Tartine recipe at high altitude
Greetings-I'm back in Colorado with a sesame loaf from Tartine purchased yesterday. I've baked Country Loafs from the Tartine recipe about 25 times and still just can't seem to get there.
What is missing is the oven spring and open crumb. I'd say I get about 1/2 the spring I should and a very dense tight crumb. Other than that its still the best bread I can find in Colorado.
I don't know much about baking. This bread is the first thing I've ever tried. I'm guessing I need to make some adjustments for altitude. Since the Country Loaf recipe is well known, any suggestions out there for modifications due to baking it at 5280 ft?