pumpkinstrokemarrow

Bought two white loaves now - baking being temporarily in abeyance - the dough of which appeared to have been very wet when put to second rise, assuming that is that there was a second rise. The markings on the ends and edges of the loaves were those of a sponge cake mix rather than those of the bread dough that I make. But if I make dough wet enough to mark in that sort of way, it does not rise. Is it all down to the Chorleywood Process, the devil incarnate of the whole bread crew?

NVQ bakery course clearly calling. I need indoctrination into the ways of the devil, if only to satisfy my curiosity.

On a more positive note, great success with the macaroni sauce last night. The macaroni itself, despite being a few months past its best-by date and sticking to the bottom of the rather scarred Le Creusot pot we presently have the use of, was fine. But the sauce was better than fine. Started by chopping up the stump of the lump of smoked back from Manor Green Road and simmering it in butter for a bit. Add some finely chopped garlic. Added some chopped onion. Add a chopped red pepper ('Heritage' brand from Costcutter). Add a chopped green pepper. Add some chopped tomatoes. Access denied to tinned tomatoes and tomato paste. Simmer gently for an hour. Add chopped mushroom stalks. Simmer for a bit. Add coarsely sliced mushroom caps. Simmer for a bit and serve next to the macaroni. Not, myself, approving of the on-top approach.