Baking at higher altitudes can be difficult. Most high altitude recipes ask that you cut the yeast back because the product rises more quickly but cutting back doesn't always work.
It’s mostly necessary above 5000 feet. It’s better to rise in a cooler setting and not use heat. (The machine has heat-you may want to place in the fridge for a cold slow fermentation.) the longer and slower rises are best with high altitude breast as the altitude increases. There is less air pressing, pushing down to resist the rising dough.
At above 3000 feet the dough will rise more quickly. Thus a punch down and three rises helps in the refrigerator preferred.
Interestingly, experts, don’t recommend instant yeast for high altitude baking because the trait is to rise quickly. High altitude breads already rise quickly so instant yeast is less popular. If you are going to use instant yeast cut back greatly. No suggestion on quantity. Instant yeast tends to exacerbate collapses in white bread, not necessarily with whole wheat or multigrains.
Bread flour; best for high altitudes- the flour with the highest protein a.k.a. bread flour will absorb more water. Thus you won’t need extra water for the recipe. All purpose flour absorbs less and therefore may need more flour.
People in high altitude 7000 feet often find all purpose flour easier to work with because it absorbs less liquid therefore less tinkering with the proportions.
High dry mountain air , dries out flour. some people use a little extra salt and cool water to do a slow fermentation process. This helps build flavor.
You may want to use your machine’s dough setting for optimum results.
The oven. Generally those at 5000 feet and above do better with a boost of heat raise your oven 25° from the standard recipe temperature immediately upon placing your bread in the oven. Return the oven to the standard temperature of the recipe.
Salt. It enhances gluten strength, and is a great flavour enhancer as the elevation increases. Be sure and add some extra salt and including extracts or flavourings. The book suggested 1/4 tsp to start. It is important to note that in high altitude baking; salt controls the development of yeast and because you do not want your dough to expand too quickly be sure and include it.
At altitudes above 3500 feet you don’t always want to have your dough double in bulk after removing them from the fridge when it’s not quite double for the first and second rise and less than a third on the last then place in the oven.
Baked goods tend to stick to pans more easily at higher altitudes. Be sure and grease according to instructions or use parchment paper if you don’t have nonstick pans.
First and foremost watch the dough, not the recipe.
Hope this helps someone!
Happy baking!
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