Nick Cramer > wrote:
>Welcome Jay. How did the crust and crumb on your bread turn out?

I was quite happy with the crumb - nicely springy. As with concrete,
you don't want to add any more water than necessary. :-) Now the
crust - whoa - char city. If I flip the round loaf upside down, it
would look like a giant charcoal briquette. I think I will pat the
dough down to about an inch and then put it on the heat and try for a
finished height of about 2 inches. I may also try smaller ~4"
diameter loafettes.

>How thick are the steel plates? Do you have enough room around them for
>good air circulation?

I had a 3/16" plate that was just the right size to let hot air come
up between the 4 straight edges and the roundness of the ECB.

>Regarding your undercooked meat, that might be dangerous for you to eat. I
>suggest sending it to me immediately for inspection! ;-)

LOL - after a few days via US mail parcel post? Dangerous indeed!
:-)

JJ who has done much more grilling than Qing but he's coming around.