{"id":1673,"date":"2015-02-22T10:53:24","date_gmt":"2015-02-22T10:53:24","guid":{"rendered":"http:\/\/www.latelierdamelius.fr\/blog\/?p=1673"},"modified":"2015-02-22T11:02:21","modified_gmt":"2015-02-22T11:02:21","slug":"nouveaux-bols-raku-rouge-raku-noir-et-raku-au-sel","status":"publish","type":"post","link":"https:\/\/www.latelierdamelius.fr\/blog\/nouveaux-bols-raku-rouge-raku-noir-et-raku-au-sel\/","title":{"rendered":"Nouveaux bols raku rouge, raku noir et raku au sel"},"content":{"rendered":"

Bonjour,
\nvoici les photos de bols issus de mes derni\u00e8res cuissons. Caract\u00e9ristiques des cuissons : terre rouge\/rousse\/blanche apr\u00e8s biscuit \u2013 cuissons interm\u00e9diaires au sel \u00e0 1050\u00b0C (les quatre derniers bols), d’enfumage \u00e0 850-900\u00b0C ou bien \u00e0 1050\u00b0C en cazette (pour certains bols rouges et blancs) – \u00e9mail transparent\/noir puis cuissons oxydantes entre 850\u00b0C et 900\u00b0C en 25\/30 min sans phase de r\u00e9duction.<\/p>\n\n\n\n\n\t\n\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t
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