Coyotewoman, I am only at 3500 feet and although water boils at a lower temperature I will bake until the recommended temp in the recipe and have never had my bread overdone and dry. I try to stick to a recipe as much as possible the first time and see how it goes, if I like the taste, I make notes for the second time when I start playing with altitude adjustments. Also, I'm sure you know this but your dough will rise much quicker than the recipe states and you can also decrease the yeast (about 20%).

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