Blistering Yeast Breads at Loftier Altitudes

Breads & Rolls

High altitude (over 3,000 anxiety) affects bread baking because the lower air force per unit area allows the yeast to rise 25 to 50 percent faster, and the drier air makes the flour drier. If the dough over-rises, the results might exist a heavy, dry loaf or misshapen or collapsed loaf. Make these adjustments when baking bread at high altitudes: Start checking the dough halfway through the recommended ascent time to see if it has doubled. If the dough had over-risen, punch information technology downwards and let it to rise once again. Use about a third less yeast. If a recipe calls for one package of active dry yeast (2-1/4 teaspoons), you would need to use about 1-1/2 teaspoons. Add flour slowly when mixing the dough and utilize but enough to make the dough easy to handle. If the dough is sticky, utilize greased rather than floured easily for kneading. Oil the dough and cover with greased plastic wrap to foreclose information technology from drying out while waiting to be shaped. Check doneness a few minutes before the minimum recommended baking time. Tent with foil if it's browning likewise rapidly.

Originally Published: July 16, 2008