June 21, 2024 - 3:40pm
First high altitude sourdough bake
I've recently picked up baking again, in particular sourdough. My baking mostly occurs at sea level in CA, but I am spending part of summer at our house near West Yellowstone at 6,800 ft.
I brought my starter with me and did my first bake here. I anticipated altitude-related problems, but it turned out fine (I made a few adjustments).
The formula was:
The "white" flour was Wheat Montana All Purpose (13.3% protein, so more like bread flour), and the whole wheat flour for the levain was KA Whole Wheat, and for the final dough, it was Central Milling T80 flour.
Process:
- Mix flour and water, autolyse for 1 hr
- Mix-in starter
- Mix-in remaining water and salt, dough temp about 74F
- 3-4 minutes of rubaud mixing
- 3 minutes of slap and fold mixing
- 4 times: wait 40 minutes, stretch and fold (with the last two being coil folds)
- Finish bulk ferment at 40% rise (75F)
- Pre-shape
- 30 minute bench rest
- Shape batard, place in banneton
- Cold retard 12+ hours
- Open bake on stone with tray with ice cubes underneath, 450F 25 minutes
- Bake another 25 at 430F
- Switch oven off, let cool in oven for approx 30 minutes
- Cool on rack completely
I like the resulting crumb and taste. Not overly sour, crumb nice and open, but no enormous holes.
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Comments
Baking at altitude can be challenging, but you certainly are off to a good start. Enjoy your time in W. Yellowstone!
Mary
That's a nice-looking loaf. I've made many much like it, though usually with more starter. I lived for some years in New Mexico at an elevation of 6000 ft, and like you didn't notice much difference from sea level so far as baking bread was concerned.
These days I'm more likely to do the cold retard at the bulk stage rather than with the shaped loaf. I think it gives more flexibility and maybe better results. But pulling out a loaf from the fridge ready to bake has a good convenience factor for sure.
TomP