Hi Maya, it sounds like you might be making the Ken Forkish recipe for White Bread with 80% Biga? I suspect your altitude might well be contributing to your denser results, since bread tends to rise more rapidly at higher elevations and it can be tricky to get the timing just right. You may find it helpful to cut back on the bulk rise time a bit, and perhaps let the shaped rise occur in the refrigerator. While I don't think I would recommend going down to 60% hydration when using our Bread flour, you might try 70%, and perhaps substitute our Unbleached All-Purpose flour for the Bread flour. 

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