High-Altitude Sourdough Bread

Name: High-Altitude Sourdough Bread
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 10 servings
Cuisine: Rocky Mountain
Ingredients: 500 g Bread flour; 340 g Water; 100 g Active sourdough starter; 10 g Salt; 2 tbsp Rice flour, for dusting

A crusty sourdough loaf with proofing and hydration adjusted for Colorado's mountain towns, where thin air speeds fermentation and dries dough faster.

🇺🇸United States· Colorado

Prep: 40 min
Cook: 45 min
Total: 85 min
Servings: 10
Difficulty: Hard
Calories: 180 kcal

Ingredients

0 of 5 gathered

Servings

500 g Bread flour
340 g Water — Increase slightly at altitude since dough dries faster
100 g Active sourdough starter
10 g Salt
2 tbsp Rice flour, for dusting

Equipment

•Dutch oven
•Banneton or bowl
•Kitchen scale

Nutrition

Per serving, approximate

Calories: 180 kcal
fat: 1
carbs: 36
protein: 6
calories: 180

Instructions

1
Mix the flour and water together. Let the mixture rest for 30 minutes so the flour absorbs the liquid.
2
Add the sourdough starter and salt. Mix thoroughly until fully combined.
3
Stretch and fold the dough edges over the center every 30 minutes during the first 2 hours of rising.
4
Check the dough early since altitude speeds rising. The rise often finishes in 3 to 4 hours total, 20-30% faster than normal.
5
Shape the dough into a tight round ball. Place it seam-side up into a floured proofing basket.
6
Let the dough rest in the refrigerator for 8 to 12 hours to slow rising and build rich flavor.
7
Place a Dutch oven inside your oven. Preheat the oven to 500°F.
8
Turn out the dough and make a shallow slash across the top. Bake covered for 20 minutes, then uncovered at 450°F for 20 to 25 minutes until deeply browned.
9
Cool completely on a wire rack before slicing. This lets the inside of the loaf set properly.

Chef's tips

Above 7,000 feet, watch how your dough looks rather than the clock because it rises faster. Adding slightly more water prevents the bread from drying out during baking.