{"id":986,"date":"2012-02-15T17:08:54","date_gmt":"2012-02-15T17:08:54","guid":{"rendered":""},"modified":"2016-04-22T17:28:59","modified_gmt":"2016-04-22T23:28:59","slug":"altitude-baking-bread-recipe","status":"publish","type":"post","link":"https:\/\/pantryparatus.com\/articles\/altitude-baking-bread-recipe\/","title":{"rendered":"Altitude Baking & Bread Recipe"},"content":{"rendered":"

I thought I\u2019d show off; I\u2019d learned how to bake at sea level, but I was staying with friends in Colorado, at roughly 7,000 ft.\u00a0 Disaster.\u00a0 I had to learn quickly about altitude baking.\u00a0 After I\u2019d moved to Montana things evened out for me at just less than 3,000 ft.\u00a0 I did not find much difference between sea level and Montana as far as the outcome of baking, even though a few minor adjustments were still necessary along the way.<\/p>\n

\"Chaya<\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 That’s Pike’s Peak in the background.<\/em><\/p>\n

We are visiting our friends now, and I baked two loaves of rather concave bread yesterday.\u00a0 I have to laugh at myself, at how much I\u2019d forgotten\u2014the formulas for re-writing the recipe, the texture of the dough while kneading.\u00a0 Every two minutes I was showing the dough to my friend: \u201cAm I done kneading yet?\u201d I would ask.\u00a0 So much of baking for me is in the hands.<\/p>\n

If you find yourself above 3,000 ft altitude, my bread recipe<\/a> might not work entirely well for you.\u00a0 You may have to try a few substitutions until you create your own perfect recipe.\u00a0 For a more complete understanding of high altitude baking, let me suggest this high altitude baking site<\/a> to answer your bread baking questions.<\/p>\n

The science of altitude changes things.\u00a0 The boiling point is lower (it drops about a point for every additional 500 ft incline).\u00a0 The air is drier and moisture evaporates much more quickly. \u00a0It\u2019s extremely difficult to have a muffin top or a dome on a loaf of bread. \u00a0Although baking is as much art as science, ignoring these changes will not work to your favor.\u00a0 One of the more notable differences is the need for extra moisture.\u00a0 This makes the dough stickier and wetter.<\/p>\n

\"wet<\/p>\n

\u00a0 My recommendation is to start with a high altitude recipe instead of attempting to modify a sea level recipe, if you are higher than 3,000 ft.\u00a0 Here are a few tips for you if you are higher than 3,000 ft and really want to try modifying your own recipe:<\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 *Decrease rise time to once, and only approximately 30 minutes!<\/pre>\n
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 *Decrease fats, increase moisture--since the moisture decreases faster, the remaining imbalanced ratio\r\n                \u00a0of fat  will\u00a0 weaken the bread.<\/pre>\n
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 *Increase the baking temperature by 10-15 degrees to keep the leavening gases from collapsing your \r\n                 beautiful loaf of bread.<\/pre>\n
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0*Extra Moisture!<\/pre>\n
My friend graciously gave me her recipe, which she adapted over time\u00a0 from a local breadbaker.<\/p>\n
Her one comment was, \u201cI wish my bread held together better\u201d.\u00a0 A typical troubleshooting tip I give is to add an extra egg. \u00a0I did that yesterday and the bread was much more \u201ccakey\u201d than I had anticipated, but it does make great toast.\u00a0 Thought I\u2019d pass that along to you\u2014I think next time I would adjust the cooking temperature.\u00a0 If anyone plays with this recipe, please comment and let me know what you have tried!<\/p>\n
High Altitude Bread<\/strong><\/h2>\n
Preheat oven to 375\u02da<\/em><\/p>\n
Makes 2 loaves<\/em><\/p>\n
2.5 cups warm water<\/h6>\n
1 \u00bd Tbsp yeast<\/h6>\n
\u00bc cup oil<\/h6>\n
\u00bc honey<\/h6>\n
1 egg<\/h6>\n
\u00bd tsp lecithin<\/h6>\n
\u00bd Tbsp lemon juice<\/h6>\n
\u00bd Tbsp salt<\/h6>\n
5 cups hard wheat flour<\/h6>\n
<\/h6>\n
    \n
  1. Proof your yeast in hot water and a tablespoon of sweetener for approximately 10 minutes.<\/li>\n
  2. Combine other ingredients.<\/li>\n
  3. This batter will feel much moister, will require more stirring initially to thicken the batter.<\/li>\n
  4. Oil your hands before turning out onto the counter.\u00a0 Avoid adding more flour, and knead bread for 15-20 minutes.<\/li>\n
  5. Immediately put dough into bread pans and let rise.\u00a0 I used the Excalibur dehydrator for the temperature-control factor.<\/li>\n
  6. Bake for 30 minutes.<\/li>\n<\/ol>\n
    \"bread<\/p>\n","protected":false},"excerpt":{"rendered":"
    I thought I\u2019d show off; I\u2019d learned how to bake at sea level, but I was staying with friends in Colorado, at roughly 7,000 ft.\u00a0 Disaster.\u00a0 I had to learn quickly about altitude baking.\u00a0 After I\u2019d moved to Montana things evened out for me at just less than 3,000 ft.\u00a0 I did not find much […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[54,53],"tags":[159,468],"yst_prominent_words":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9Fvks-fU","_links":{"self":[{"href":"https:\/\/pantryparatus.com\/wp-json\/wp\/v2\/posts\/986"}],"collection":[{"href":"https:\/\/pantryparatus.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pantryparatus.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pantryparatus.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pantryparatus.com\/wp-json\/wp\/v2\/comments?post=986"}],"version-history":[{"count":0,"href":"https:\/\/pantryparatus.com\/wp-json\/wp\/v2\/posts\/986\/revisions"}],"wp:attachment":[{"href":"https:\/\/pantryparatus.com\/wp-json\/wp\/v2\/media?parent=986"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pantryparatus.com\/wp-json\/wp\/v2\/categories?post=986"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pantryparatus.com\/wp-json\/wp\/v2\/tags?post=986"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/pantryparatus.com\/wp-json\/wp\/v2\/yst_prominent_words?post=986"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}