Home Bread-Bakers v098.n020.11

High Altitude Bread Baking

BreadMagician@prodigy.com ( LINDA REHBERG)
Mon, 2 Mar 1998 20:43:33, -0500
To: Rick

Irwin Franzel came up with the solution when he
vacationed in Denver several years ago.  He was kind
enough to allow us to reprint his advice in our book
Irwin and ourselves:
  At higher elevations, the dough "overproofs."  Due to the 
lower barometric pressure at high altitudes, the carbon     
dioxide gas bubbles created by the yeast expand more        
rapidly.  Therefore, the bread rises too high, the gluten   
loses its strength, and the bread collapses during baking.  
Try the following combination of suggestions:               
  Reduce the amount of yeast by about 1/3.  This will create
less carbon dioxide and the bread will not rise as quickly. 
  Increase the salt by 25%.  This will have the same effect 
as decreasing the yeast.  The bread will rise slower and be 
less likely to sink during baking.                          
  Add from 1/2 to 1 T gluten per cup of flour.  Increasing  
the gluten will give added strength to your bread.          
  Watch your dough as it mixes.  You may need to add at     
least 1 to 3 T more liquid since flour stored at high       
altitudes tends to be drier.                                
  Two other options:  Because of the rapid-rising nature of 
high-altitude breads, try baking them on the Rapid Bake     
cycle of your machine to reduce the rising time.  Or, if    
your machine has a programmable mode, watch the loaf as it  
rises; when it nears the top of the bread pan, switch to the
Bake cycle manually.                                        
  Hope this does the trick for you!

Linda Rehberg