How To Bake Sourdough Bread At High Altitude The Perfect Loaf Increase 15 to 25°f; use the lower increase when making chocolate or delicate cakes. since leavening and evaporation proceed more quickly, the idea is to use a higher temperature to set the structure of baked goods before they overexpand and dry out. baking time. decrease by 5 8 minutes per 30 minutes of baking time. High altitude (over 3,000 feet) affects bread baking because the lower air pressure 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 be a heavy, dry loaf or misshapen or collapsed loaf. make these adjustments when baking bread at high altitudes: start checking.
How To Bake Sourdough Bread At High Altitude The Perfect Loaf When baking bread at a high altitude, your rising time will be much shorter than at sea level. consider decreasing the amount of yeast in the recipe by about 25% and refrigerating the dough during. Increase oven temperature by 25 degrees over what the recipe calls for. bake time. generally, increase the baking time (unless you increase the oven temperature) dough hydration. generally, increase hydration. leavening (sourdough, chemical leaveners) sometimes a decrease, but not always. 2. increase the amount of liquid in the recipe if using wheat or rye flour. add 1 tbsp. or more than the recipe calls for. these coarse flours lose even more moisture than white flour does at altitude. 3. add additional liquid, 1 tbsp. at a time, if the dough seems to dry. Baking bread at high altitude. making bread at higher altitude is most affected in the rising times. generally, breads will rise quicker than at lower elevations. since flavor in breads takes time to develop, it may be necessary to punch the dough down twice to allow the flavor more time to develop.
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