First bake at 6000 ft

We just moved from sunny AZ to Cheyenne, WY. My starter seems to have made the move just fine, bubbling up nicely when fed. Unpacking is progressing, and I am starting to find kitchen things bit by bit.

I threw together a sandwich loaf yesterday just so we could have something, and wasn't sure how things would turn out. This was a no recipe/no notes concoction, put together after discovering my loaf pans. 🎉

50/50 store bought whole wheat/bread flour, 80% hydration, about 40 gm of starter discard, 1/4 tsp of yeast, 9 gm salt, and a Tbsp of olive oil. Hand mixed, a couple of rounds of S&F and mostly ignored for 5 hours. "Shaped" (it was a bit wet for real shaping, so more like organized into a loaf pan configuration of sorts), sprinkled with sesame seeds, and proofed until it was about 3/4 in above the edge of the pan edge. Topped with another loaf pan as a lid and baked at 375 F. Lid off after 30 min, and watched it every 5 min or so. The crust looked good at 50 min. Other TFL members mentioned to bake to a lower internal temp than at sea level or risk having dried out bread, so I pulled it out at 197F internal temp. 

It turned out pretty well! Sliced it for breakfast and more for lunch. It doesn't taste like SD, more of a yeast bread flavor, but a big improvement over our recent random grocery store selections. 

 I'll be learning more later, but this was an encouraging first attempt. 

Mary