text:
The welded structural Preston Marine hull carries a 10 year warranty.
to product but will not be less than 12 months.
warranty period.Commercial hulls carry a 12 month warranty.

lowercased:
the welded structural preston marine hull carries a 10 year warranty.
to product but will not be less than 12 months.
warranty period.commercial hulls carry a 12 month warranty.


text:
At the Demo Day, the 10 international teams of the METRO Accelerator powered by Techstars presented their innovative business ideas to about 300 global investors, experts and multipliers. The Demo Day marks the completion and highlight of the second round of the world's first accelerator programme focusing on digital solutions for the food service and hospitality sector. After three intensive months in our co-working space in central Berlin - including comprehensive mentoring and coaching by leading industry experts under the leadership of METRO and Techstars - the founders now aim to attract more investors for their business concepts.
"Digitisation is increasingly asserting itself in the food service and hospitality sector as well. It's our goal to actively shape this transformation and help our customers to become even more successful," says Olaf Koch, Chairman of the Management Board of METRO AG. "With our accelerator programmes, we support innovations and help founders to test, improve and bring their ideas and solutions to market. We give them start-up assistance, provide support through our network and know-how, and are a critical companion and door opener. Many solutions simplify business processes, increase efficiency or improve the customer experience. In the end, the entire industry benefits from new business models and technological solutions."
Ten teams from seven countries were selected from more than 600 applications for the programme in October 2016 and were each supported with up to €120,000. During the three-month accelerator programme in the German Tech Entrepreneurship Center in Berlin, the start-ups gained access to market expertise and to METRO's customer and supplier networks. About 120 external mentors provided intensive support in more than 500 consulting hours dedicated to the start-ups. Many teams have successfully established products in the market or sharpened their business model and positioning in the accelerator.
"Highly motivated founders have refined relevant solutions for their customers in the accelerator. The great interest shown by investors at the Demo Day demonstrates that we are on the right track and confirms our course. We are helping new business models to grow and are connecting our customers with the digital world," Koch says.
Three of the 10 teams redesigned their business models completely: Apparier, Frag Paul (Ask Paul) and Hyre changed their brand and positioning.
"The founders have made enormous progress in a short period of time and with a tight programme. We are proud to support them with our advice, expertise and network, and to move them forward. The 10 international teams show that innovations also enable growth in areas that have barely been digitised so far, such as the food service and hospitality sector," says Alexander Zumdieck, Managing Director METRO Accelerator for METRO AG.
"METRO Accelerator powered by Techstars is a poster child and benchmark in the international start-up scene. In combination with the Demo Day and the alumni programme, we have created a unique platform for innovation and investment," adds Jens Lapinski, Managing Director METRO Accelerator for Techstars.
Under the umbrella of the METRO Accelerator powered by Techstars, METRO and Techstars, in two programs, help international start-up teams in the development of digital solutions. One of the programs focuses on solutions for the hotel, restaurant and catering sector while the second program is aimed at the retail industry. In the framework of the three-month programs organised in Berlin, experienced mentors and experts will in each case help ten selected start-ups to successfully develop their own business further with regard to customers and investors. The METRO Accelerator powered by Techstars was launched in 2015 with a regularly hosted hospitality program that is the unique in the world. More information available at www.metroaccelerator.com.
The METRO GROUP Wholesale & Food Specialist Company (W&FS Co.) is an internationally leading specialist in wholesale and food retail. With its sales lines METRO Cash & Carry and Real as well as its other associated companies, METRO GROUP W&FS Co. operates in 35 countries and employs more than 112,000 people around the world. In 2014/15, METRO GROUP W&FS Co. achieved sales of around €37 billion. The company provides custom solutions to meet the regional and international needs of its wholesale and retail customer.
Techstars is a global ecosystem that empowers entrepreneurs to bring new technologies to market wherever they choose to live. With dozens of mentorship-driven accelerator programs and thousands of start-up programs worldwide, Techstars exists to support the world's most promising entrepreneurs throughout their lifelong journey, from inspiration to IPO. Techstars provides access to tens of thousands of community leaders, founders, mentors, investors and corporate partners, allowing entrepreneurs to accelerate the pace of innovation and Do More Faster™. Techstars supports every stage of the entrepreneurial journey - from the idea to venture capital investments to M&A and IPO. For more information visit www.techstars.com.

lowercased:
at the demo day, the 10 international teams of the metro accelerator powered by techstars presented their innovative business ideas to about 300 global investors, experts and multipliers. the demo day marks the completion and highlight of the second round of the world's first accelerator programme focusing on digital solutions for the food service and hospitality sector. after three intensive months in our co-working space in central berlin - including comprehensive mentoring and coaching by leading industry experts under the leadership of metro and techstars - the founders now aim to attract more investors for their business concepts.
"digitisation is increasingly asserting itself in the food service and hospitality sector as well. it's our goal to actively shape this transformation and help our customers to become even more successful," says olaf koch, chairman of the management board of metro ag. "with our accelerator programmes, we support innovations and help founders to test, improve and bring their ideas and solutions to market. we give them start-up assistance, provide support through our network and know-how, and are a critical companion and door opener. many solutions simplify business processes, increase efficiency or improve the customer experience. in the end, the entire industry benefits from new business models and technological solutions."
ten teams from seven countries were selected from more than 600 applications for the programme in october 2016 and were each supported with up to €120,000. during the three-month accelerator programme in the german tech entrepreneurship center in berlin, the start-ups gained access to market expertise and to metro's customer and supplier networks. about 120 external mentors provided intensive support in more than 500 consulting hours dedicated to the start-ups. many teams have successfully established products in the market or sharpened their business model and positioning in the accelerator.
"highly motivated founders have refined relevant solutions for their customers in the accelerator. the great interest shown by investors at the demo day demonstrates that we are on the right track and confirms our course. we are helping new business models to grow and are connecting our customers with the digital world," koch says.
three of the 10 teams redesigned their business models completely: apparier, frag paul (ask paul) and hyre changed their brand and positioning.
"the founders have made enormous progress in a short period of time and with a tight programme. we are proud to support them with our advice, expertise and network, and to move them forward. the 10 international teams show that innovations also enable growth in areas that have barely been digitised so far, such as the food service and hospitality sector," says alexander zumdieck, managing director metro accelerator for metro ag.
"metro accelerator powered by techstars is a poster child and benchmark in the international start-up scene. in combination with the demo day and the alumni programme, we have created a unique platform for innovation and investment," adds jens lapinski, managing director metro accelerator for techstars.
under the umbrella of the metro accelerator powered by techstars, metro and techstars, in two programs, help international start-up teams in the development of digital solutions. one of the programs focuses on solutions for the hotel, restaurant and catering sector while the second program is aimed at the retail industry. in the framework of the three-month programs organised in berlin, experienced mentors and experts will in each case help ten selected start-ups to successfully develop their own business further with regard to customers and investors. the metro accelerator powered by techstars was launched in 2015 with a regularly hosted hospitality program that is the unique in the world. more information available at www.metroaccelerator.com.
the metro group wholesale & food specialist company (w&fs co.) is an internationally leading specialist in wholesale and food retail. with its sales lines metro cash & carry and real as well as its other associated companies, metro group w&fs co. operates in 35 countries and employs more than 112,000 people around the world. in 2014/15, metro group w&fs co. achieved sales of around €37 billion. the company provides custom solutions to meet the regional and international needs of its wholesale and retail customer.
techstars is a global ecosystem that empowers entrepreneurs to bring new technologies to market wherever they choose to live. with dozens of mentorship-driven accelerator programs and thousands of start-up programs worldwide, techstars exists to support the world's most promising entrepreneurs throughout their lifelong journey, from inspiration to ipo. techstars provides access to tens of thousands of community leaders, founders, mentors, investors and corporate partners, allowing entrepreneurs to accelerate the pace of innovation and do more faster™. techstars supports every stage of the entrepreneurial journey - from the idea to venture capital investments to m&a and ipo. for more information visit www.techstars.com.


