July also ended up being a pretty light month for baking. Trying to see if I can’t get back into this some more.
As of 2020-08-17, here’s what I’ve made:
- Chicago Thin-Crust Pizza on 2020-08-07 via Cook’s Country. Any true Chicago native will tell you Chicago thin crust (aka, tavern style) is the one pizza to get in the Windy City. When I lived there, there was a pizza place that I regularly ordered this style from, and I really enjoyed it. I found this recipe, and it turned out really well. Not sure how close to Chicago thin it was, but it seemed close. I might dial back the fennel in the sauce a bit, but otherwise, top-notch.
- Digestive Biscuits on 2020-08-16 via King Arthur Baking. I’ve been a big fan of these since I spent a semester in London. These turned out pretty good. Probably not perfectly accurate, but tastes pretty nice.
- Whole Wheat Bread on 2020-08-16 via King Arthur Baking. Yet another dense bread. This one is a kneaded bread, and I think I didn’t knead it nearly enough. Especially since I substituted whole wheat flour for white whole wheat flour. The second rise was anemic, and I knew it was going to be dense. Taste was nice. I just have to figure out how to get that rise I want. I may have to go to a white, kneaded bread next.