November 24, 2024 - 6:21pm
Baking at 9k feet!
I had issues bakjng bread when I moved to Colorado and lived at 6,500 ft. I moved to 9k. And it's been rough. Doughy inside on Friday. Today good inside, too hard and brown on the outside. Any suggestions? I increased the temp. Maybe next time temp as directed, but more time?
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Follow directions closely - expect failures - especially at the start. Adjust as needed for the attitude - which should be in the directions. Most likely it'll take a few - but it'll work out if you do. Enjoy!
I didn't notice a difference in baking sourdough hearth breads between sea level and 6000 ft in New Mexico. I used to go back and forth twice a year so I had plenty of chances to notice any substantial changes. Higher than that I have not tried. At 9000 ft, water will boil at 194 deg F so you should look for internal temperatures close to that, say 192 - 193 deg F. I think you would do better using a lower oven temperature.** You have to drive out the water, which can be done at lower temperatures for a longer time, and not overcook the crust, which will tend to dry out rapidly in the thin, dry air.
** Although King Arthur recommends higher baking temperatures.
At sea level, the only breads I would think about baking to such low internal temperatures are enriched breads. Maybe that would be a good place to start. Covering the loaf during the later part of baking would probably reduce drying out and over-browning. A covered pan such as a Pullman pan might help, too. If the loaves seem doughy inside, they probably need to have the bake extended at a lower temperature to help drive out the extra moisture.
This link seems helpful:
https://forum.breadtopia.com/t/high-altitude-baking/6868
In the dry air, flour can dry out and need more liquid. Some people recommend using bread flour instead of all purpose. Everyone says to cut way back on the yeast amount because dough will rise much faster than at sea level. That's another effect I didn't notice at 6000 ft.
TomP
Try to bring the temperature back to the recipe recommendations, but increase the baking time. This will help the dough cook through without drying out the crust. Also, consider reducing the amount of flour—at higher altitudes, dough may require less flour than at sea level.
Everyone. I did follow the instructions. It didn't have any for high altitude. I made it yesterday but didn't have so many proofings, I put the temp at 475 (I think), and didn't let it ait in the oven for 30+ minutes with the oven off. It turned out much better. I used the steam bake on my oven.
I want to try different variations, but when I make my dinner rolls today, I will use less wheat. Or may I need oil or milk for softer texture? The fact that I had a good result yesterday was very gratifying.
Oil especially will make it softer - as will milk. A low protein will also help but may not be available where you are. Watch the baking - especially at the end. Enjoy!
9000... hmmm... interesting challenge I bake at 7000 feet, and when using a sea-level recipe, I have to use significantly less yeast/leavening (40-50% less), increase hydration (air holds less moisture at altitude and low temps, it is no doubt colder at 9000 ft., and your flour likely drier), ferment longer, and bake at higher temps, often for a little longer. The latter is counter to your "too hard and brown" crust, though.
What kind of oven are you using? Gas or electric? Same one that you used at 6500 ft.?
Hi The oven is electric. KitchenAid with convection option. It's new to me. It came with the house. I don't bake with the convection. I did use steam (as I did at the old house). I'm on the fence about that. Maybe use steam tray, but don't spray the oven. Or maybe I need more because it's drier up here. I'll try your suggestions. The last loaves I made turned out well. I kept the temp at 425. Temps here are typically 10-20 degress cooler than where I used to live, same vicinity, farther up the mountain. I read an article recently where the author said either increase the temp or time. He prefers increased time. That worked for me last time. Thanks
With outdoor temps that much cooler then previous, I would bet that moisture is playing a big role in this. Not only does cooler air "hold" less moisture, it dries after entering your house. Consider the 2nd chart on this page:
https://www.engineeringtoolbox.com/water-vapor-air-d_854.html
Let's say the outside air is 40ºF and 50% RH (it's probably lower than that...). It enters your home and warms up to 70º. The RH is now 20º. Why? The air has expanded, but the amount of moisture it brought in is the same. The air is drier.
I wouldn't be surprised if you feel this in your respiratory system.