Baking Steel is having a live class tomorrow. If that doesn't work for you, they will post the video in their videos on the Baking Steel site after the class. These guys, (or this guy if it's only one person), do know how to bake, but they are not so good at making videos, so be patient...
hoovarmin - I agree that the Maillard reaction adds flavor, BUT there is a point of diminishing returns for me. Deep brown is good, but very dark brown approaching black is too far for me. Straight doughs are actually done around 190°, but you can normally safely take them over 200° to brown them. Enriched doughs may not be done until they reach 200° or higher.
RonB I agree in preferring more of a blonde crust. Being new to this whole thing and knowing nothing about it, I was really surprised to learn that the Malliard reaction was a part of bread baking. The first loaves I left in to get darker and explained to my wife that we were developing flavor. She said "funny, cause it tastes like you burned them." LOL
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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