High Altitude Bread Baking
High Altitude Bread Baking — a community recipe on Potlikkr.
Ingredients
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Method (preview)
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Irwin Franzel came up with the solution when he vacationed in Denver several years ago. He was kind enough to allow us to reprint his advice in our book THE BREAD MACHINE MAGIC BOOK OF HELPFUL HINTS. So to quote Irwin and ourselves:
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At higher elevations, the dough "overproofs." Due to the lower barometric pressure at high altitudes, the carbon dioxide gas bubbles created by the yeast expand more rapidly. Therefore, the bread rises too high, the gluten loses its strength, and the bread collapses during baking. Try the following combination of suggestions:
Reduce the amount of yeast by about 1/3. This will create less carbon dioxide and the bread will not rise as quickly.
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