I am in Calgary, so 3400 feet ASL approx. I cook my bread until approx 190 and it comes out fantastic. I did take a loaf out at 185 (was late for appointment). It was not as good as those I do not take out until 190. My 190 bread (white) comes out moist, cuts well, good structure etc. So while it may be a good idea to take bread, at high altitude, out earlier you did not define high altitude.

Of course there are many factors which determine the quality of a loaf. I find the trial and error process to find the best time to remove has worked best for me along with checking internal temperature. I do all the baking in my family so get lots of chances to find what works best. I also have many friends who do not mind 'helping' me get rid of cookies, cupcakes, etc. I also use one of those smaller combination hot air/ovens to bake my bread in. It just fits two loaves side by side at one time and does not heat the kitchen up as much. Also works quite well.

Love the article. I am always reading to learn more and get better.

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