text:
There really is a difference. And right now we’re loving fougasse. So much that we have entirely rejected the idea of making focaccia. This month, I have the honour of hosting the kitchen of the month and have asked the BBBabes to bake fougasse as well and weigh in with their thoughts on the subject.
When I first read about fougasse, I thought it must be virtually the same as focaccia. I dismissed making fougasse because I’d made focaccia. They were the same, after all….
But because of still being certain – what with my terrific retention skills when reading – that fougasse was simply French focaccia, I used the ingredients for our focaccia recipe along with Robertson’s shaping and baking method to make our first fougasse.
Because fougasse is baked on a stone instead of on an oiled pan, there are more crispy bits. Not too crispy though… it’s juuuuust right!
Surprisingly, there are few mentions and just a handful of recipes for fougasse in all the various bread baking books we have.
Imagine a small, round and flat loaf, so dense that a knife point cannot penetrate and slips off its surface, and you are obliged to break it in half with your hands. […] This was the bread of poverty, the bread of the peasant, baked under an inverted iron pan over which the ashes of the fire were heaped. The English called them ashcakes, and the French fougasses.
The lyrical, ladderlike bread known as fougasse is my Provençal pizza. I take my favorite bread dough, shape it into individual breads, then flavor them with whatever delicious toppings I might have on hand – black or green olives, home-cured anchovies, marinated baby artichokes, capers, bits of fresh goat cheese, a touch of hot pili pili oil, or simply a brush of olive oil and a scattering of fresh thyme and coarse sea salt. The most traditional fougasse is flavored with bits of browned pork fat (what we call cracklings), but one also finds sweet versions prepared with a butter-rich dough or briochelike butter and egg dough flavored with orange flower water. The origin of the word is a mystery, though in the rest of france a fouace can refer to any sort of flat, baked galette either sweet or savory.
[T]raditional French ladder or lattice-shaped bread [… is …] crisp, deeply walnutty, dense and chewy […] This bread is moist and full-flavored eaten by itself, and it is a babulous complement to Roquefort cheesee and Sauternes or port.
The Provençal flat bread known as fougasse is a crust lover’s dream: it’s flattened and scored, which maximizes the surface area that gets exposed to direct heat but still leaves plenty of room for toppings, such as olives, herbs, sea salt, and cracked pepper.
A traditional southern French flatbread, fougasse can be flavored with herbs, olives, and lardons (fried bacon or pork belly), and cut to resemble a leaf or ladder just before sliding onto the hearth to bake. The dough is pressed into a rectangular shape as for focaccia, and a bench knife is used to make swift, decisive cuts in the dough on the peel before it’s cast onto the hearth to bake.
Chad Robertson says for “herbs, olives, or lardons, incorporate the ingredients early in the bulk rise, after the first turn […] The just-baked fougasse can be brushed with olive oil and seasoned with salt and fresh or dried herbs after it’s pulled from the oven to suit your taste.” Wells suggests putting extra flavourings on top like a pizza, just before baking. Because we were planning to bake olive fougasse in the barbecue and often have to turn the fougasse over, I used Robertson’s idea.
After the first couple of times making fougasse, I noticed that in their books, both Patricia Wells and Chad Robertson suggest using lean bread or baguette dough. ie: no oil in the dough itself.
So. Here is what I propose. Use whatever ingredients you like in your fougasse. As Patricia Wells says, use your favourite bread dough. But please follow the shaping and baking methods set out below. Make the fougasse plain. Or fill it with things. Shape it however you like. Bake it in the barbecue or the oven. Whichever is more convenient. Have fun!!!
Mix, knead and allow your favourite bread dough to rise to double. If you are adding anything like olives, sun-dried tomatoes, onions, caramelized garlic cloves and/or walnuts, mix them into the dough near the end of kneading it or on the first turn of the dough. If you are wanting herbs/spices on top, please add them just before baking.
Shaping: About an hour before baking the fougasse, turn the dough out onto a lightly floured board and press it out into an oval (or a rectangle; or a circle). Using a floured rolling pin, roll the dough out until it is about 1 cm (.5 in) thick.
Baking If the weather is fine or just too hot to be turning the oven on, fougasse can be baked in the barbecue. If it’s raining or just too cold and dark, of course the fougasse can be baked in a conventional oven.
Baking in the Barbecue: Put a pizza stone over the half of the barbecue you will turn on and preheat the barbecue to high. Transfer the fougasse to the pizza stone that is sitting over direct heat. Close the lid of the barbecue and bake for about 8 minutes, rotating the stone once or twice or thrice to account for uneven heat in the barbecue (Hot Spots!!!). Then move the stone over to cook with indirect heat (lid down again) until the fougasse is done (about another 8 minutes)… our gas barbecue can be turned off on one side. Watch for hotspots and move the fougasse around to keep it from burning on one side. Because of the heat from the bottom, we like to turn the fougasse over. Just make sure to wait until the top crust is relatively well-formed.
Baking in the Oven: Put a pizza stone on the middle or top shelf of the oven and turn it to 400F (200C). Transfer the fougasse onto the hot stone and bake for about 15-20 minutes, turning it around at least once to account for uneven oven heat. The finished fougasse will be deep gold on the bottom and gold on the top.
When the fougasse done, remove it from the heat and allow to cool on a well-ventilated rack. To serve, break it apart and dip it into good quality olive oil with herbs if you want.
1.) Corn Meal: This is to make it easy to move the shaped fougasse from the peel to the hot stone. We use a medium-grind corn meal. I’ve heard that semolina flour works as well and apparently, rice flour may be used as an alternate. Parchment paper is definitely a viable alternative with the advantage that it can be placed in the oven and slipped out once the fougasse is half baked.
2.) Pizza Stone: Pizza stones are available at most kitchen supply stores in the larger cities (and possibly the smaller ones too?) in Canada. They cost about $10 and often come with a pizza wheel inserted in the box. They may be a little lighter weight and thinner than a conventional bread stone but the advantage is that they fit easily into a barbecue and they work pretty much as well to protect bottom crusts from burning to cinders.
3.) Shaping and slashing: The traditional shaping for fougasse is in a leaf or ladder shape. But it can be shaped in any way you want. This was an attempt at a Jack-o-fougasse. I’m afraid I didn’t open the eyes enough before baking it.
Robertson shapes his fougasse and allows it to rise (covered with a tea towel) for 2 to 3 hours. Wells shapes and slashes her shaped fougasse at the same time and allows the fougasse to rest for about 10 minutes before baking it. Beranbaum also shapes and slashes at the same time, allows it to rest for about 15 minutes before baking and suggests using scissors (and gentle pulling with fingers) to open up any of the slashes that have closed during that time.
Depending on the temperature of your kitchen, you can start this in the morning if it’s cool and in the early afternoon if it’s warm. Spoon the yeast into the bottom of a medium to large sized bowl. (I use a casserole dish). Pour the water over top and whisk until the yeast has dissolved and the mixture looks like diluted cream.
Add the olive oil and dump the flours, malt and salt overtop. Using a wooden spoon, mix together until the mixture comes away from the side of the bowl.
Turn the dough out onto an unfloured board.
Wash and dry the mixing bowl (cleans the bowl AND washes your hands).
Using a dough scraper as your friend and ally to keep the board clean, hand knead for about 5 minutes until the dough is soft and silky.
Put the kneaded dough into the clean mixing bowl. Cover it and leave on the counter (out of drafts) until it doubles.
Cut olives in half and remove the pits.
In a decent sized mixing bowl, whisk the yeast into the water.
Using a dough scraper as your friend and ally to keep the board clean, hand knead for about 5 minutes until the dough is soft and silky. About a minute before finishing, knead in the olives.
I’m a little less casual about measuring for baguette dough and usually use our digital scale to weigh the ingredients. This is enough to make one medium-large sized fougasse and two baguettes.
Yeasted Water: On the evening before baking the bread, spoon the yeast for the yeasted water into the bottom of a small bowl. Pour in water and whisk together until dissolved and creamy looking.
Scrap Dough: put flour and salt into the bottom of a medium sized bowl (I use a smallish lidded casserole dish). Pour in 80 gm of the yeasted water (reserve the leftovers for the Poolish) and use a wooden spoon stir the ingredients together. This will create a stiffish dough.
Without adding any extra flour, knead in the air and/or the bowl until the dough is smooth (about 5 minutes). If it seems like there is too much flour, add a drop or two of water. Place the kneaded scrap dough into a smallish clean bowl that is large enough for the scrap dough to double. Cover the bowl with a plate and leave it on the countertop in a draft-free area until the next morning.
Poolish: put the flours into the medium sized bowl used for mixing the scrap dough. Add water (making sure to include the leftover yeasted water) to the flours. Stir with a wooden spoon until the flours are encorporated. This mixture will be quite sloppy. Cover the bowl with a plate and leave on the counter (out of drafts) overnight.
Actual Dough: On the next morning (the day for baking the bread): In a largish bowl, whisk yeast into lukewarm water until the mixture looks creamy.
Stir in all of the above Poolish that should be quite bubbly.
Add the flour and salt and using a wooden spoon, stir until the dough pulls away from the bowl and the flour is pretty much encorporated. Cover with a plate and set aside to sit on the counter for about 10 minutes.
Turn the dough out of the bowl onto an unfloured work surface. Place the scrap dough on top. Wash and dry the bowl. This prepares the rising bowl AND gets your hands clean.
Without adding any extra flour, knead the doughs until silky and the scrap dough is fully encorporated into the rest of the dough (5 to 10 minutes). Once again, let your dough scraper (a spatula works) be your friend when the dough is sticking to the board. Keep scraping up any dough that is on the board and adding it back into the actual dough so the board is always clear.
Put the kneaded dough into the clean mixing bowl. Cover with a plate and allow to rise in a no-draught area (warm room temperature) for 20 minutes.
After 20 minutes has passed, with the back of your hand against the inside of the bowl, slip your fingers down the side of the bowl to the bottom and gently scoop the bottom of the dough up and around to the top. Turn the bowl a quarter turn and repeat. Do this maneuvre 4 times in all (try not to disturb any bubbles too much). Cover and allow to rise in a no-draft area (warm room temperature) for 20 minutes. Repeat this step three times in all. (This step is done at 20 minutes, 40 minutes, 60 minutes after the first kneading.) After the final time, cover and allow to rise at room temperature until it has doubled. A good way to tell if the dough has doubled is to wet your finger and poke a hole in the top of the dough. If the hole fills up, it hasn’t risen enough. If there is a whoosh of air and the dough deflates a little, it has risen too much. If the hole stays in exactly the same configuration and the dough remains otherwise intact, it is ju-u-st right.
When the dough has doubled, it’s ready to shape.
4.) Yeast and Water: Field calls for active dry yeast; Glezer calls for instant yeast. There’s nothing wrong with instant yeast; we just don’t happen to have any on hand. I use active dry instead. And a LOT less than either Field or Glezer suggested. N.B. Under no circumstances do I ever use water from the hot water tap. Water from the hot water tap sits festering in the hot water tank, leaching copper, lead, zinc, solder, etc. etc from the tank walls… the higher temperature causes faster corrosion. Of course, saying that it is unsafe to use water from the hot water tap might be an urban myth, but why tempt fate? I heat the water in our kettle.
But I LIKE warm bread right out of the oven: If you wish to reheat leftover fougasse, put them on the top shelf of the hot barbecue for a few minutes. OR… turn the oven to 500F for 5 minutes or so. Turn the oven OFF. Put the fougasse in the hot oven for ten minutes.
I haven’t yet made Rose Levy Beranbaum’s fougasse (remind us to get some walnuts!) And I really must try Susan’s Gorgonzola Fougasse With Figs and Pecans (remind me to get figs at the same time as we get the walnuts!). But I have made fougasse with poppy seeds to go with grilled salmon.
If you don’t have a blog, no problem; we still want to see and hear about your bread! Please email me with the details so your fougasse can be included in the roundup.
Karen, Bake My Day: Fougasse baked by the Bread Baking Babes!
Katie, Thyme for Cooking: Fougasse v Focaccia: What IS the difference?
Natashya, Living In The Kitchen With Puppies: The Bread Baking Babes bake Fougasse!
Please note that today is also World Bread Day and World Food Day. World Bread Day is an annual event set to coincide with World Food Day, where participants are invited to bake bread and share it. World Food Day is a yearly event put together by the UN Food and Agriculture Organization (FAO) to raise awareness and funds to feed the world’s chronically hungry.
In ancient Rome, panis focacius was a flat bread baked in the ashes of the hearth (focus in Latin). This became a diverse range of breads that include “focaccia” in Italian cuisine, “hogaza” in Spain, “fogassa” in Catalonia, “fugassa” in Ligurian, “pogača” in the Balkans, “fougasse” in Provence, “fouaisse” or “foisse” in Burgundy. The French versions are more likely to have additions in the form of olives, cheese, anchovies etc, which may be regarded as a primitive form of pizza without the tomato. There is also in Portugal the “fogaça“, a sweet bread.
This entry was posted in baking, BBBabes, bread - yeasted & unyeasted, bread recipe, food & drink, posts with recipes, PPN; YeastSpotting, MLLA, Bookmarks; T&C on Sunday, 16 October 2011 by ejm.
Good morning to you lovely fougasses! Looking really nice Elizabeth. I’m happy to tell you that my fougasse is eh still just a thought soon to be transferred into something real. Which is an awkward way of telling you I’m laaate! Again.
Starting the dough now. No really!
Elizabeth I loved that fougasse, you are totally right it’s not at all like focaccia tho it’s made of the same dough. Very interesting indeed!
Beautiful challenge Elizabeth and my hat is off to you for making the baking of fougasse in a barbecue work! Lovely breads. Thank you for choosing fougasse this month…it was fun and delicious. My post is just up…off to breakfast with friends soon.
I agree with Elle, so clever to bake bread on a BBQ! Fougasse is a great bread, always a winner, great choice.
Gorgeous shape! I’ve had fougasse with walnuts and yes it was excellent. Now I need to try that.
LOVE the olive I just made! Really good but then I LOVED the olives going into it.
So glad to do fougasse again. It’ll be on our evening wine table more often again. Yes, no knife, it’s made for hands.
Great choice, so many options but all a crust-lover’s delight! I love the olive oil brushed on after baking, which I hadn’t done before.

