Whenever I make a yeast bread (muffins, rolls, bagels, pizza, loaves, etc...) what I get is a petrified lump of glue. (My quick bread is good, but yeasties are beasties.) Possibly, it is the altitude - I'm at 9,000 feet & it's cold & dry. If I put a pan of water in the oven, my bread has a slightly more golden appearance, and the crust is soft enough to cut. The local bakery tells me that they have a steamer in their oven - so perhaps I should mist my oven - or the dough? They also bake their bread at 385 F - same as me. I've tried many different recipes - all with the same result. I've kneaded & kneaded, I've fridged it overnight. I've proofed, I've painted the dough with butter, milk, and oil. I've added baking powder, tried it with & without sugar, doubled the yeast, and I've tried baking it at 425 F & 300 F. I've added extra water, and I've added extra flour. I've about had it! What's up baker-pros?
funny, was just talking about this with my mom tonight - she lives in CO and baking there is much different than for me at close to sea level .. she was saying that one thing she does is cut back on the amount of yeast used .. personally i don't know a lot about high altitude cooking, other than it takes longer .. so found you a couple of pages that might help.. the 1st one's from the CO university, and the other one looked good :)
http://www.cerc.colostate.edu/titles/p41.html
http://www.wholefoodsmarket.com/recipes/kitchentips/cooking_altitude.html
good luck and hope they help
Home Made Pizza
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