New baking environment

I recently moved to a higher altitude, less humid region (Albuquerque, NM) and have started back in on the bread game. So far (still with little experiementation) I find that loaves which usually have a chewy but firm crust are generally flakier. My guess is that the dry environment affects the crumb and crust, drying it out quickly. I was wondering if anyone has experience with dry climate baking and any suggestions as how to turn out more moist and consistent breads. My next effort will be to play with higher hydration doughs. Any tips? Thank you!