240g Botan,
60g wholemeal
225g water
60g levain, refreshed at 1:1:1 three times
6g salt (salt should be added by volume not weight)
2 S&F
1 bench fold
3 coil folds
5 hours bulk during the day
Same day bake at 250°C for 20 minutes then 230°C for another 15 to 20 minutes
Baking set up:
Lodge cast iron below, preheated for 1 hour,
Water bath, add water after the bread is loaded for maximum steam
cookie sheet on top to shield the top heating element.
I want to say that I used to have it by the bucket loads. But now, I wouldn’t say that it’s depleted. But something — perhaps a Sisyphean perspective or knowing — makes me terribly unwilling to tap into it.
Why Self-Discipline Is Overrated: The (Troubling) Theory and Practice of Control from Within
Also, something that Master said in relation to handstands rang true or at least challenges what I thought of self-control. He said that if you needed to stay straight and tight in a handstand, you’re not really in control of it. You should be able to bring yourself back from nearly falling and change shapes in a handstand before you’re in control.
Sunday’s thought was: “No focus, no problem.” Wonder what anyone else has to say about that.
Cerulean blue is a gentle breeze: So excited that the wonderful Jane Bush has done a swatching video of my Holbein 108 dotcard. One whole hour of wonderful swatchy goodness! Her videos are always so professionally produced and I just lurve her voice.
Not that I get many visitors here, but if you’re reading this, be sure to check out her website because she does the most amazing portraits.
35g peanut butter
50g butter
25g coconut manna
15g coconut oil
100g dark chocolate
25g milk chocolate (Callebaut)
30g cocoa powder (Ghiradelli)
40g vitafiber powder
20g allulose
40g hazelnut meal
15g coconut flour
60g heavy cream
2 eggs
1 egg white
Using a blender, whiz wet ingredients together. Add in dry ingredients.
Egg white and heavy cream were added after adding the sugars which made the batter too thick to pour. It was also too sweet because of the sugars in the chocolate.
Would probably make 8 cupcakes. Bake at 160°C fan forced for 12 to 15 minutes. I baked it for 15 minutes. It was somewhat overdone but still pretty fudgey.
