Newbie with a ? about altitude....

There really don't seem to be any good charts for bread making, but I've found that this article includes most of the best tips: https://www.kingarthurflour.com/learn/high-altitude-baking.html

You'll notice that their very first recommendation is to contact the Colorado State U for more detailed info!

I'm not at quite as high an elevation as you are, but have found that I have to use less leaven (whether commercial yeast or sourdough) or expect faster rises when I follow a recipe.  I plan for my final internal baked temperature to be at least 5-10 deg F lower than most recipes call for (boiling point of water is 212 at sea level, so a lot of bread recipes ask for a baked temperature of 210 or so --- mine is done at 198-200, depending on the weather). 

I've never tried a no-knead recipe, but I think that the idea is to use a tiny amount of yeast and let it go for a long, retarded rise in the fridge, right?  What you might be finding is that your dough is fermenting faster, so you should be pulling it out of the fridge sooner or using a bit less yeast.  It really is a case of needing to watch the dough and not the clock to see when your dough is actually ready...

If you give us the actual recipe and procedure that you are using, then you might be able to get more precise advice.

Again, welcome - and happy baking!