We live over 4,500 feet above sea level. This means that I have had to tweak my baking a bit. My bread though… My bread has never turned out that great since we moved here, no matter how many different things I have tried, until my sister-in-law shared her recipe with me and some helpful tips!
So I thought I would share with you too in case you have the same dilemma or are just looking for a good bread recipe. This has been adapted from the whole wheat bread recipe that used to be on the back of the King Arthur Flour bag. In my SIL’s words:
This recipe makes one loaf.
2 1/2 teaspoon yeast
1 1/3 cups warm water
1/4 cup vegetable oil
1/4 cup honey
Approximately 3 1/2 cups flour
1/4 cup powdered milk
1 1/4 teaspoon salt
(1/4 cup flax meal)–this is not part of the original recipe but if I have it I like to put it into the bread.
More often then not, I make this by hand so this is the way I make it. You may find that a different technique works better for you.
1. Run the hot tap water until it steams. Measure your water and pour into a large mixing bowl. Add the oil, honey, and salt.
2. Add around a cup of flour and mix for about 30 seconds. (This can be done in a large stand up mixer, or with a small hand mixer, or just a wire whisk, etc.)
3. Add the yeast. cover with a clean kitchen towel and let rest for 10 minutes to activate the yeast.
4. After 10 minutes, add the dried milk and flax if using. I never measure the flour–instead I just add about a cup at a time and keep mixing until the dough is formed. If you’re using a standing mixer it’s usually until the dough pulls away from the sides of the bowl, but will still sort of “stick” to the bottom. My big mixer died so I start with a small hand mixer until the dough gets too thick. Then I just dump it out onto a clean counter and add/mix the flour by hand. I know that I’ve added enough flour when the dough is moist and my hand sort of “sticks” to it, but I can easily pull my hand away without taking any dough with it. Knead for about 5-10 minutes.
5. Using a large bowl, (you can use the one you mixed the dough in if you want). Either generously spray the bowl with a non-stick cooking spray, or spread a thin layer of vegetable oil around the bowl, or grease the bowl with vegetable shortening–your choice. Then place the dough in the bowl, turning it a few times to coat the dough. Generally what I like to do is turn the oven on foronly a minute, while I’m greasing the bowl, just to warm it up.
6. Place the dough in the oven and cover once again with a clean dish towel and let rise for an hour to an hour and a half, (or longer) until the dough has doubled in bulk. When it’s rounded over the top of the bowl then I know it’s done.
7. What I do next is spread a little oil, or shortening on the counter. Then I dump the dough out onto the counter and punch it down. Roll it into a log and divide into loaves, (if making more than one).
8. Place the loaves into a greased bread pan(s) and press down flat into the pan, until the dough fillsthe corners and it’s level on the top. I’ve found that this helps with air bubbles and gives the loaves a more uniform shape.
9. Bake in a 350 degree oven for 20 minutes. Loosely cover the loaf(ves) with foil and continue to bake for 17-20 more minutes. Remove the bread from pan(s) and place on a cooling rack. I usually rub/spread some butter on the tops. Cool completely before wrapping and storing.
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If you live at high altitudes follow these changes: Halfway through baking time when you drape the foil on top turn the oven down from 350 to 325 and extend the cooking time 5-10 minutes.
I really like how the recipe calls for shaping the loaves with shortening instead of more flour. It really helps you not dry out the bread with too much flour. The flax seed is a nice touch. I think adds that extra fat from the flax, along with the shortening for loaf shaping technique, helps it not be so crumbly either. I used white wheat flour and it tastes delicious!
Let me know if you try it!
FAQs
Real Quick: How to Adjust Bread Baking For High Altitude
Increase oven temperature by 25 degrees over what the recipe calls for. Generally, increase baking time unless oven temperature increases. Generally, increase hydration. Sometimes a decrease, but not always.
How do I get my bread to rise in high altitude? ›
At higher elevations, yeast can rise 25 to 50 percent faster, so reducing the amount of yeast and other leavening agents is key. Some bakers will also cool yeast by allowing it to rise in the refrigerator in a bread bowl first or punch it down twice to slow the expansion of gas in the dough.
What are the secrets to successful high altitude baking? ›
Here are a few other tips to try.
- Reduce the sugar. Decrease sugar by 1 tablespoon per cup.
