Hi - I tried this recipe yesterday, but I think I need to adjust the recipe! Moving from the east coast to Colorado has been great, but I usually need to adjust something for higher altitude. The bread had no trouble rising, but the second rise deflated and came out flat when I baked it. Any suggestions? It sounds as though it proofed for too long the second time if the second rise deflated. Shorten your proofing time by about 15-20 minutes and see if that helps. You can find our helpful high altitude baking tips here. ~Amy

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