lowercased:
there really is a difference. and right now we’re loving fougasse. so much that we have entirely rejected the idea of making focaccia. this month, i have the honour of hosting the kitchen of the month and have asked the bbbabes to bake fougasse as well and weigh in with their thoughts on the subject.
when i first read about fougasse, i thought it must be virtually the same as focaccia. i dismissed making fougasse because i’d made focaccia. they were the same, after all….
but because of still being certain – what with my terrific retention skills when reading – that fougasse was simply french focaccia, i used the ingredients for our focaccia recipe along with robertson’s shaping and baking method to make our first fougasse.
because fougasse is baked on a stone instead of on an oiled pan, there are more crispy bits. not too crispy though… it’s juuuuust right!
surprisingly, there are few mentions and just a handful of recipes for fougasse in all the various bread baking books we have.
imagine a small, round and flat loaf, so dense that a knife point cannot penetrate and slips off its surface, and you are obliged to break it in half with your hands. […] this was the bread of poverty, the bread of the peasant, baked under an inverted iron pan over which the ashes of the fire were heaped. the english called them ashcakes, and the french fougasses.
the lyrical, ladderlike bread known as fougasse is my provençal pizza. i take my favorite bread dough, shape it into individual breads, then flavor them with whatever delicious toppings i might have on hand – black or green olives, home-cured anchovies, marinated baby artichokes, capers, bits of fresh goat cheese, a touch of hot pili pili oil, or simply a brush of olive oil and a scattering of fresh thyme and coarse sea salt. the most traditional fougasse is flavored with bits of browned pork fat (what we call cracklings), but one also finds sweet versions prepared with a butter-rich dough or briochelike butter and egg dough flavored with orange flower water. the origin of the word is a mystery, though in the rest of france a fouace can refer to any sort of flat, baked galette either sweet or savory.
[t]raditional french ladder or lattice-shaped bread [… is …] crisp, deeply walnutty, dense and chewy […] this bread is moist and full-flavored eaten by itself, and it is a babulous complement to roquefort cheesee and sauternes or port.
the provençal flat bread known as fougasse is a crust lover’s dream: it’s flattened and scored, which maximizes the surface area that gets exposed to direct heat but still leaves plenty of room for toppings, such as olives, herbs, sea salt, and cracked pepper.
a traditional southern french flatbread, fougasse can be flavored with herbs, olives, and lardons (fried bacon or pork belly), and cut to resemble a leaf or ladder just before sliding onto the hearth to bake. the dough is pressed into a rectangular shape as for focaccia, and a bench knife is used to make swift, decisive cuts in the dough on the peel before it’s cast onto the hearth to bake.
chad robertson says for “herbs, olives, or lardons, incorporate the ingredients early in the bulk rise, after the first turn […] the just-baked fougasse can be brushed with olive oil and seasoned with salt and fresh or dried herbs after it’s pulled from the oven to suit your taste.” wells suggests putting extra flavourings on top like a pizza, just before baking. because we were planning to bake olive fougasse in the barbecue and often have to turn the fougasse over, i used robertson’s idea.
after the first couple of times making fougasse, i noticed that in their books, both patricia wells and chad robertson suggest using lean bread or baguette dough. ie: no oil in the dough itself.
so. here is what i propose. use whatever ingredients you like in your fougasse. as patricia wells says, use your favourite bread dough. but please follow the shaping and baking methods set out below. make the fougasse plain. or fill it with things. shape it however you like. bake it in the barbecue or the oven. whichever is more convenient. have fun!!!
mix, knead and allow your favourite bread dough to rise to double. if you are adding anything like olives, sun-dried tomatoes, onions, caramelized garlic cloves and/or walnuts, mix them into the dough near the end of kneading it or on the first turn of the dough. if you are wanting herbs/spices on top, please add them just before baking.
shaping: about an hour before baking the fougasse, turn the dough out onto a lightly floured board and press it out into an oval (or a rectangle; or a circle). using a floured rolling pin, roll the dough out until it is about 1 cm (.5 in) thick.
baking if the weather is fine or just too hot to be turning the oven on, fougasse can be baked in the barbecue. if it’s raining or just too cold and dark, of course the fougasse can be baked in a conventional oven.
baking in the barbecue: put a pizza stone over the half of the barbecue you will turn on and preheat the barbecue to high. transfer the fougasse to the pizza stone that is sitting over direct heat. close the lid of the barbecue and bake for about 8 minutes, rotating the stone once or twice or thrice to account for uneven heat in the barbecue (hot spots!!!). then move the stone over to cook with indirect heat (lid down again) until the fougasse is done (about another 8 minutes)… our gas barbecue can be turned off on one side. watch for hotspots and move the fougasse around to keep it from burning on one side. because of the heat from the bottom, we like to turn the fougasse over. just make sure to wait until the top crust is relatively well-formed.
baking in the oven: put a pizza stone on the middle or top shelf of the oven and turn it to 400f (200c). transfer the fougasse onto the hot stone and bake for about 15-20 minutes, turning it around at least once to account for uneven oven heat. the finished fougasse will be deep gold on the bottom and gold on the top.
when the fougasse done, remove it from the heat and allow to cool on a well-ventilated rack. to serve, break it apart and dip it into good quality olive oil with herbs if you want.
1.) corn meal: this is to make it easy to move the shaped fougasse from the peel to the hot stone. we use a medium-grind corn meal. i’ve heard that semolina flour works as well and apparently, rice flour may be used as an alternate. parchment paper is definitely a viable alternative with the advantage that it can be placed in the oven and slipped out once the fougasse is half baked.
2.) pizza stone: pizza stones are available at most kitchen supply stores in the larger cities (and possibly the smaller ones too?) in canada. they cost about $10 and often come with a pizza wheel inserted in the box. they may be a little lighter weight and thinner than a conventional bread stone but the advantage is that they fit easily into a barbecue and they work pretty much as well to protect bottom crusts from burning to cinders.
3.) shaping and slashing: the traditional shaping for fougasse is in a leaf or ladder shape. but it can be shaped in any way you want. this was an attempt at a jack-o-fougasse. i’m afraid i didn’t open the eyes enough before baking it.
robertson shapes his fougasse and allows it to rise (covered with a tea towel) for 2 to 3 hours. wells shapes and slashes her shaped fougasse at the same time and allows the fougasse to rest for about 10 minutes before baking it. beranbaum also shapes and slashes at the same time, allows it to rest for about 15 minutes before baking and suggests using scissors (and gentle pulling with fingers) to open up any of the slashes that have closed during that time.
depending on the temperature of your kitchen, you can start this in the morning if it’s cool and in the early afternoon if it’s warm. spoon the yeast into the bottom of a medium to large sized bowl. (i use a casserole dish). pour the water over top and whisk until the yeast has dissolved and the mixture looks like diluted cream.
add the olive oil and dump the flours, malt and salt overtop. using a wooden spoon, mix together until the mixture comes away from the side of the bowl.
turn the dough out onto an unfloured board.
wash and dry the mixing bowl (cleans the bowl and washes your hands).
using a dough scraper as your friend and ally to keep the board clean, hand knead for about 5 minutes until the dough is soft and silky.
put the kneaded dough into the clean mixing bowl. cover it and leave on the counter (out of drafts) until it doubles.
cut olives in half and remove the pits.
in a decent sized mixing bowl, whisk the yeast into the water.
using a dough scraper as your friend and ally to keep the board clean, hand knead for about 5 minutes until the dough is soft and silky. about a minute before finishing, knead in the olives.
i’m a little less casual about measuring for baguette dough and usually use our digital scale to weigh the ingredients. this is enough to make one medium-large sized fougasse and two baguettes.
yeasted water: on the evening before baking the bread, spoon the yeast for the yeasted water into the bottom of a small bowl. pour in water and whisk together until dissolved and creamy looking.
scrap dough: put flour and salt into the bottom of a medium sized bowl (i use a smallish lidded casserole dish). pour in 80 gm of the yeasted water (reserve the leftovers for the poolish) and use a wooden spoon stir the ingredients together. this will create a stiffish dough.
without adding any extra flour, knead in the air and/or the bowl until the dough is smooth (about 5 minutes). if it seems like there is too much flour, add a drop or two of water. place the kneaded scrap dough into a smallish clean bowl that is large enough for the scrap dough to double. cover the bowl with a plate and leave it on the countertop in a draft-free area until the next morning.
poolish: put the flours into the medium sized bowl used for mixing the scrap dough. add water (making sure to include the leftover yeasted water) to the flours. stir with a wooden spoon until the flours are encorporated. this mixture will be quite sloppy. cover the bowl with a plate and leave on the counter (out of drafts) overnight.
actual dough: on the next morning (the day for baking the bread): in a largish bowl, whisk yeast into lukewarm water until the mixture looks creamy.
stir in all of the above poolish that should be quite bubbly.
add the flour and salt and using a wooden spoon, stir until the dough pulls away from the bowl and the flour is pretty much encorporated. cover with a plate and set aside to sit on the counter for about 10 minutes.
turn the dough out of the bowl onto an unfloured work surface. place the scrap dough on top. wash and dry the bowl. this prepares the rising bowl and gets your hands clean.
without adding any extra flour, knead the doughs until silky and the scrap dough is fully encorporated into the rest of the dough (5 to 10 minutes). once again, let your dough scraper (a spatula works) be your friend when the dough is sticking to the board. keep scraping up any dough that is on the board and adding it back into the actual dough so the board is always clear.
put the kneaded dough into the clean mixing bowl. cover with a plate and allow to rise in a no-draught area (warm room temperature) for 20 minutes.
after 20 minutes has passed, with the back of your hand against the inside of the bowl, slip your fingers down the side of the bowl to the bottom and gently scoop the bottom of the dough up and around to the top. turn the bowl a quarter turn and repeat. do this maneuvre 4 times in all (try not to disturb any bubbles too much). cover and allow to rise in a no-draft area (warm room temperature) for 20 minutes. repeat this step three times in all. (this step is done at 20 minutes, 40 minutes, 60 minutes after the first kneading.) after the final time, cover and allow to rise at room temperature until it has doubled. a good way to tell if the dough has doubled is to wet your finger and poke a hole in the top of the dough. if the hole fills up, it hasn’t risen enough. if there is a whoosh of air and the dough deflates a little, it has risen too much. if the hole stays in exactly the same configuration and the dough remains otherwise intact, it is ju-u-st right.
when the dough has doubled, it’s ready to shape.
4.) yeast and water: field calls for active dry yeast; glezer calls for instant yeast. there’s nothing wrong with instant yeast; we just don’t happen to have any on hand. i use active dry instead. and a lot less than either field or glezer suggested. n.b. under no circumstances do i ever use water from the hot water tap. water from the hot water tap sits festering in the hot water tank, leaching copper, lead, zinc, solder, etc. etc from the tank walls… the higher temperature causes faster corrosion. of course, saying that it is unsafe to use water from the hot water tap might be an urban myth, but why tempt fate? i heat the water in our kettle.
but i like warm bread right out of the oven: if you wish to reheat leftover fougasse, put them on the top shelf of the hot barbecue for a few minutes. or… turn the oven to 500f for 5 minutes or so. turn the oven off. put the fougasse in the hot oven for ten minutes.
i haven’t yet made rose levy beranbaum’s fougasse (remind us to get some walnuts!) and i really must try susan’s gorgonzola fougasse with figs and pecans (remind me to get figs at the same time as we get the walnuts!). but i have made fougasse with poppy seeds to go with grilled salmon.
if you don’t have a blog, no problem; we still want to see and hear about your bread! please email me with the details so your fougasse can be included in the roundup.
karen, bake my day: fougasse baked by the bread baking babes!
katie, thyme for cooking: fougasse v focaccia: what is the difference?
natashya, living in the kitchen with puppies: the bread baking babes bake fougasse!
please note that today is also world bread day and world food day. world bread day is an annual event set to coincide with world food day, where participants are invited to bake bread and share it. world food day is a yearly event put together by the un food and agriculture organization (fao) to raise awareness and funds to feed the world’s chronically hungry.
in ancient rome, panis focacius was a flat bread baked in the ashes of the hearth (focus in latin). this became a diverse range of breads that include “focaccia” in italian cuisine, “hogaza” in spain, “fogassa” in catalonia, “fugassa” in ligurian, “pogača” in the balkans, “fougasse” in provence, “fouaisse” or “foisse” in burgundy. the french versions are more likely to have additions in the form of olives, cheese, anchovies etc, which may be regarded as a primitive form of pizza without the tomato. there is also in portugal the “fogaça“, a sweet bread.
this entry was posted in baking, bbbabes, bread - yeasted & unyeasted, bread recipe, food & drink, posts with recipes, ppn; yeastspotting, mlla, bookmarks; t&c on sunday, 16 october 2011 by ejm.
good morning to you lovely fougasses! looking really nice elizabeth. i’m happy to tell you that my fougasse is eh still just a thought soon to be transferred into something real. which is an awkward way of telling you i’m laaate! again.
starting the dough now. no really!
elizabeth i loved that fougasse, you are totally right it’s not at all like focaccia tho it’s made of the same dough. very interesting indeed!
beautiful challenge elizabeth and my hat is off to you for making the baking of fougasse in a barbecue work! lovely breads. thank you for choosing fougasse this month…it was fun and delicious. my post is just up…off to breakfast with friends soon.
i agree with elle, so clever to bake bread on a bbq! fougasse is a great bread, always a winner, great choice.
gorgeous shape! i’ve had fougasse with walnuts and yes it was excellent. now i need to try that.
love the olive i just made! really good but then i loved the olives going into it.
so glad to do fougasse again. it’ll be on our evening wine table more often again. yes, no knife, it’s made for hands.
great choice, so many options but all a crust-lover’s delight! i love the olive oil brushed on after baking, which i hadn’t done before.


