After four attempts, including the second attempt at this recipe I pulled off a delicious peach cobbler:http://www.biggreenegg.com/recipes/peach-cobbler/
I stuck to the written recipe (the video varies a bit). The first time I tried the bread was a bit doughy, not quite completely cooked. I let the second attempt go a bit longer, closer to 50 - 55 minutes. Even thought the dome temp dropped to around 400 degrees the dough was cooked through. Having cooked it with the lid off, it had a beautiful crust and was a big hit at the dinner table. I served it right at the table with the DO sitting on two bricks. Even though the picture makes it look a bit burnt around the edges that was not a problem with the flavor and the DO seasoning made clean up easy. We will be doing this recipe again.
LBGE - July 2012