Hi, Adair. Hydration is going to be more critical than ever at altitude. Definitely start with 1 1/4 cups of water; depending on weather conditions you may want another 2 tablespoons. Cut the yeast to 2 teaspoons. Let the first rise get going for about 20 minutes on the counter, covered, then put the dough in the refrigerator for an hour to slow it down. After the first rise, form your loaf and put it in the pan; you can either let the second rise happen in the frige or just watch it like a hawk; it's going to go up quickly. Use 375°F for your oven temperature, and test if for doneness at 30 minutes. Good luck, and let us know how it goes! Susan Reid

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