Day 9 of our Bake!-Cation

We headed to the bake kitchen just in time to catch an incredible  sunrise.

Such amazing colors!

The Farm bread we made yesterday that baked after we left. 

It first hits you with the aroma of dark, toasted wheat. Then, as you take your first bite, and the thick, caramelized crust gives way to a soft but substantial interior, you taste a delightful nuttiness from the grains with a touch of sourness and a bit of sweetness. This one is baked darker than some other loaves to get the desired flavor. 

First up today is pecan raisin bread. A half pound of big, juicy Red Flame raisins and 1/2 pound of toasted pecans are baked into every loaf made with organic flour. Calling it dense is an understatement. It's very firm, something you'll want to be ready for. (Some folks think it's stale, but with all the fruit it's almost impossible for this to go dry in less than a week.)

The New York Times raved that it "redefines the category" of breads baked with fruit and nuts, and I don't think anyone has caught up with it yet.

It’s a very wet and sticky dough. 

Ready for the final proof 

Scoring the pecan raisin

Spritzing the loaves 

Finished product

We started this bread at 8:35 and it came out of the oven at 4/00. 

 French Baguette: The Law-Breaking Loaf

Did you know baguettes were born out of a law that forbade Parisian bakers from starting their day before 4 AM? In 1920, these crafty bakers whipped up long, thin loaves that have since become the poster child for French cuisine—because who has time to wait for rustic bread to rise? 

Alright, I just had to share this gem of me strutting down the streets of Paris with baguettes stuffed in my bag like they’re the latest fashion accessory. Oh, and did I mention we were also taking a cooking class here? Because, you know, why not combine carbs and culinary chaos!

The baguettes have very few ingredients

Shaping the baguettes 

The instructor dropped Jo Anne’s baguette. You can see from the pic below that it didn’t look too great before she dropped it either 😂

Scoring our baguettes

In the oven

We've experienced a true taste of Paris right here in Ann Arbor. Now, if you think commercial baguettes are the real deal, think again! Most are as soft and bland as yesterday’s news. These baguettes are crispier than a Frenchman’s attitude when you ask for ketchup on fries! We kicked things off yesterday with a flavorful poolish (that’s fancy baker talk for a pre-ferment) made with organic wheat flour, water, and yeast. Baked directly on a stone hearth until they achieve that perfect golden hue, these baguettes are meant to be torn open and devoured on the same day they’re born. Pair them with fresh cheese or a simple tomato salad, and voilà! You’ve got an impressive appetizer that took zero effort. It’s a win-win, or as the French say, “Gagner, gagner!”

The baguettes took about 5 1/2 hours, not counting the time making the poolish yesterday. 

Look at all those amazing holes. 

The chef made some English muffins from the same dough as the baguettes 

Next up: country miche (multigrain)

Country Multigrain: The Bread of Champions

Country Multigrain Bread (formerly known as Country Miche, French for “loaf” and typically refers to the large size and round shape of traditional French country bread) is made with a flavorful combination of whole grains including organic buckwheat, regional high extraction hard red spring wheat, regional organic spelt, and Midwest organic rye. This one is also naturally leavened. 

Our mise en place

Mixing up the dough 

Flipping the dough out and scoring 

The fully fermented, aromatic dough is beautifully speckled from the ground buckwheat hulls and boldly baked to a dark caramelized crust, which brings out the grains’ natural sweetness and gives the bread a deep, complex flavor and moist texture. It’s like a flavor explosion in your mouth!

We started this bread at 9:20 and it came out of the oven at about 3:30. It started with a bulk ferment, then 4 folds at 30 min intervals, followed by dividing and shaping the dough and a final proof. 

We had pizza for lunch from the pizza dough made yesterday. 

With Caesar salad

And fruit and cookies/brownies for dessert 

After lunch we made pitas and banana bread 

Rolled out pita

Final product

These took about 5 hours start to finish 

Banana Bread: The Ultimate Upgrade

Banana Bread: the classic comfort food that just got a makeover! We’re talking fresh ingredients like sweet butter, real vanilla, and, of course, a bunch of organic bananas—peels and all! Yes, you heard me right; we’re going full-on “less is more” here. Using whole bananas means more flavor, texture, and nutrition. Plus, we’ve added freshly milled whole grains from Michigan’s own Kischnick Farms, milled right here in-house. With 60% freshly milled flour, this banana bread is not just a snack; it’s a flavor-packed, moist masterpiece that’ll have you questioning why you ever settled for the boring stuff!

This is what we each baked and left the kitchen with today. Hmmm. Wonder how much of this will make it home with us. 

Food for Thought

God sees the end from the beginning and treasures every step of creation. Even in those messy, unfinished moments, He’s right there with us, understanding our deepest needs—He never loses sight of us!

The name El Roi, in Genesis 16, is during a tough time for Hagar. Alone and wandering in the desert, she met the angel of the Lord. In that moment of desperation, she realized she wasn’t invisible to the Creator. Her declaration, "You are the God who sees me," reminds us that He notices our silent struggles, our hidden tears, and the parts of our stories that often go unnoticed. Being seen by God isn’t about shame or judgment; it’s about embracing a deep sense of belonging and worth, no matter what the world thinks.

When God asks us questions like "Where have you come from?" and "Where are you going?," it’s not because He doesn’t know. It’s more about helping us recognize our situation and our need for healing and connection before He unveils the solutions He’s already prepared for us. These paths might lead us to refreshing springs or ask us to revisit tough spots, but trust me, He’s right there beside us every step of the way.

So, what deserts and wildernesses have you found yourself in? Grief, change, despair, hopelessness, pain, shattered dreams, spiritual dryness, loneliness? Have you built walls to keep yourself from being truly seen? Maybe it's time to let El Roi meet you in those places, to show you that you are seen, known, and valued.

Every morning, as I reflected on the names of God and dove into their meanings, I was inspired to create—maybe a painting or a collage. I think when I get home, it’s time to start an art journal, filled with the beautiful names of God! I know of at least 200 so it may not be all inclusive, but what lessons I have learned just from looking at His names. I'm always amazed at how every aspect of His word speaks, when we really dig in and ask the Holy Spirit to illuminate it for us.

Tomorrow it's an early morning flight to Dallas, and then on to Lubbock for Jo Anne. Please be in prayer for her as she will have one day at home before having hip replacement surgery.