- Increase the flour. Add 1 tablespoon of flour at 3,500 feet. Add an additional tablespoon for each additional 1,500 feet.
- Increase the baking temperature. Increase the oven temperature 15 to 25° F.
Changes at high altitude
Since leavening and evaporation proceed more quickly, the idea is to use a higher temperature to set the structure of baked goods before they overexpand and dry out. Decrease by 5-8 minutes per 30 minutes of baking time. Baking at higher temperatures means products are done sooner.
How much flour do you add for high altitude baking? ›
For all altitudes, add up to 2 tablespoons more flour per cup called for in the recipe.
How do I adjust my baking in Denver? ›
Here are suggested adjustments: Colorado's climate is dry, so you'll need to increase liquids and eggs by 10 to 15 percent. That could mean substituting extra large eggs for large eggs. For each cup of liquid the recipe calls for, add 1-2 tablespoons of more liquid.
Why is my bread so dense high altitude? ›
Baking Bread at High Altitudes
There can be a big difference in how yeast behaves if you live above 4,000 feet (1,220 meters). With less air pressure constraining the rising dough, it balloons up too quickly and then collapses abruptly, giving you dense bread.
Is it better to bake bread at sea level or high altitude? ›
Low air pressure has two main effects on baked goods: They will rise more easily, and lose moisture faster; liquids evaporate more quickly since water boils at lower temperatures at high altitude. As leavening occurs faster, gas bubbles tend to coalesce into large, irregular pockets in a batter or dough.
Does high altitude affect bread baking? ›
At high altitudes: Air pressure is lower, so foods take longer to bake. Temperatures and/or bake times may need to be increased. Liquids evaporate faster, so amounts of flour, sugar and liquids may need to be changed to prevent batter that is too moist, dry or gummy.
What is considered high altitude baking? ›
Most cookbooks define high altitude as anything above 3,000 feet above sea level, although at 2,000 feet the boiling temperature of the water is actually 208 °F instead of 212. Above 2,500 feet, the air becomes much drier.
Above 2,500 feet, the atmosphere becomes much drier. The air has less oxygen and atmospheric pressure, so cooking takes longer.
Why do you have to reduce sugar when baking at high altitude? ›
You may find yourself needing to cut back fat and sugar since they become more concentrated at high altitude with the more aggressive evaporation of liquids. 3,500 to 6,500 feet: Reduce sugar up to 1 tablespoon, increase liquid 1 to 2 tablespoons, reduce baking powder/soda 1/8 teaspoon.
Is Denver considered high altitude for baking? ›
Many Colorado bakers have experienced demoralizing baking disasters due to Denver's high altitude and dry climate: collapsed cakes, overflowing batters, and dry, flavorless pastries. It's no surprise, since many recipes are developed for sea-level baking and require special adjustments for Denver's lofty elevation.
Why do you add more flour at high altitudes? ›
The air pressure is lower at higher altitudes; when you add extra flour to your baked goods, it prevents them from rising too quickly or too much.
How do you adjust to high altitude? ›
Top 11 High Altitude Tips
- Stay below 7,000 feet the first day. ...
- Give your body time to adjust. ...
- Avoid strenuous exercise on the first day. ...
- Limit alcohol and caffeinated beverage intake. ...
- Drink more water and replenish electrolytes. ...
- Eat more calories. ...
- Use sun protection. ...
- Bring layers.
To balance the higher temperature, decrease the bake time by 5-8 minutes per 30 minutes of bake time. Increase Liquids: With the drier air at higher altitudes, it is important to increase the amount of liquids in your recipes. This will help to prevent your baked goods from becoming dry and crumbly.
At what elevation do you adjust baking? ›
From 5,000 feet to 7,000 feet, baking is often improved by raising the oven temperature 15°F to 25°F, because the higher temperature quickly sets the batter's cell structure. Between 7,000 feet and 9,000 feet, raising the temperature can sometimes cause over-crusting on the surface of baked goods.
How do you adjust cooking time for altitude? ›
At altitudes below 1,000 feet, boil foods for 10 minutes. Add an additional minute of boiling time for each additional 1,000 feet elevation (for example, at 3,000 feet, boil for 12 minutes). Spinach and corn should be boiled for 20 minutes at all altitudes. This is due to the high density of these vegetables.
