June 15, 2015 - 7:38am
high altitude problems?
would my bulk fermentation at high altitude need extending? I am at 3400 ft. and my bulk fermentation does not get me pillowey dough like shown in some videos I have watched. I don't ever get as much air in my bread as shown in Tartine pictures.
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Just the opposite; since there is less of an atmosphere blanket at your altitude, the dough meets less resistance in its rise and should actually take less time than at sea level. Air has weight. Look to temperature, yeast and time for answers.
I spend most of the summer at 4000' and the rest of the year at sea level. I really don't notice any difference in the openness of the crumb at these two elevations. At both elevations, I have yet to achieve the kind of open crumb depicted in Tartine.
Keep an eye on it and learn what it needed. Elevation is a factor ( I am at 5280) but other factors count too, so start checking early at the higher elevation and you will be able to dial in after awhile.