March 28, 2020 - 9:09am
New member and looking for a High Altitude Sandwich bread recipe.
I'm a new member and looking to try making bread at home. My bread baking has been limited to pizza dough. I use bakers percentage so I have a good understanding of that. I now want to try other types of bread. I've decided that my first attempt should be a simple white sandwich bread. Sandwich bread recipes are fairly easy to find, however, I live at 7200' or 2200 meters and that's my consideration.
That said would it be possible for someone to post a sandwich bread recipe that works well at high altitudes to get me started.
Thanks
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King Arthur website that has lots of sandwich bread recipes and a section on baking tips for high altitude.
I live at high altitude and have read the various notes about having to adjust for the altitude.
What I did was to use my regular recipes to see if there was any difference.
Interestingly enough, I found that I now bake successfully without modifying any of my sea level recipes, I just have to bake significantly longer (my 50 minute bakes are now 70 minutes).
https://aces.nmsu.edu/pubs/_e/E215/welcome.html
#1 thing about high altitude and baking is that you can use less commercial yeast. If you don't you might want to punch it down and let it rise twice. Less atmosphere means it's easier for the bread to rise and thus takes less time.
Search for Colorado State high altitude baking. They have some great resources.
I've been following Chef Jacob Burton of Stella Culinary for some time. He has some great lectures on this topic, and it's free :). This is the first of a series of 3. You could jump to the second one for baking. The third one has the solution to adjusting any recipe for high altitudes.
https://stellaculinary.com/cooking-videos/food-science-101/fs-006-high-altitude-baking-cooking-science-tips-tricks
This is an old thread, but for anyone finding it in the future, I'll add my tricks from 9,300 ft above sea level.
I reduce the amount of yeast and sugar/sweetener by 25% from whatever is listed in the recipe. I slightly underproof the dough, again about 25% less than called for in the recipe. (This also happens faster than at sea level, so I have to preheat my oven waaay early.) Our climate is very dry, so it often takes an extra splash of water to fully hydrate the flour (10ml to 60ml depending on the season and the flour). With those tricks, I've had good success baking almost every sea-level recipe.
missin44, how did your sandwich bread turn out back in March?