I live in a city that is 2,000 meters (6,557.4 feet) above sea level and I am having some
trouble baking bread. The truth is that I do not know if my problems are altitude related
or noob related. hehe
1) I am trying to bake baguettes with poolish from BREAD by Hamelman.
All goes ok and I have reduced the hydration to 60% to avoid the dough being
too sticky at pre-shaping and shaping.
The problem is that my baguettes are blond!!! They do not brown on top, I place them
in the oven in a triple baguette "mold" with little holes all over, and they brown on the
buttom but are totally pale on top. They taste very good but no color. Why is that?
2) Another problem I have is with the starters. I am keeping a stiff starter and a liquid starter,
both wheat. They behave great in their little containers when I feed them, even after taking
them out of the fridge; but when I incorporate them to the bread, they do not do anything...,
they do not "lift"/expand/grow the bread. Why is that?
3) Does anybody has some links to resources about baking bread in high altitudes? I have read
a lot of stuff, and some times the info is contradictory, and sometimes it goes against the
baking of good bread, like decreasing hydration to 55% which we know would be bad for bread
to develop... any help on this will be greatly appreciated...
Thanks in advace to all...