Keep trying, Susan - luckily, even the experiments will be pretty tasty! I think you might try letting your loaves rise a bit longer before baking; that way, there's less chance of their centers being dense. Baking at 425°F is fine. One of the ways you deal with baking bread at altitude is to refrigerate the dough, and you're already doing that, so at this point just try the longer rise. Good luck - PJH

• Reply