Hello everyone, from 6000 feet
Hello everyone. I am a life long bread baker, like 50 years, but at or near sea level. I have baked bread in Texas, Michigan, Minnesota, and Romania with no problems at all. I am hoping you brilliant bakers here can help me solve once and for all my serious problem with bread at 6,000 ft.
I moved here to Denver several years ago from Romania at sea level, and I had no problems there. But being at 6000 ft. has ruined my bread baking. I read several forum discussions of hi alt. bread baking where people say they are not having problems. One person at 8,000 ft said they make no adjustments. I talked with my local county extension agent and she gave me a lot of adjustments and told me to pretty much throw out all I knew from baking in Houston. Even with her suggestions I am not having success.
The problem I have every single time, until I have given up, is my bread collapses at the end of my second rise. It looks perfect, but then collapses. Especially when I move it to the oven, it deflates before my eyes. My last effort, hot dog buns, came out miniature flat breads. I have tried putting it in the oven before it has fully doubled but it deflated in the first few minutes of baking. A Pullman loaf is impossible. I didn't have luck with making my own sour dough starter either. After one successful loaf, the starter just died on me. Even my bread machine bread collapses. I have used both diastatic malt and gluten additives. I have tried every brand and type of flour from artisan to spelt. What am I doing wrong? I am desperate for a solution. Any advice will be most welcome.