text:
We are Your House Fitness, the fitness professionals who come directly to you. Whether it's at your home, condominium, or outdoor, we get the right trainer for you. Whenever, wherever.
Your House Fitness also provides a private studio for our personal training clients. Any YHF client is welcome to use the studio with one of our personal trainers. Our personal training studio is located in downtown Toronto.
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All Your House Fitness training staff are certified across Canada and possess a variety of academic backgrounds including Fitness and Health Promotion and Kinesiology. Mixing experience, knowledge and our passion for convenience and results, we guarantee your time with our trainers will be the most enjoyable and rewarding you've ever had with fitness. Book your personal trainer from Toronto or GTA today.
Sign up with your email address to receive news and updates from Your House Fitness.

lowercased:
we are your house fitness, the fitness professionals who come directly to you. whether it's at your home, condominium, or outdoor, we get the right trainer for you. whenever, wherever.
your house fitness also provides a private studio for our personal training clients. any yhf client is welcome to use the studio with one of our personal trainers. our personal training studio is located in downtown toronto.
4+ years providing the best personal training experience in toronto and the gta!
all your house fitness training staff are certified across canada and possess a variety of academic backgrounds including fitness and health promotion and kinesiology. mixing experience, knowledge and our passion for convenience and results, we guarantee your time with our trainers will be the most enjoyable and rewarding you've ever had with fitness. book your personal trainer from toronto or gta today.
sign up with your email address to receive news and updates from your house fitness.


text:
At the international VDI conference, you will learn from top experts about new opportunities emerging with the digital transformation for the chemical and pharmaceutical industry. Based on practical examples, find out how renowned international companies are already successfully applying digital solutions in the context of Industry 4.0 and the Internet of Things (IoT). This knowledge helps you to develop own strategies for your company to benefit from the digital transformation.
To prepare for this event, you can learn more about what digital transformation means in practice with the webinar on demand with Bert Baeck: Enabling transformation in the process industry.
In the context of the digital transformation, the chemical and pharmaceutical industry are facing significant changes. Increasing digitalization will have a decisive impact on business models of the process industry. This opens new opportunities, while simultaneously providing challenges for businesses in terms of IT security and data protection. The conference “Digitalization in the Process Industry” unites high-ranking experts from both sectors – IT and process industry – to discuss these topics and jointly develop sustainable strategies for the future.
Among other, you’ll learn about the innovations involved in the digital transformation of systems construction and operation. Panel and round table discussions ensure an interactive, communicative atmosphere with many opportunities for networking.
Click here to learn more about Continuous Improvement 4.0 before the event!
TrendMiner is proud to be one of the international guest speakers at the VDI Conference. If you would like to arrange to meet someone at the event for a 1-on-1 conversation, please contact us.
Full event information and registration is available on the VDI website.

