Bread machine baking for high altitude
Hello. I just purchased a bread machine and I live at 8000 feet. No where can I find basic instructions in how to adjust for high altitude bread machine baking nor a cookbook. Any assistance would be appreciated.
Jefferson County Colorado high altitude food preparation
Here are a few suggestions that may help for Bread Machines at High Altitude, however if possible it is always best to check with the manufacturer of your particular bread machine.
Decrease yeast by ¼ to ½ teaspoon for every package (2 ½ tsp) called for in the recipe.
Add 1 to 2 tablespoons of additional liquid per cup of flour in the recipe. However, be careful not to add too much liquid. The dough must come clean from the sides during the final stages of mixing.
An increase from 1 teaspoon to 1½ teaspoons of salt is recommended for optimal proofing (similar to amounts in commercial bread).
Use the longer mixing cycle (i.e. sweet bread cycle) to allow the gluten to develop more fully.
You may even find that letting your bread rise manually until just double in size will further help control over-proofing. Then return bread to the machine and continue with the bake cycle. (some machines may not allow this manual step-so best to fully understand the setting options for your machine.
Above 8,000 feet, add a little gluten (up to 1 ½ Tablespoons) and lecithin (1 ½ teaspoons) to help stabilize the structure and make it less likely to fall.
It may take trial and error until you find what works best for you, so keep a record of what changes you make each time. Good luck!
Thanks for using eXtension.