Susan Reid, post author

February 15, 2015 at 6:36pm

Hi, Barbara. You have a couple of strikes against you at altitude, because yes, it is so dry. Usually we advise people to increase oven temperatures for bread at altitude, because the rise is so fast, and the trick is to set the outside of the bread before it goes too high. If I were you, I'd preheat to 375, which the oven will change to 350, put the bread in, and give it 10 minutes at that setting. Then go to regular bake, if your oven will allow, until the loaf is done. Susan
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