second baking is the procedure allowing the glazing of enamel
and overlapped colours.
This phase gives a majolica appearance to the biscuit, which
means that the terracotta, which was previously porous, after
the glazing assumes the aspect and features of a hygienic
and aesthetically pleasant object. The technique is similar
to the one used for the first baking. The difference is that
the baking temperature does not exceed 940-950°C, and
the baking involves a 10-hour ascending phase and a 10-hour
descending phase, or cooling. As for the second baking, it
is important to ensure that all the objects to be inserted
into the oven have had the enamel cleaned away from the base
so as to avoid them sticking the support shelf.
In order to isolate a fully enamelled piece from the support
shelf, such as a dish or a plate, it is necessary to use special
pointed supports which detach the object from the shelf and
leave only very little traces on the enamel surface. The supports
are made of refractory material or simple biscuit in form
of triangles, points and rooster paws that potters call "fibulae".
Baking requires accuracy and an ability to predict the behaviour
of objects while they are being baked in the oven.
It is necessary to consider that enamels used for melting
tend to flow over the vase surface with the risk of making
it fall over causing the object to stick to the shelf. It
is therefore important to respect distances among the objects.