Hi, I love this bread and bake it at least once or twice a week for my family. I live in New Mexico where the altitude is 5000 feet above sea level. so I have made some minor adjustments. 3 1/3 cup water, add 2 xtra tbsp of flour and 1 tbsp - 1/2 tsp of yeast. I bake at 470 degrees. I try to bake until thermometer reads 200 (about 1 1/2 hours) but sometimes the bread starts to burn on the bottom if I keep it in the oven too long. While it tastes delicious and with a little toasting is perfect, my bread is always a little moist and I don't really get those nice irregular holes in the bread. I called the hotline and they suggested speaking to a local baker. I tried with no results. Anyone out there who has baked this bread at a high altitude, please let me know your results. THanks

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