You? Bake a delicious loaf of crusty, chewy homemade french bread? At 9,000 – 10,000 feet? YES. You can. You totally can! Don’t shake your head at me. All you need to make this High Altitude Crusty French Bread – this delightful loaf of yum – is five ingredients, a few hours, and a little faith.
Bread is one of the simplest, most basic foods, right? We, and our ancestors before us, have made and eaten it, in some form or another, for centuries. But in our current century, bread has suddenly gotten kind of complicated. Or rather, we’ve made it complicated. Artisan techniques, hand-milled flours, wild harvested yeast … it’s a bona fide gourmet thing now.
Today’s world of bread contains many deep, lengthy rabbit holes peppered with words like barm and poolish and couche, and for the unseasoned baker, it’s intimidating, if not totally overwhelming. And for us mountain folk, there’s also altitude to consider.
But please, don’t be skerred. I’ve done the work for you! It’s actually quite simple.
This high-altitude recipe is actually not dramatically different from its sea level counterpart. The main differences are two: 1) we use bread flour exclusively for its higher protein content, which helps create a stronger structure to support the quicker rise we tend to get at altitude, and 2) there’s a little less yeast to help control said crazy rise. (Sea-level friends, feel free to try using all-purpose flour instead and an extra half-teaspoon of yeast – a standard packet of commercial yeast is about 2.5 teaspoons, so you can just use the whole thing).
The dough comes together very easily. Simply mix yeast and a dab of sugar in warm water and let it get nice and foamy, add it to your flour and salt, and stir until it begins to come together in a ball. Then spend a little more time kneading it to develop nice strong strands of gluten, which trap the gases produced by the yeast and created the little airy pockets found in artisan bread.
Kneading is particularly important at altitude because you need those strands of gluten to be strong in order to stand up to the enthusiastic amount of gas yeast produces when unencumbered by atmospheric pressure. Those popular no-knead bread recipes you see everywhere? Yeah, they’ll technically work at altitude, but generally will result in a loaf with a dense, heavy crumb and a brittle, rather than chewy crust. Take the time to knead, folks.
I enjoy kneading by hand, which entails folding the dough over itself toward you, then pushing it away with the heel of your hand, turning a quarter-turn and repeating (want a visual?). It takes a while – 10-12 minutes, typically, until the dough is smooth and elastic – but once you get the hang of it and get a rhythm going, the motion becomes rather soothing and meditative (especially if you complement it with a mantra: I need to knead!). Plus, I think it’s good to get a feeling for the dough under your hands – after a few times you’ll instinctively know when it feels done.
If you’re pressed for time and want to get other things done, a mixer with a bread hook will do a perfectly fine job, too. Either way, plop your pretty little dough ball in an oiled bowl, let it rise for an hour or two, and you’ll end up with a beautiful big poofy dough ball:
After this initial rise, you’ll want to prep your dough for its second rise (proofing). Here, carefully remove the dough from the bowl to a floured surface, gently stretch and fold it, envelope-style (see photo below), flip over, and pat into a circle.
At this point, you can return it to the bowl (seam side down) to rise again in preparation for baking, or, if you’re not ready to bake the bread yet, refrigerate it overnight (or even up to a couple of days). Chilling the dough slows down the rise but allows flavor to continue developing, so it’s actually a really good thing to do if you have the time to plan ahead. Just remember to take the dough out of the fridge a couple of hours before you bake it.
When you’re ready to bake, gently remove the dough from its bowl and carefully pat it into shape. I like a round boule shape but you can make an oblong or football-shaped loaf instead, if you choose. Score it with a very sharp knife or razor blade, which will allow the bread to expand easily in the oven and result in an aesthetically pleasing final product. Be sure not to use a dull blade, which can drag the dough down, deflating it. You can make a single long swoop, about a quarter-inch deep, across the length of the dough, or make a pretty pattern (leaves, wheat stalk, Bowie-style lightning bolt?). You do you.
So, our baking vessel is the coolest part about this recipe, I think. Instead of baking on a sheet or baking stone, we’re using a dutch oven with a lid (this is the one I use). Why a dutch oven, you ask? Simply put, it creates the perfect baking environment by trapping the steam created by the liquid in the dough. Which we like, because steam is a fast track to creating a perfect, golden brown, crispy-chewy crust.
If you don’t own a dutch oven, don’t be discouraged – the process works the same in any heavy-bottomed pot with a tight-fitting lid. As long as it’s tall enough to accommodate the rising bread and is oven-safe, you’re golden (literally). If you don’t want to deal with a container at all, that’s ok too. You can bake your bread on a baking stone, or a parchment-lined baking sheet. If you go this route, you’ll have to create steam a different way. Just before baking, place a roasting pan filled with an inch of hot water on the bottom rack of your oven (don’t use cold water, which can lower your oven temp). You can also spray your oven walls with water.