lowercased:
at the international vdi conference, you will learn from top experts about new opportunities emerging with the digital transformation for the chemical and pharmaceutical industry. based on practical examples, find out how renowned international companies are already successfully applying digital solutions in the context of industry 4.0 and the internet of things (iot). this knowledge helps you to develop own strategies for your company to benefit from the digital transformation.
to prepare for this event, you can learn more about what digital transformation means in practice with the webinar on demand with bert baeck: enabling transformation in the process industry.
in the context of the digital transformation, the chemical and pharmaceutical industry are facing significant changes. increasing digitalization will have a decisive impact on business models of the process industry. this opens new opportunities, while simultaneously providing challenges for businesses in terms of it security and data protection. the conference “digitalization in the process industry” unites high-ranking experts from both sectors – it and process industry – to discuss these topics and jointly develop sustainable strategies for the future.
among other, you’ll learn about the innovations involved in the digital transformation of systems construction and operation. panel and round table discussions ensure an interactive, communicative atmosphere with many opportunities for networking.
click here to learn more about continuous improvement 4.0 before the event!
trendminer is proud to be one of the international guest speakers at the vdi conference. if you would like to arrange to meet someone at the event for a 1-on-1 conversation, please contact us.
full event information and registration is available on the vdi website.


text:
Extension Officer at the Banana Board, Henry Graham (right), accepts an application from Seven Rivers farmer, Karen Kellier (3rd right), for participation in the Banana Export Expansion Programme (BEEP) in St James, while other applicants wait their turn. Occasion was an investment forum held recently, at the Rural Agricultural Development Authority (RADA) offices in Montego Bay, where farmers and investors were provided with details about BEEP.
The Government of Jamaica is pumping $250 million into a project aimed at revitalising banana production for the export market.
The Banana Export Expansion Programme (BEEP), details of which were provided at an investment forum in Montego Bay recently, is targeted at new and existing farmers in the traditional banana-growing parishes of Portland, St. Mary and St. James.
Funding is being provided under the European Union (EU)-supported Jamaica Banana Accompanying Measures (JBAMS). The Banana Board is the implementing agency.
The $250 million investment by Government will go towards land divestment in priority agro parks, off farm irrigation infrastructure, and farm road improvement. Some $76.5 million will be distributed through JBAMs for material input supplies, Global Good Agricultural Practices (Global GAP) infrastructure, and Fairtrade Labelling Organizations (FLO) certification.
Farmers will receive support from JBAMS in the areas of training, certification, and technology transfer in both production and post harvest management. They will be required to provide 60 per cent of their production cost, while the remaining 30 per cent will be provided through the BEEP.
Farmers in St. James will benefit under the initiative, through several agro parks that are to be set up at Seven Rivers and Sunderland in the parish.
The parks, the first of which will be established in Seven Rivers, will function as incubators to ensure the expansion of production within global standards, and the development of the industry, while preserving its competitiveness for both the domestic and export markets.
At the Montego Bay investment forum, held at the Rural Agricultural Development Authority (RADA) offices, the farmers and potential investors were provided with details about the project, including the registration process, cost of production, and market opportunities.
“It is still a work in progress and our forum with you is not only to give you information but also to get back some information from you so that the programme, when we implement it, is the best programme,” said Banana Board General Manager, Janet Conie.
The major components of BEEP include: upgrading of the tissue culture laboratory; facilitating ongoing exports of a single small container of banana; providing financial support through a revolving loan for material inputs required for production of the first crop; providing Global GAP infrastructure for strategic grouping of farmers: storeroom toilet, welfare facility; and facilitating Global GAP and FLO Certifications to ensure market access and premium prices.
The programme will also seek to address disaster mitigation; prevent Moco and Black Sigatoka diseases; and improve access of farmers to the Catastrophe Fund.
A series of natural disasters in the recent past have severely curtailed Jamaica’s banana production and as a result, the banana export market.
Strong efforts to revitalise the export market, due to high international demand for Jamaican bananas, have resulted in new markets in Canada and Grand Cayman, and a scaled back resumption of exportation to the United Kingdom, which was suspended in 2008.

lowercased:
extension officer at the banana board, henry graham (right), accepts an application from seven rivers farmer, karen kellier (3rd right), for participation in the banana export expansion programme (beep) in st james, while other applicants wait their turn. occasion was an investment forum held recently, at the rural agricultural development authority (rada) offices in montego bay, where farmers and investors were provided with details about beep.
the government of jamaica is pumping $250 million into a project aimed at revitalising banana production for the export market.
the banana export expansion programme (beep), details of which were provided at an investment forum in montego bay recently, is targeted at new and existing farmers in the traditional banana-growing parishes of portland, st. mary and st. james.
funding is being provided under the european union (eu)-supported jamaica banana accompanying measures (jbams). the banana board is the implementing agency.
the $250 million investment by government will go towards land divestment in priority agro parks, off farm irrigation infrastructure, and farm road improvement. some $76.5 million will be distributed through jbams for material input supplies, global good agricultural practices (global gap) infrastructure, and fairtrade labelling organizations (flo) certification.
farmers will receive support from jbams in the areas of training, certification, and technology transfer in both production and post harvest management. they will be required to provide 60 per cent of their production cost, while the remaining 30 per cent will be provided through the beep.
farmers in st. james will benefit under the initiative, through several agro parks that are to be set up at seven rivers and sunderland in the parish.
the parks, the first of which will be established in seven rivers, will function as incubators to ensure the expansion of production within global standards, and the development of the industry, while preserving its competitiveness for both the domestic and export markets.
at the montego bay investment forum, held at the rural agricultural development authority (rada) offices, the farmers and potential investors were provided with details about the project, including the registration process, cost of production, and market opportunities.
“it is still a work in progress and our forum with you is not only to give you information but also to get back some information from you so that the programme, when we implement it, is the best programme,” said banana board general manager, janet conie.
the major components of beep include: upgrading of the tissue culture laboratory; facilitating ongoing exports of a single small container of banana; providing financial support through a revolving loan for material inputs required for production of the first crop; providing global gap infrastructure for strategic grouping of farmers: storeroom toilet, welfare facility; and facilitating global gap and flo certifications to ensure market access and premium prices.
the programme will also seek to address disaster mitigation; prevent moco and black sigatoka diseases; and improve access of farmers to the catastrophe fund.
a series of natural disasters in the recent past have severely curtailed jamaica’s banana production and as a result, the banana export market.
strong efforts to revitalise the export market, due to high international demand for jamaican bananas, have resulted in new markets in canada and grand cayman, and a scaled back resumption of exportation to the united kingdom, which was suspended in 2008.


text:
Mix together the perfect weekend brunch with Hayden Flour Mills pancakes.
Grown by small Arizona farms without herbicides or pesticide, these grains are freshly milled to order, un-bleached and without additives.
These fluffy pancakes have a natural sweetness that make a perfect canvas for your favorite toppings.

lowercased:
mix together the perfect weekend brunch with hayden flour mills pancakes.
grown by small arizona farms without herbicides or pesticide, these grains are freshly milled to order, un-bleached and without additives.
these fluffy pancakes have a natural sweetness that make a perfect canvas for your favorite toppings.


text:
was a time when I used to whiz around in WTL... unbelievable.
the ant from eclipse and have VS 2005/2008 installed, it just wont get through that C code.
I'm just messing too much with the code for my liking... its already Harmony "something else".
Does anyone here actually work on the MS platform? Am I wasting my time?
trying to got to XP and the code is declaring NT4 ... so not looking good.
my gutt tells me that JVM's in general bulk up too quickly.
at 5 megs... do you also think that is about right?
If you think about C++... it more or less it follows a "more application == more engine" rule.
JRE's naturally are carrying the "OS", but they dont seem to be able to do that.
lot to run "one line" of Java code.
would be deliverable... and that would make that JRE very special.
... if you see what I'm getting at..
how far would that get?
is not possible in the current architecture... ???

lowercased:
was a time when i used to whiz around in wtl... unbelievable.
the ant from eclipse and have vs 2005/2008 installed, it just wont get through that c code.
i'm just messing too much with the code for my liking... its already harmony "something else".
does anyone here actually work on the ms platform? am i wasting my time?
trying to got to xp and the code is declaring nt4 ... so not looking good.
my gutt tells me that jvm's in general bulk up too quickly.
at 5 megs... do you also think that is about right?
if you think about c++... it more or less it follows a "more application == more engine" rule.
jre's naturally are carrying the "os", but they dont seem to be able to do that.
lot to run "one line" of java code.
would be deliverable... and that would make that jre very special.
... if you see what i'm getting at..
how far would that get?
is not possible in the current architecture... ???


