Baking Bread without Tristan's Help

I have not baked bread since Tristan and Kate moved to New York. In the past five years,
I rarely baked bread without Tristan at my side and the thought of doing so was somewhat sobering. Reminding myself that Tristan and Kate were now off on an exciting new adventure, I discarded my sadness at the thought of baking alone and got down to business. T & K have new jobs, a new house and new puppies - how can I be sad?!?!

Rainy Day = Baking Day

Fremont has been called into service a lot in recent months, so a one day feed was all he required to be ready to go. Trevor has been using the "Tartine" method of dough preparation with great success, so I finally discarded my old ways of kneading and turned to the "stretch and fold" method. I am now convinced of it's superiority and intend to use 
it in the future. The high hydration results in such an airy, chewy crumb and a delightfully crisp crust.

High Hydration Sourdough Bread

I made four loaves of Sourdough Cherry-Hazelnut Bread (SCHB) and two loaves of Sourdough Bread (SB). The first two loaves of SCHB were somewhat over-proofed, resulting in a somewhat flabby crust and a less than ideal rise. The SB rose beautifully, 
had nice oven-spring, a wonderfully crisp crust and chewy crumb. The second loaves of SCHB were well proofed, resulting in much better loaves than the first two. I count the day 
a success and I have renewed confidence in my solo baking. But, of course, anytime any 
of my family wants to join me, they are MORE THAN WELCOME!

Sourdough Cherry-Hazelnut Bread