I live at sea level on Kodiak Island. I have tried to make this bread two times now, and though the flavor is ok, it never rises as high as the pictures you present. I follow the recipe exactly...Is there something I need to do different because I am at sea level? Also, if a loaf is taken out of the oven at the right time and it looks golden brown on the outside, but later when cutting it, the inside still seems a little too moist....Should I put it back in and try to bake it again for a bit? Or ...?
Thanks for you response!

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