To start off with, I live at 7000 feet elevation, so baking has been quite difficult for me to master. However, I have refused to give up. This is probably the tenth bread recipe that I have tried, and the first loaf of bread that's come out PERFECT! Usually, my bread comes out too hard, too crumbly, the crust is an ugly bubbly looking thing, and it never browns. But with a couple high altitude tweaks, not a single problem occurred.
What I changed:
- I preheated my oven at the end of step 2, so the oven was completely hot when I put the loaf in.
- I preheated it to 375 instead.
- I filled a pie pan half full with water and put in on the bottom rack of my oven during preheating and baking. This was so the bread wouldn't dry out too fast.
- In step 2, I started with only using half the whole wheat flour while kneading, and added more to the dough as it got stickier. Once I could turn it 2-3 times without it sticking I stopped.
- I cut the baking time down to 20 minutes.
- I only baked one loaf at a time (but this is because I only have one bread pan).
I really hope my tips will help anyone who is having difficulties baking at high altitude. And needless to say, I will most definitely be baking this again in the near future!
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To start off with, I live at 7000 feet elevation, so baking has been quite difficult for me to...