text:
I’ve been talking about time and time management with a number of people over the past few days. Namely, they feel bad about their own time management or they feel bad that they don’t want to work as many hours as some business coaches say they need to.
In fact, in one case I heard of a business coach who suggested to a small business owner, with 3 small children, that if she wanted her business to work she’d have to be working until at least 2 am every weeknight if she hoped to make a go of it. Not surprisingly this made the woman in question anxious and very upset.
I also worked with a client who only wanted to work 3 days a week, but felt really guilty, as if this somehow made her less of a businesswoman.
I say you have to create a business that suits you. Why leave the slaving away of the 9-5 to create a monster business that you have to feed, that wears you down and fills you with dread.
You get to create your own version of success.
And while, of course, there is hard work involved, you get to choose how much you want to earn, how many hours you want to put in and generally build a business that fits around your needs.
There are times when I am awake at ridiculous times in the morning to get everything done, but there are also times when I’m prancing around in the daytime at adult ballet classes or having tea with other amazing business women.
Of course, we can’t be crazy and expect to earn £100,000 if we only want to work a day a week. At least at the start anyway!
So I thought I’d have a look around at what other people recommend around time and work.
And here’s some knowledge for you – in the UK we work more hours than anywhere else in Europe and we are also one of the least productive – so all those hours are definitely not turning into pounds.
In Alex Pang’s book ‘why you get more done when you work less’ he points to a number of famous people who only worked 4 hours a day, including Charles Darwin, Thomas Jefferson, Alice Monro (who won the Nobel Prize for Literature in 2013) and French mathematician Henri Poincare.
They all certainly managed to get a lot done in those hours and didn't need to be burning the midnight oil to be successful.
And science has proved it. Studies in the 1950’s showed that scientists who spent 25 hours in the workplace where no more productive than those who spent 5. And those who worked more than 60 hours a week, where the least productive of all!
Not quite sure yet about the 4-hour working day? What about 5 hours?
A company in America decided to move to a 5-hour workday. All employees worked 8 am to 1 pm and got paid exactly the same.
A year later they were the fastest growing company in San Diego, with their 9 person team making $9 million in revenue.
So working less made the team more productive, happier (as they got more time to pursue outside interests) and made them very successful.
How about a 3-day working week instead?
Researchers in Australia looked at working hours for people in their middle ages. They found that anything over 25 hours a week resulted in fatigue and stress. And a recent study in the UK found that 1/3 of workers wasted around 3 hours every day because they weren’t able to concentrate.
So the upshot of that is, if you work 25 hours over 3 days, you'll be more productive than working 7 or more hours a day for 5 days a week.
Or what about a 4-hour working week!
The 4-hour Workweek by Timothy Ferris is a New York Times bestseller and claims to teach people how to escape the 9-5, live anywhere and get rich. That seems a little too farfetched for me, but I’m sure it makes for interesting reading!
How can we grab this opportunity?
In reality what all of these studies and examples show us is that by concentrating our work into smaller blocks, we are more focused and less prone to distraction.
It also means that if we adopt a 4-hour day we’re not going to feel guilty about going to a little adult ballet, a walk around the park, playing with the kids, baking cakes or whatever takes your fancy! We’re going to be able to enjoy our time off a lot more. And we’re going to be able to have more time, which is something most people feel they lack.
Obviously, sometimes we’re going to have to work a little more if we have a deadline looming or we’ve got a holiday coming up and need to crack on, but honestly, the extra stress might not be worth it!
Next week I’m going to be talking about tools and techniques you can use to manage your time better, so those 4 or 5 hours a day are really focussed, so that you really can create your dream business.
So next time you're cramming in your working day into a few hours so you can go and meet that friend, give yourself a pat on the back for being productive, rather than feeling guilty that you should be working!
I’m a coach supporting women in business make the most of their online marketing, so they can reach their ideal customers, make more money and build their dream business. There’s no one sized fits all in life, there’s you and your unique business!
Thinking of working with me? Why not take a look at what my past clients have to say!
Newer PostSave yourself from Procrastination and manage your time!
Older PostWhat to do when Business feels like a Roller Coaster!

lowercased:
i’ve been talking about time and time management with a number of people over the past few days. namely, they feel bad about their own time management or they feel bad that they don’t want to work as many hours as some business coaches say they need to.
in fact, in one case i heard of a business coach who suggested to a small business owner, with 3 small children, that if she wanted her business to work she’d have to be working until at least 2 am every weeknight if she hoped to make a go of it. not surprisingly this made the woman in question anxious and very upset.
i also worked with a client who only wanted to work 3 days a week, but felt really guilty, as if this somehow made her less of a businesswoman.
i say you have to create a business that suits you. why leave the slaving away of the 9-5 to create a monster business that you have to feed, that wears you down and fills you with dread.
you get to create your own version of success.
and while, of course, there is hard work involved, you get to choose how much you want to earn, how many hours you want to put in and generally build a business that fits around your needs.
there are times when i am awake at ridiculous times in the morning to get everything done, but there are also times when i’m prancing around in the daytime at adult ballet classes or having tea with other amazing business women.
of course, we can’t be crazy and expect to earn £100,000 if we only want to work a day a week. at least at the start anyway!
so i thought i’d have a look around at what other people recommend around time and work.
and here’s some knowledge for you – in the uk we work more hours than anywhere else in europe and we are also one of the least productive – so all those hours are definitely not turning into pounds.
in alex pang’s book ‘why you get more done when you work less’ he points to a number of famous people who only worked 4 hours a day, including charles darwin, thomas jefferson, alice monro (who won the nobel prize for literature in 2013) and french mathematician henri poincare.
they all certainly managed to get a lot done in those hours and didn't need to be burning the midnight oil to be successful.
and science has proved it. studies in the 1950’s showed that scientists who spent 25 hours in the workplace where no more productive than those who spent 5. and those who worked more than 60 hours a week, where the least productive of all!
not quite sure yet about the 4-hour working day? what about 5 hours?
a company in america decided to move to a 5-hour workday. all employees worked 8 am to 1 pm and got paid exactly the same.
a year later they were the fastest growing company in san diego, with their 9 person team making $9 million in revenue.
so working less made the team more productive, happier (as they got more time to pursue outside interests) and made them very successful.
how about a 3-day working week instead?
researchers in australia looked at working hours for people in their middle ages. they found that anything over 25 hours a week resulted in fatigue and stress. and a recent study in the uk found that 1/3 of workers wasted around 3 hours every day because they weren’t able to concentrate.
so the upshot of that is, if you work 25 hours over 3 days, you'll be more productive than working 7 or more hours a day for 5 days a week.
or what about a 4-hour working week!
the 4-hour workweek by timothy ferris is a new york times bestseller and claims to teach people how to escape the 9-5, live anywhere and get rich. that seems a little too farfetched for me, but i’m sure it makes for interesting reading!
how can we grab this opportunity?
in reality what all of these studies and examples show us is that by concentrating our work into smaller blocks, we are more focused and less prone to distraction.
it also means that if we adopt a 4-hour day we’re not going to feel guilty about going to a little adult ballet, a walk around the park, playing with the kids, baking cakes or whatever takes your fancy! we’re going to be able to enjoy our time off a lot more. and we’re going to be able to have more time, which is something most people feel they lack.
obviously, sometimes we’re going to have to work a little more if we have a deadline looming or we’ve got a holiday coming up and need to crack on, but honestly, the extra stress might not be worth it!
next week i’m going to be talking about tools and techniques you can use to manage your time better, so those 4 or 5 hours a day are really focussed, so that you really can create your dream business.
so next time you're cramming in your working day into a few hours so you can go and meet that friend, give yourself a pat on the back for being productive, rather than feeling guilty that you should be working!
i’m a coach supporting women in business make the most of their online marketing, so they can reach their ideal customers, make more money and build their dream business. there’s no one sized fits all in life, there’s you and your unique business!
thinking of working with me? why not take a look at what my past clients have to say!
newer postsave yourself from procrastination and manage your time!
older postwhat to do when business feels like a roller coaster!


text:
To send a message or request to our campaign office, complete the form below.
a better Mississippi for everyone"
Individual, PAC, LLC, and partnership donations are unlimited. Corporations are limited to $1,000 per candidate per year. State law requires political committees and campaigns to report the name, mailing address, occupation and name of employer of individuals whose contributions exceed $200 in a calendar year. Contributions are not tax deductible.
© 2019 Jim Hood. All rights reserved.

lowercased:
to send a message or request to our campaign office, complete the form below.
a better mississippi for everyone"
individual, pac, llc, and partnership donations are unlimited. corporations are limited to $1,000 per candidate per year. state law requires political committees and campaigns to report the name, mailing address, occupation and name of employer of individuals whose contributions exceed $200 in a calendar year. contributions are not tax deductible.
© 2019 jim hood. all rights reserved.


text:
Residents and businessmen in the Washoe Valley, Pleasant Valley area generally see the Interstate 580 freeway extension as a mixed blessing.
Once open, Nevada Department of Transportation officials say as much as 70 percent of the traffic on Highway 395 will move to the freeway, greatly reducing the traffic on the old road.
Chris Jacobsen, who lives in what he described as a luxury home in Washoe Valley, agreed it will be a blessing for the residential areas along the current Highway 395 route. But Jacobsen, a consultant who advises businesses – primarily convenience stores – on where best to locate, said it will overall hurt the businesses in Washoe City. He said that applies especially to convenience stores, the gas station and businesses like the Chocolate Factory and Nevada Lynn Emporium which rely on impulse buyers seeing them and deciding to stop.
He said Paul Marazzo, owner of Washoe Flats restaurant – formerly the Cattleman’s – may benefit because his is a destination rather than an impulse stop.
Marazzo is counting on that. He said when the trucks and other through traffic move to the new freeway, it will also make it much easier and safer for drivers seeking a nice dinner at the restaurant he and his brother, Lynn, operate. And, as the valley develops, he said he’ll get more and more local business.
At the same time, he said the freeway will make it easier for people to come to his restaurant because they’ll be able to take the freeway to Parker Ranch Road just south of the restaurant.
And in the meantime, he said the freeway construction crews are excellent customers.
She said traffic is the issue and she has been involved in efforts to get people to slow down through the valley.
Tyson Petty, manager of Old Washoe Station, the gas station and mini-mart to the north, made similar comments.
Couch and Petty both said their businesses may be hurt somewhat but neither thought the loss of traffic would put them out of business.

