Bread

New loaf, same aesthetics. For some reason, this loaf turned out drier than the last.

Dammit.

I suspect I baked it too long. The internal temp was upwards 205 Fahrenheit when I took it out of the oven.

Home-made Bread

My first two attempts at a sandwich bread loaf in the last two weeks have tasted fine, but have looked unappealing - lopsided, too brown on top, too light on the bottom.

Today, I used a different "recipe" (from Michael Ruhlman's book RATIO) and let it rise overnight in the refrigerator so some lethargic yeast could lazily munch on some sugar in their slowed metabolic state. I also brushed on some egg wash halfway through the baking.

MUCH better looking and better tasting!

Cross-run

Now I'm just getting ridiculous. Crossing in a panic = running forward and back on the board like a chicken with its head cut off.

Do chickens surf?

Backward

Cross-stepping forward is getting slightly easier.

Backward is non-existant as I shuffle-hopped back to the tail only to lose it and have the board shoot out from under me.

Cross-step

I did a few honest-to-goodness cross-steps this weekend instead of my usual sideways bunny hop.

Now I just have to learn how to do it at the right time instead of at the end of the wave when I just sink the nose into the water.