I mean. Just look at that. Now, is this a super fancy loaf that’s been proofed eleven times over seventeen days using artisanal flour from heirloom wheat harvested under a full moon? No. Be glad it’s not that complicated.
This is back-to-basic bread: clean-tasting, quick, and easy, yet still impressive-looking, and most importantly, delicious. It’s got a perfectly crispy-chewy crust and a substantial yet airy texture inside. Perfect for dipping in soup (try this one or this one), making the ultimate grilled cheese, or just eating on its own. Pass the butter.
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High Altitude Crusty French Bread
- Prep Time: 15 mins + rising
- Cook Time: 45-55 mins
- Total Time: approx 1 hr + rise time
- Yield: 1 loaf 1x
Description
Perfect french bread is possible at high altitude! This rustic loaf comes together quickly and easily, sporting a crackly, chewy crust with a light, airy interior.
Ingredients
2 tsp dry active yeast
1 tsp sugar
1 1/4 cups warm (not hot) water
2.5 cups bread flour
2 tsp kosher salt
Instructions
In a small bowl, combine water, yeast, and sugar.
In a separate medium bowl or the bowl of a stand mixer, combine flour and salt and stir to mix. Add liquid and stir until the dough begins to come together in a ball. If it seems too dry, add a little more water, 1 tablespoon at a time. Mix until all the flour is incorporated and the dough is craggy and sticky, then tip the dough out onto a floured surface for kneading (or leave in stand mixer to knead with bread hook).
Knead for 10-15 minutes, until dough is smooth, and elastic, and slightly tacky to the touch. Form into a ball and place in a medium bowl that’s been lightly oiled. Cover the bowl tightly with plastic wrap and allow dough to rise at room temperature 1-2 hours, until doubled in size.
Remove the dough to a floured surface and give it a pull-and-stretch: Stretch about a quarter of the dough ball away from you, then fold it back on top of itself, ending in the middle. Turn the dough a quarter-turn and repeat three more times, so all sides have been folded in. Flip the dough upside down, pat into a ball, and place on a piece of parchment paper.
(At this point, if you do not plan to bake the bread the same day, you can place it in a bowl, cover it tightly, and refrigerate it overnight, or up to 18 hours. Remove the bread and allow it to come to room temperature, about one hour, before baking).
Cover dough loosely with plastic wrap or a tea towel and allow to rise about 30-45 minutes, until it has reached approximately 1.5 times its size.
While the dough is proofing, place dutch oven or other large lidded, oven-proof pot on the middle rack of the oven and preheat to 450 degrees (alternatively, if you are baking in the open oven without a container, place a roasting pan on the bottom rack and add one inch of hot water just before baking the bread).
When the dough is ready to bake, score it. Using a very sharp knife or razor blade, quickly and gently make a quarter-inch deep slash in the dough, from one end of the loaf to the other (or other design of your choice). Be sure not to press too hard and deflate the dough.
Using heat-proof gloves or oven mitts, carefully remove the dutch oven from the oven and remove the lid. Pick up the edges of the parchment paper and gently lift the dough into the dutch oven, parchment and all (if not using a dutch oven, place on a baking sheet or stone). Replace lid and put the pot back in the oven.
Bake for 25 minutes, then reduce the temperature to 400 degrees and bake another 30 minutes. Check after a total of 40 minutes or so; if the loaf has not browned much, remove the lid and continue baking uncovered.
The bread is done when the crust is hard and has a hollow sound when rapped with a knuckle. You can also use an instant-read thermometer to check the internal temp – if it’s between 190 and 205 degrees, it’s done.
Cool the loaf on a baking rack for at least 20 minutes, or until it is fully cooled. Slice at room temperature. Store leftover bread tightly wrapped in plastic wrap.
Notes
… don’t be tempted to cut into the loaf while it’s still warm. Cooling continues to both develop flavor and allow some of the moisture in the warm bread to evaporate. If you cut into the loaf too early, it will flatten and become soggy. If you want to serve warm bread, slice it when cool and warm the slices, wrapped in foil, in a moderate oven for about 10 minutes.
… it’s important to note here that flour, water, rise times, and baking temps (and times) can all vary a bit depending on the temperature in your kitchen, your particular oven, the weather, and whether the moon’s in Scorpio that week (not really, but you get what I mean). Point is, it takes time to get a feel for how everything works together, so be patient with yourself and use your instinct if something seems too wet, dry, under/overbaked, etc.
Absolutely drool worthy!!!👏🏽👏🏽👏🏽
I recently retired near Westcliffe CO (8500′ elevation) from Wisconsin. In the past I dabbled in bread baking, but was never a prolific baker. Now that I have more time I decided to take up baking again, but was worried about doing so at such a high altitude. I found this recipe, gave it a try yesterday, and am simply amazed at the results. The bread ended up with a very crispy yet thin crust, was chewy and flavorful, and had a very even texture with minimal air pockets. By far this is the best loaf I ever baked, and it was my first go at high altitude! I tried to stick to the recipe exactly – here are a few details relating to my process;
1. I hand kneaded for 15 minutes. While I do have a Kitchen Aid mixer with dough hook, I wanted to feel the bread as I worked it.
