Altitude will certainly have a big effect on bread doughs, particularly in the rise time and proofing speed. I often use both our KAF altitude tutorial (http://www.kingarthurflour.com/recipe/high-altitude-baking.html) and the New Mexico State University resources page on high altitude baking when I'm looking at possible issues the elevation might cause (http://aces.nmsu.edu/pubs/_e/e-215/welcome.html). As they both suggest, bread will often rise much faster at high altitude for several reasons, leading to over-proofing much sooner. It can be helpful if you cut back the yeast a bit and adding an extra rise and punch down may be beneficial as well. Hope that helps! Happy Baking! Jocelyn@KAF

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