High Altitude Bread Baking
High altitudes (over 3,000
feet above sea level) are much drier than lower
altitudes, and have less air-pressure (to say
nothing of sudden fluctuations in barometric
pressure).
This environment can prove challenging for bread
bakers because it causes the dough to rise too
fast and then collapse, and because dry ingredients,
especially flour can result in a coarse texture
and impair flavor. When high altitude baking
observe the following guidelines. Some experimentation
and the occasional judgment call are necessary.
- Reduce yeast by 25% to combat
over-rising of the dough.
- Increase salt by 25% to
slow the rise of the dough & discourage
sinking.
- Add water to the flour, 1
tsp at a time, to counteract dryness; use
quality flour.
- Reduce sugar by 1/3 to prevent
the collapse of the bread’s center.
- Reduce oven temperature by
20-25%, but bake for the same length of time.
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