Marci in CO, I'm also in Colorado at about 5500 ft. and my suggestion would be to let your bread proof overnight in the refrigerator. I place my sourdough (without added yeast) loaf in a round medium Pyrex bowl lined with parchment paper to proof. Then I preheat my oven with the dutch oven in the oven from the start and continue heating the dutch oven for about 10-15 minutes after the oven has come to 450 degrees F. I then transfer the parchment paper and all to the hot pan, quickly slash the loaf and brush it with water. Put the lid back on and back into the oven for 25 to 30 minutes. Then I remove the lid, return to the oven until browned and cooked through (about 196 degrees). I usually get a great oven spring from bread allowed to proof in the refrigerator vs on the counter. You're a lot higher than we are - hope it works for you!

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