Italian or French Bread
I live at 10,200 feet above sea level. Just when I think I have a handsome proofed loaf ready go go into a hot oven, I score the dough and the dough falls and the loafs come out of the oven flat on top rather than round. Also the crust looks dull and dry although I spritz the dough and throw some water into the oven when I am ready to put the loaves in. In about 5 minutes I throw in some more water. I have also tried a pan of water without success. I do use starter. My bread always come out too heavy and dense for my satisfaction. I have not yet accomplished nice big holes. I do proof my dough for 1 to 2 days before forming it. I wish I could make light, large hole, crusty bread that is shiny and sour tasting. I don't know if it is the altitude or my faulty techniques.