Baking Bread At High Altitude

Low Altitude Bread Baking?

I used to live at around 4500 ft in a desert and now I live at sea level in high humidity. My bread doesn't bake through. It raises slower, does not collapse but stays gooey in the middle. What should I do?

That's strange... usually low altitude cooking you'll get much better results than at high altitude (different boiling points in water).

In my opinion, humidity isn't the problem. It's the recipe you're using, expecially If you're using a recipe you modfied for 4,500 ft...

1. you need to decrease the amount of water you add to the recipe (about 1/3 cup less)... for breads - hand kneading is the best to tell if you have the right amount of water. The bread dough should be silky soft and just a little tacky.

2. you need to increase your proofing time (allow extra time for the bread to rise).

3. baking times will go up for sea-level cooking.

High-Altitude Baking Tips


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