High altitude baking

Yield: 1 servings

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Baking yeast bread in Colorado is not difficult. Bread dough doubles in size more quickly at high altitudes than at low altitudes. The rising time for your recipe should be decreased. The dough should be allowed to rise only long enough to double its size. Allowing bread dough to rise too long may cause over-fermentation resulting in bread with a coarse open texture and a yeasty flavor. To test whether or not the dough is light enough to punch down, press tip of finger into dough. If a dent remains in the dough, it is ready to punch down.

The following adjustments may also help convert a bread recipe into one suited for high altitudes:

Decrease yeast by ½ teaspoon for every tablespoon of yeast in the recipe. Decrease sugar by 1 teaspoon for every tablespoon of sugar in the recipe. Decrease total time for rising by about 30 minutes for a two-loaf recipe. Flours tend to absorb more liquid in high, dry climates such as Colorado's. Therefore try using a little less flour in your recipe. However, it is best to judge by the "feel" of the dough rather than the amount of flour used. Changes in weather and humidity can also cause differences in the actual amount of flour needed. Add flour until you have a soft dough that pulls away from the sides of your mixing bowl. It is not necessary to adjust oven temperature for yeast breads at high altitudes. Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers From the collection of Jim Vorheis

Submitted By JIM VORHEIS On 10-15-95

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