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residents and businessmen in the washoe valley, pleasant valley area generally see the interstate 580 freeway extension as a mixed blessing.
once open, nevada department of transportation officials say as much as 70 percent of the traffic on highway 395 will move to the freeway, greatly reducing the traffic on the old road.
chris jacobsen, who lives in what he described as a luxury home in washoe valley, agreed it will be a blessing for the residential areas along the current highway 395 route. but jacobsen, a consultant who advises businesses – primarily convenience stores – on where best to locate, said it will overall hurt the businesses in washoe city. he said that applies especially to convenience stores, the gas station and businesses like the chocolate factory and nevada lynn emporium which rely on impulse buyers seeing them and deciding to stop.
he said paul marazzo, owner of washoe flats restaurant – formerly the cattleman’s – may benefit because his is a destination rather than an impulse stop.
marazzo is counting on that. he said when the trucks and other through traffic move to the new freeway, it will also make it much easier and safer for drivers seeking a nice dinner at the restaurant he and his brother, lynn, operate. and, as the valley develops, he said he’ll get more and more local business.
at the same time, he said the freeway will make it easier for people to come to his restaurant because they’ll be able to take the freeway to parker ranch road just south of the restaurant.
and in the meantime, he said the freeway construction crews are excellent customers.
she said traffic is the issue and she has been involved in efforts to get people to slow down through the valley.
tyson petty, manager of old washoe station, the gas station and mini-mart to the north, made similar comments.
couch and petty both said their businesses may be hurt somewhat but neither thought the loss of traffic would put them out of business.


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Mark Campbell, President and CEO of our sponsor Aton Resources Inc. (TSX.V: AAN) made the jump from petroleum to gold mining. He wound up in Egypt pursuing the legendary lost mines of the ancients. One day they were sitting around looking at satellite imagery and discovered some trails heading up a mountain. They went up to the top and found an ancient mine that hadn't been touched by humans in over 1600 years. While it didn't have snake pits and booby traps, it became the site of an extremely promising Rodruin project that could see huge returns. The original hand carved mine was very productive. Now with the addition of modern drilling techniques and mining technology, it could be a major world class find. We'll be following Mark and keep you posted.
Dee Carter author of It's Now or Never: How to Enjoy Your Life and Not Let Your Investments Own You!, believes that the current oil price surge is short term and will remedy itself shortly. In the US WTI production keeps climbing but our capacity to ship and refine hasn't gone up. But there's new pipelines on the way, so fear not. I Europe the Iran sanctions are heating up and thats driving Brent Crude higher. Again it's likely that the situation will be remedied in the near future, one way or the other. After that it's smooth sailing ahead. So get ready.
When the government claims it's there to help you out or the middle class, grab your wallet and hold on for dear life. As John so eloquently states, it's going to be a rough ride. While GDP looks like happy days are here again, the fact is that there's more to an economy than purported GDP growth numbers. There's a little thing called debt that's been increasing geometrically. But don't worry because as everyone knows, the deficit doesn't matter, or does it? I guess we'll all find out one day when it really does matter.
Major US stock markets were up again with DJIA up 0.7%, S&P 0.4, NASDAQ down 0.8% and Russell 2000 off 2.5% both off last month's record levels. Emerging markets were down again 0.6%. TSX down 1.2% and TSX-V down 2.2% due to week gold prices. Bitcoin the always volatile digital currency was off 7% last month. Gold was down another 0.7% and Silver was up 1.1% but broke $14 during the month. Pt up 3.7% and Pd was up 9.7% to near record highs. Copper was up another 3.5%. Energy gained big for the month, with WTI up 5.2% and Brent up 6.8%. Natgas broke $3 with a 3.0% gain. Uranium continues its rebound with a 4.0% gain and is up 28% for the past six months. Currencies saw the Greenback rise .1% and the Euro up .1% for the month. Rate on the 10 year T Bond blew past 3% to a 3.05% yield. Till next month!

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mark campbell, president and ceo of our sponsor aton resources inc. (tsx.v: aan) made the jump from petroleum to gold mining. he wound up in egypt pursuing the legendary lost mines of the ancients. one day they were sitting around looking at satellite imagery and discovered some trails heading up a mountain. they went up to the top and found an ancient mine that hadn't been touched by humans in over 1600 years. while it didn't have snake pits and booby traps, it became the site of an extremely promising rodruin project that could see huge returns. the original hand carved mine was very productive. now with the addition of modern drilling techniques and mining technology, it could be a major world class find. we'll be following mark and keep you posted.
dee carter author of it's now or never: how to enjoy your life and not let your investments own you!, believes that the current oil price surge is short term and will remedy itself shortly. in the us wti production keeps climbing but our capacity to ship and refine hasn't gone up. but there's new pipelines on the way, so fear not. i europe the iran sanctions are heating up and thats driving brent crude higher. again it's likely that the situation will be remedied in the near future, one way or the other. after that it's smooth sailing ahead. so get ready.
when the government claims it's there to help you out or the middle class, grab your wallet and hold on for dear life. as john so eloquently states, it's going to be a rough ride. while gdp looks like happy days are here again, the fact is that there's more to an economy than purported gdp growth numbers. there's a little thing called debt that's been increasing geometrically. but don't worry because as everyone knows, the deficit doesn't matter, or does it? i guess we'll all find out one day when it really does matter.
major us stock markets were up again with djia up 0.7%, s&p 0.4, nasdaq down 0.8% and russell 2000 off 2.5% both off last month's record levels. emerging markets were down again 0.6%. tsx down 1.2% and tsx-v down 2.2% due to week gold prices. bitcoin the always volatile digital currency was off 7% last month. gold was down another 0.7% and silver was up 1.1% but broke $14 during the month. pt up 3.7% and pd was up 9.7% to near record highs. copper was up another 3.5%. energy gained big for the month, with wti up 5.2% and brent up 6.8%. natgas broke $3 with a 3.0% gain. uranium continues its rebound with a 4.0% gain and is up 28% for the past six months. currencies saw the greenback rise .1% and the euro up .1% for the month. rate on the 10 year t bond blew past 3% to a 3.05% yield. till next month!


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The Audi TT RS Coupé has never been this masculine. The completely redrawn front end and the striking rear end give it a dynamic appearance.
The quattro logo in a matt titanium-look is positioned in the lower section of the gloss black grill with its matt black Singleframe. The lateral air inlets, which have been enlarged once again, are each divided by vertical strips on the inside and outside. For cooling purposes there are additional radiators located behind the typical RS honeycomb grill. The lateral air inlets that extend almost all the way to the front wheel wells make the new TT RS appear extremely wide.
"The new TT RS is in absolute peak form," says Michael-Julius Renz, CEO of Audi Sport GmbH. "Like a well-trained athlete, it showcases even more prominently how much power lies beneath its muscular outer skin."
Five-cylinder, 294 kW (400 metric horsepower) output, 480 Nm (354.0 lb-ft) of torque, quattro all-wheel drive - the Audi TT RS impresses with inner values and offers an outstanding driving performance. The Coupé sprints from 0 to 100 km/h (0 to 62.1 mph) in only 3.7 seconds. Musical accompaniment is provided by the typical five-cylinder sound: 1-2-4-5-3. Due to this ignition sequence, ignition alternates between adjacent cylinders and those far apart from one another. This unique rhythm is music to the ears of many horsepower purists.
Last year, Audi Sport received the sought-after International Engine of the Year Award for the 2.5 TFSI engine for the ninth consecutive time. The turbo engine draws its power from an engine displacement of 2,480 cm3. The engine’s maximum torque of 480 Nm (354.0 lb-ft) is available between 1,950 and 5,850 rpm. The top speed is regulated at 250 km/h (155.3 mph) or an optional 280 km/h (174.0 mph).

lowercased:
the audi tt rs coupé has never been this masculine. the completely redrawn front end and the striking rear end give it a dynamic appearance.
the quattro logo in a matt titanium-look is positioned in the lower section of the gloss black grill with its matt black singleframe. the lateral air inlets, which have been enlarged once again, are each divided by vertical strips on the inside and outside. for cooling purposes there are additional radiators located behind the typical rs honeycomb grill. the lateral air inlets that extend almost all the way to the front wheel wells make the new tt rs appear extremely wide.
"the new tt rs is in absolute peak form," says michael-julius renz, ceo of audi sport gmbh. "like a well-trained athlete, it showcases even more prominently how much power lies beneath its muscular outer skin."
five-cylinder, 294 kw (400 metric horsepower) output, 480 nm (354.0 lb-ft) of torque, quattro all-wheel drive - the audi tt rs impresses with inner values and offers an outstanding driving performance. the coupé sprints from 0 to 100 km/h (0 to 62.1 mph) in only 3.7 seconds. musical accompaniment is provided by the typical five-cylinder sound: 1-2-4-5-3. due to this ignition sequence, ignition alternates between adjacent cylinders and those far apart from one another. this unique rhythm is music to the ears of many horsepower purists.
last year, audi sport received the sought-after international engine of the year award for the 2.5 tfsi engine for the ninth consecutive time. the turbo engine draws its power from an engine displacement of 2,480 cm3. the engine’s maximum torque of 480 nm (354.0 lb-ft) is available between 1,950 and 5,850 rpm. the top speed is regulated at 250 km/h (155.3 mph) or an optional 280 km/h (174.0 mph).


