Getting bread to rise properly in desert?

1. Tap water is different, place to place. Water from wells, whether on your property, or municipal water that comes from wells, can be different from water that comes from rivers, lakes and reservoirs.  Other factors can come into play. Does your domicile have a water softener?  Does your drinking/cooking water bypass or go through such a "softener"?  Are you using special bottled water?  I find that bottled _spring water_ works best.  "Filtered water" is often lacking in minerals that boost the yeast.

2. Generic flour can be different based on region. Are you using All-purpose flour?  All-purpose flour in the south can have lower protein than the same label does in other regions.  Did you change flour brands when you moved?  Maybe the flour you're using now just doesn't match what you used before.  What brands/types have you tried so far in TX?

3. Did you change yeast?  Changing brand or from Instant dry yeast to Active dry yeast might make a difference.

4. Hydration issues.  Even the same brand of flour might be drier in TX, losing moisture just by sitting on the store shelf.  Is the dough you're making now stiffer or looser than before?  Did you adjust the amount of water to get the same dough "feel" ?

 4. Elevation. Various parts of El Paso are about 3,700 to 5,000 feet above sea level.  What was your elevation before?   Have you made adjustments for elevation? Here's a reference page for elevation ( altitude ) adjustments:  https://www.kingarthurbaking.com/learn/resources/high-altitude-baking

than New England. The descriptions of the finished loaves certainly sound like the dough is fermenting faster than before and you can no longer time the dough "by the clock."  At least until you figure out local dough behavior. That might include reducing yeast and leavenings by a lower % to watchfully covering dough to prevent evaporation and keeping trackof the weather.

The temperature of your ingredients may have also changed.  And a new oven doesn't help either.  You got my sympathies.  Keep a detailed notebook including dates (seasonal changes) location etc. with baking notes, pans used, oven type. The more detail the better, at least for a while. Figuring out the differences will make it easier if you ever go back to NEng and bake while visiting.         

Good morning from sunny and warm AZ, from a fellow former New Englander. 🏜️

I'm definitely not an expert.... I didn't start baking bread until about 2 years ago, years after moving here. But I think Dave both Dave and Mini are on to something. 

We used to live in Carlsbad NM, which is practically next door to you, lol. Water in the entire southern NM / W Texas region varied tremendously. Our well water was fantastic, easily "drink from the hose" great stuff. Others near by had terrible water, and a softener/filter was necessary to make things remotely drinkable. You might try bottled water and see how it goes?

Hydration seems to vary a bit for me here, depending on what type of flour I use and how dry things have been weather-wise. Lately I have been using less water with the monsoon in in full swing. I'm not sure how that compares to your experience along those lines.

And temperature/humidity. Proof times for my bread here (~ 45 min east of Phoenix) are definitely faster this time of year. I primarily bake whole wheat (home milled)  sourdough, and in summer it's pretty common for me to do a one-day ferment and bake. 

I suspect none of that specifically addresses your issue. Still, it may be some starting points to explore. Good luck!

Mary