shrink and expand the ceramic body. A white haze on the surface is the first indication of soluble salts, which is the salt crystallizing. Over time, the physical component of the body will crumble until it is completely destroyed. In the realm of conservation there are two distinct practices: non-interventive and active conservation. Non-interventive types