High altitude baking
What are the changes needed for baking at around 5500 ft above sea level from the listed amounts as I guess they are given for sea level baking.
Main problem is getting the dough to rise and not be yeastie and heavy.
The main issue is not letting your dough rise too much. This can result in bread loaves that are heavy and have an overly yeasty flavor. Check your dough part way through the suggested fermentation time. As soon as it has doubled punch it down and continue with the preparation steps, even if it has not taken as long as recommended in the recipe. Also make sure to keep your dough moist as it rises. Only add enough flour to the dough to form a workable ball, then place it in a humid room or lightly brush the surface of the dough with oil.
If your dough doubles too quickly, you may end up with finished loaves that have an unacceptably mild flavor. To resolve this, try these steps:
- Prepare the dough as directed.
- Allow the dough to double in volume.
- Punch down and knead the dough lightly.
- Ferment the dough a second time until it has doubled in volume.
- Continue with preparation as directed.