You'll want to take a look at our high elevation baking charts: http://bit.ly/1xgg65Q If you're hesitant about steam in the oven, using a cloche or a long covered baker would be a better option for you. The lids are left on for part of the bake, creating a self-contained steamy environment without spraying or a water pan. You remove the lids toward the end of baking to allow the bread to brown. Happy baking! Laurie@KAF

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