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With Celebrate Express, you don't have to be a party animal to know how to get great party supplies and costumes at fantastic prices. Use our promotional keycode and you will have access to products from three party brands: Birthday Express (which offers over 150 different themed children's party supplies), 1st Wishes(which features over 30 different themes for 1st birthday parties), and Costume Express (which provides a wide array of costumes for Halloween and costume parties). Celebrate Express is also able to design and manufacture their own party products so that party planners and partgoers get a personalized unique experience. Go on, use our promotional code today at Celebrate Express and channel your inner party planner.
Click here to visit the Celebrate Express website.
HSN.com brings fashion, beauty, home goods, kitchen, and more to the shopper in search of both quality and value.
Target.com is the online store for Target, one of the largest and most successful discount retail stores.

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with celebrate express, you don't have to be a party animal to know how to get great party supplies and costumes at fantastic prices. use our promotional keycode and you will have access to products from three party brands: birthday express (which offers over 150 different themed children's party supplies), 1st wishes(which features over 30 different themes for 1st birthday parties), and costume express (which provides a wide array of costumes for halloween and costume parties). celebrate express is also able to design and manufacture their own party products so that party planners and partgoers get a personalized unique experience. go on, use our promotional code today at celebrate express and channel your inner party planner.
click here to visit the celebrate express website.
hsn.com brings fashion, beauty, home goods, kitchen, and more to the shopper in search of both quality and value.
target.com is the online store for target, one of the largest and most successful discount retail stores.


text: Our Southern Subtropics sheep pasture blend is designed for the hot, humid summers and mild winters of the Deep South. It contains a selection of grasses and legumes designed to provide nutrient-dense, palatable forage for your sheep, lambs and lactating ewes. We’ve also included birdsfoot trefoil and chicory in this blend to help control internal parasites in sheep and lambs. Performs best in eastern Texas, Louisiana, central and southern Mississippi, central and southern Alabama, central and southern Georgia, northern and central Florida, central and eastern South Carolina and southeastern North Carolina.

lowercased: our southern subtropics sheep pasture blend is designed for the hot, humid summers and mild winters of the deep south. it contains a selection of grasses and legumes designed to provide nutrient-dense, palatable forage for your sheep, lambs and lactating ewes. we’ve also included birdsfoot trefoil and chicory in this blend to help control internal parasites in sheep and lambs. performs best in eastern texas, louisiana, central and southern mississippi, central and southern alabama, central and southern georgia, northern and central florida, central and eastern south carolina and southeastern north carolina.


text:
"I know what flip is"
Points Of Interest 012 Myth 7 Part 2 "Best for ALL Students"
This audioblog is the companion piece to the original blog at flippedlearning.org I discuss the role and relationship of research and flipped learning to the idea of the digital native. Join us.
Every educator has something they are really good at, we want to talk about it. EDU@YourBest is a conversation with anyone in education that wants to share their passion for teaching and learning. Hosted by Matthew Moore; Teacher, Author and Trainer.

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"i know what flip is"
points of interest 012 myth 7 part 2 "best for all students"
this audioblog is the companion piece to the original blog at flippedlearning.org i discuss the role and relationship of research and flipped learning to the idea of the digital native. join us.
every educator has something they are really good at, we want to talk about it. edu@yourbest is a conversation with anyone in education that wants to share their passion for teaching and learning. hosted by matthew moore; teacher, author and trainer.


text: On the morning after their Dockville festival show we meet the Danish band Rangleklods at their hotel close to Außenalster. At the waterfront Esben and his bandmate Tikki are welcomed by a duck that will keep close to the two musicians during the whole acoustic session. Rangleklods make themselves comfortable in a knobby tree, where Esben starts into the sombrous and stirring “In Charge”. Tikki adds some extra deepness to Esben’s sonorous singing. Rangleklods’ stripped down performance is so full of atmosphere, it makes you nearly forget that this band turns very electronic and clubby on stage.

lowercased: on the morning after their dockville festival show we meet the danish band rangleklods at their hotel close to außenalster. at the waterfront esben and his bandmate tikki are welcomed by a duck that will keep close to the two musicians during the whole acoustic session. rangleklods make themselves comfortable in a knobby tree, where esben starts into the sombrous and stirring “in charge”. tikki adds some extra deepness to esben’s sonorous singing. rangleklods’ stripped down performance is so full of atmosphere, it makes you nearly forget that this band turns very electronic and clubby on stage.


text:
I have owned and managed the South Oxfordshire office since 2002 and have built up a wide portfolio of clients in the area including business start ups, established sole traders and partnerships and small Ltd companies. I also provide a self assessment tax return service for private clients.
Prior to that, I gained 20 years business experience working for or with a range of different sized businesses both in the UK and Continental Europe.
My office strives to offer exceptional customer service by listening to my clients needs and responding accordingly. I offer a friendly, flexible and modern approach to accounting and taxation advice and offer the option of out of hours meetings either at my client’s premises or at my office in Burcot, near Abingdon.
There is no fee for an initial appointment.
I try to be proactive and actively advise my clients how to structure their businesses and minimise business costs.
I am a member of the Institute of Financial Accountants.

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i have owned and managed the south oxfordshire office since 2002 and have built up a wide portfolio of clients in the area including business start ups, established sole traders and partnerships and small ltd companies. i also provide a self assessment tax return service for private clients.
prior to that, i gained 20 years business experience working for or with a range of different sized businesses both in the uk and continental europe.
my office strives to offer exceptional customer service by listening to my clients needs and responding accordingly. i offer a friendly, flexible and modern approach to accounting and taxation advice and offer the option of out of hours meetings either at my client’s premises or at my office in burcot, near abingdon.
there is no fee for an initial appointment.
i try to be proactive and actively advise my clients how to structure their businesses and minimise business costs.
i am a member of the institute of financial accountants.


text:
Kirby. Kirby, তারকা of, obviously, the Kirby series of games. My personal favourite.. Wallpaper and background images in the Super Smash Bros. Brawl club tagged: super smash bros. brawl veteran kirby.
Kirby, তারকা of, obviously, the Kirby series of games. My personal favourite.

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kirby. kirby, তারকা of, obviously, the kirby series of games. my personal favourite.. wallpaper and background images in the super smash bros. brawl club tagged: super smash bros. brawl veteran kirby.
kirby, তারকা of, obviously, the kirby series of games. my personal favourite.


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Hello boils and ghouls! Though the happy holidays may be here, that does not mean that all is filled with merriness and cheer. December 5th marks the pagan holiday Krampusnacht! For those of you who haven't heard of Krampusnacht, it is the night before Saint Nicholas Day where the demonic creature Krampus comes and takes naughty children to hell. Okay, so that sounds a little morbid, but it's actually a rising phenomenon in pop culture. Krampus, a sort of anti-Santa Claus, was a well-known mythological creature back in the day, and now has made a huge comeback. Whether it's a more traditional European celebration of guys and gals dressed as the creature running around the streets or the American spin on him, such as his strange cameos on The Colbert Reportand The Venture Bros., the Krampus fad seems here to stay. Back in the mid-1800s, it was customary to send out greeting cards from Krampus "signed" by the being with "Gruss vom Krampus." The cards serve as fun and eerie reminders that instead of Santa doling out coal, Krampus is there to take disobedient kids (and sometimes their parents) on a midnight journey through hell. So sit back, and take a look at some of these amazingly creepy vintage greeting cards from Krampus and enjoy this strange, mysterious December holiday.
Looks like this girl made the naughty list.

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hello boils and ghouls! though the happy holidays may be here, that does not mean that all is filled with merriness and cheer. december 5th marks the pagan holiday krampusnacht! for those of you who haven't heard of krampusnacht, it is the night before saint nicholas day where the demonic creature krampus comes and takes naughty children to hell. okay, so that sounds a little morbid, but it's actually a rising phenomenon in pop culture. krampus, a sort of anti-santa claus, was a well-known mythological creature back in the day, and now has made a huge comeback. whether it's a more traditional european celebration of guys and gals dressed as the creature running around the streets or the american spin on him, such as his strange cameos on the colbert reportand the venture bros., the krampus fad seems here to stay. back in the mid-1800s, it was customary to send out greeting cards from krampus "signed" by the being with "gruss vom krampus." the cards serve as fun and eerie reminders that instead of santa doling out coal, krampus is there to take disobedient kids (and sometimes their parents) on a midnight journey through hell. so sit back, and take a look at some of these amazingly creepy vintage greeting cards from krampus and enjoy this strange, mysterious december holiday.
looks like this girl made the naughty list.


text: With a fireplace you can create a special flair in your garden or on your terrace. Spark a warming fire to make pleasant grilling moments with your friends longer. The Sanford square-shaped fireplace combines design and functionality. The spark screen protects you from undesired flying sparks, and its original appearance with concrete finish makes it an interesting eye-catcher. The Sanford fireplace guarantees you an extraordinary and relaxing atmosphere.

lowercased: with a fireplace you can create a special flair in your garden or on your terrace. spark a warming fire to make pleasant grilling moments with your friends longer. the sanford square-shaped fireplace combines design and functionality. the spark screen protects you from undesired flying sparks, and its original appearance with concrete finish makes it an interesting eye-catcher. the sanford fireplace guarantees you an extraordinary and relaxing atmosphere.


text:
The PowerView® Hub and Repeater are recipients of the prestigious Red Dot Product Design Award, one of the most sought-after seals of quality for good design. A winner in the judges’ eyes, we invite you to put PowerView Motorization to the test in your home.
Create a personalized, whole-home, connected experience by integrating PowerView Motorization with compatible smart home systems like Amazon Alexa, Apple HomeKit, the Google Assistant and Nest.

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the powerview® hub and repeater are recipients of the prestigious red dot product design award, one of the most sought-after seals of quality for good design. a winner in the judges’ eyes, we invite you to put powerview motorization to the test in your home.
create a personalized, whole-home, connected experience by integrating powerview motorization with compatible smart home systems like amazon alexa, apple homekit, the google assistant and nest.