SC - bread adjustments for higher altitudes

[Decker, Terry D.]

For most yeast leavened breads, you don't have to worry much about altitude.
Since you're using a sweet dough, I would recommend running a couple test
batches.  Sweet doughs tend to be more finicky about baking conditions than
plain doughs.  Run one according to the recipe, if it comes out, fine.  If
it doesn't, then you have to decide which changes need to be made.

The problem with high altitude baking is water boils at about 198 degrees F
at 7500 feet.  The boiling point of water at sea level is 212 degrees F
(this does not change appreciably until above 2500 feet).  For the high
altitude baker, this means the internal temperature of the bread is lower,
lengthening the baking time, while the liquid in the product is evaporating
faster, drying out the crumb.

If the first batch doesn't turn out, use just enough flour to keep the dough
from being overly sticky (around 16 cups with the recipe given) and try
baking at 400 degrees F to raise the internal temperature of the loaf.

If you are interested in solving the problems of high altitude cooking, take
a look at the Colorado State Extension Publications at:

http://www.colostate.edu/depts/CoopExt/PUBS/FOODNUT/pubfood.html

Bear


> Hi All!
> Well I am back to bread again ( seems a recurring theme with me hehe).
> I wanted to give a friend Devra's yummy oatmeal bread recipe, but hte
> problem is she lives at a higher altitude so I dont know how to adjust
> the recipe for her?  Anyone out there have any experience with this?
> She is at 6500 ft
> I would really appreciate any and all input.  I have included the
> original below.
> 
>                   Oatmeal Bread with Cooked Oatmeal,
>       from On Bread, by James Beard. Alfred A Knopf, 1973, copyright
> 1973
> James A Beard
> 
> [The original recipe is for 2 small loaves.  I 'm giving the quadruple
> version
> I usually make, because otherwise it's all eaten up in one day.  It
> freezes
> nicely.  Actually, I've made a few small changes, but it's his recipe,
> really.]
> 
>             Ingredients
> 4 C (1 quart) coarse rolled oats
> 4 C (1 qt) boiling water
> 
> 8 pkgs (8T, scant) dry yeast
> 4 tsp granulated sugar
> 1/8--1/4 tsp ground dry ginger
> 1 C warm water (to proof the yeast)
> 
> 1 Qt warm milk {either regular or 1/2-1C dry milk, then fill up qt
> measure
> with  regular}
> 4 Tblsp salt (I usually use coarse)
> 1 C dark brown sugar, packed
> 16-20 C (4-5 Qt) white flour
> 
> 1) Cook the oats in the boiling water until thickened, about 3 minutes.
> Pour
> into a very large mixing bowl and cool to lukewarm.
> 
> 2) Stir yeast, ginger, and sugar into warm water.  Let it sit a few
> minutes to
> proof.
> 
> 3) Add warm milk, salt, brown sugar, and yeast mixture to the lukewarm
> oats.
> 
> 4) Stir well, then stir in 14-16 C flour, (3-1/2 --4Qt), in medium-sized
> 
> dollops.  (Original says to add 1 C at a time, but we're talking larger
> here.)
> 
> 5) Turn out onto floured board and knead into a smooth, pliable, elastic
> 
> dough.  If necessary add up to 4 C more flour.
> 
> 6) Kneading will take 10-20 minutes.  Final dough will have a wonderful
> feel.
> 
> 7) Shape into ball, put into well-buttered bowl, and turn to coat on all
> 
> sides.  Cover with damp towel and let rise in warm, draft-free place
> until
> doubled, about 1-11/2 hrs.
> 
> 8) Punch dough down and knead for 2-3 minutes.
> 
> 9) Shape dough into 4-5 large loaves. Place in buttered loaf pans,
> cover, and
> let rise again until about even with top of tins, or almost doubled.
> 
> 10) Preheat oen to 375^ F, place tins in the center of the lowest rack,
> and
> bake for about 45 to 50 minutes, until loaves sound hollow when rapped
> on the
> bottom.
> 
> 11) Return the loaves, without the tins, to the oven rack to bake for
> about 5
> more minutes, then remove to racks to cool.
> 
> Beard says that you can coat the crust with butter at this point for a
> soft
> crust, but I think the crunchy crust is much nicer.
> 
> NB: When you are shaping the loaves (flatten to an oval, then roll up
> firmly)
> you can sprinkle them with chopped nuts, and/or cinnamon and sugar mix.
> 
> 
> Thanks!
> Morwenna
> 
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