Préparation de la barbotine de coulage - étape 2

Preparing the pouring slip - step 2

After adding new dough (in the form of atomized earthenware powder), we add water and let the dough rest for a few days.

At the exit you can see this layer of bubbles above the tank. This is the oxygen that is released and rises to the surface.

This step is essential to avoid having unpleasant surprises during cooking afterwards (oxygen which bursts around 500/600°C and which deteriorates the appearance of the piece).

So it's not very glamorous but this preparation of the dough is really very important to us!

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