Annie's Honey Wheat - High Altitude Help

lsr2002

15 years ago

I have made two half recipes of the Honey Wheat bread, dividing all the ingredients in half except the egg. I used one whole egg. I made the dough in my bread machine and baked in a 5" x 9" aluminum bread pan. Because our air is so dry, I did add an extra 2t water during the first kneading. One loaf lasts us about ten days, stored first loosely wrapped in plastic on the counter, and then in the fridge (I know, I know, refrigerating isn't recommended, but I didn't want to slice it and freeze it.

The first loaf smelled wonderful, but was too "fluffy" for our taste. It rose to immense height and width over the top of the pan in far less time than the recipe suggested. The flavor was great, it didn't collapse, but was just too soft. I did use an instant read thermometer and baked the bread to just a hair under 200 degrees, so it was fully baked.

I did some online research and learned that for my altitude, a little over 5200 ft, I should have reduced the yeast by 25%.

I reduced the yeast for the second loaf and it had a much better texture but still rose over the pan too much, although it was not as huge as the first. It still took way less time after shaping to rise to double. Both loaves had a fine even grain.

Should I reduce the yeast more? If so, by how much? Or should I just pinch off some dough and make two rolls along with the loaf? Would less yeast, and therefore a longer rising time, make a better loaf?

We love the Honey Wheat bread and my two cooking goals for 2011 are to make most of our own bread, since the bread we like is almost $5.00 a loaf. And to make more of my own salad dressings and save most of the $4.50 per 12 ounces of the brand we like. We can buy them, but the prices are offensive to me.

The only other bread baking experience I have had at this altitude is using Julia Child's baguette recipe, with much help for Ann-T, and the No Knead Breads from both Sullivan St Bakery and Artisan Bread in Five Minutes a Day; so little yeast is used in these breads that they were fine, plus they were not baked in a loaf pan so were not confined. And Ann was so helpful that the French bread was a success too.

I loved going to Paney Camp and learned so much from Teresa, but that was at sea level and we didn't use a bread machine.

Thanks for your advice!

Lee

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Comments (4)

lindac
15 years ago
Lee....bread doesn't rise by the clock but by volume. Forget your timer and get that bread in the oven when it's big enough!
In the years we used to ski in Breckenridge, the condo was very nearly at 10,000 feet. I baked bread daily, it rose while I was in the shower, I would punch it down, dry my hair, then shape it, have a cup of coffee while it rose and bake it while I was having my second cup.
I used the same recipe as I did at sea level... and it worked well.
Just remember never try to time the rise of bread. When it's risen it's risen....bake it!!
Linda C
annie1992
15 years ago
I'm not going to be much help, I've never baked bread anywhere except Michigan. this comes from your friendly local Extension service though, and those people know what they're talking about:

"Yeast Bread at higher altitudes:

Basic recipes for yeast breads are reliable at most altitudes. However, since fermentation of sugar is faster at higher altitudes, breads rise in one-third the time noted for lower altitudes. When baking yeast breads, carefully watch that the dough does not rise more than double its bulk. Since it rises faster, the flavor doesnÃ¢ÂÂt have time to develop. Punching down the dough twice instead of once will improve flavor as well as texture.

Start checking for the first doubling in bulk after about 30 to 45 minutes. Check for the second after 60 to 75 minutes. Salt acts as a yeast retardant so donÃ¢ÂÂt bake bread at high altitude without it."

So, I think you can reduce the yeast even further, and watch that rise as LindaC says, and put it in the oven when it's "ready".

Good luck, and just think of all the yummy "experiments" until it's the way you want it, LOL.

Annie
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lsr2002
Original Author
15 years ago
Thanks Linda and Annie. I did find some information when I Googled for High Altitude Yeast Breads but nothing as concise as saying that it could double in as little as thirty minutes. I'll try cutting the yeast in half and see what happens. I think I was afraid to put it in the oven so quickly, but I'll keep Linda's phrase in mind "When it's risen, it's risen."

I am happy that both loaves tasted good. I'll let you know if the third time is the charm.

Lee
annie1992
15 years ago
Lee, I'll be looking forward to seeing how this turns out, bread is so easy, and so difficult sometimes.

Annie

Annie's Honey Wheat - High Altitude Help

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lindac

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