2. I did use the dutch oven method. I wish I knew this trick many years ago – unbelievable results. The crust was perfect – crispy and golden.
3. I reduced the cook times at both 450 F and 400 F slightly (23 minutes and 28 minutes). I did check it 42 minutes total time – the color and sound were great at that point, but since the internal temp was at 194 F I put it back in covered for about 8 more minutes. Total baking time was about 50 minutes.
Definitely a keeper recipe!
Herb, I could not be happier that the recipe worked so well for you! Thanks for the detailed notes on your experience – that’s always incredibly helpful to fellow bakers.
Thanks for the tips, neighbor! I’m in Beulah at about 6700 ft. Will give the lower temps a try.
I live at high altitude, and always struggle with having my baking projects turn out well. This French bread turned out fantastically, however. I am happy with the trick about using parchment to line the dutch oven, and also about steaming the bread as it cooks. This bread was really flavorful and delicious, with a perfect chew.
Yay Noelle! There’s nothing like fresh homemade bread, and I’m so glad this recipe worked for you.
Ckecked mine at 40 min and it is a bit overdone. I just baked it at 400 the whole time, live at 7,000 ish feet. I only had KA all purpose flour and just gave it a shot. Is it possible this is what caused it to cook quickly?
Hi Amber, all-purpose flour shouldn’t make much of a difference in bake time. What’s your indication that it’s overdone – a dark crust? Or dry interior? If the internal temp is around 200 degrees F, it’s good, even if the crust is a little dark.
Also, have you checked your oven temp with a portable oven thermometer? Oven temps very rarely align with the temp shown on the dial so it’s a good practice to keep one in your oven to be sure.
I tried this recipe today, and I was really impressed at the beauty of the loaf! I never thought to use a dutch oven, and it was so easy. I’m in Denver and my cook time was 25 min at 450 with another 15 minutes at 400. When I checked at 40 minutes, it was pretty brown, and the bottom got slightly burned. That said, it tasted wonderful, and I’m excited to find the right temperature and times in my oven through lots of practice. If the bread was a little dense, should I knead more or less? I think I did about 15 minutes. I’ve only made bread in a bread machine before and this loaf was WAY better than anything I’ve ever made in a bread machine and much more satisfying. New to your blog and looking forward to reading more.
Megan, I’m so glad you enjoyed the bread! A dense texture could be due to a couple things. First, yes, you need to properly develop the gluten through kneading. If you’re not sure if you’ve kneaded enough, try the windowpane test: take a bit of dough and stretch it out until it begins to become translucent. If it breaks quickly, the dough needs more kneading. If you can get it to the point where you con almost see through it, it’s ready! The other thing you need to watch is the rise. If the bread over-proofs, it can collapse a bit and result in a dense texture. It really is a combination of art and science, so keep practicing and you’ll begin to get a feel for it!
Hey, idk if you’ll see this so many years after your original comment, but I’d love to know if you perfected this recipe in Denver. I’m in CS, about to try the recipe for the first time
Hi Robyn- Thank you for the excellent recipe. I left the dough in the fridge for 18 hours, then let it set at room temp for an hour then did the envelope fold method and allowed it to rise again to almost double in size. The loaf was delicious. The recipe does not say to allow a second rise when refrigerating. Am I misreading or was it correct to do this second rise which I believe is called proofing ? The bread was delicious.
Hi Deborah, the recipe specifies an initial rise and a second proofing that can be done either in the fridge (which slows the rise) or at room temp. Which you choose depends on the schedule. So glad it worked for you!
Thank you Robyn !
I just made my first loaf of French bread ever! And it’s just perfect! 7,950 ft, Ridgway, totally inexperienced baker here. I am overjoyed!
Thank you Robyn !
I absolutely love this recipe. I live in Centennial and use this as a base for sausage bread. You prep the dough as usual but then roll it out once proved and spread ground sausage, shredded cheese, and herbs, then roll it into a loaf and bake. Wonderful. Today is my first time making it as a plain French bread and I’m excited. Every time I bake it I do notice some ripping at the bottom – what am I doing wrong? I use the pan with the water under it method as I’m worried my Staub pot isn’t deep enough. I may try it that way next time, though!
Hey Brittney! Are you making sure to score the bread before you bake it? Or perhaps your dough is slightly underproved and rises too fast in the oven. Those are my best guesses. Your sausage loaf sounds divine!
I probably have the proving not quite right. I’m trying it again as we speak. It always tastes good and has a good texture so I guess I need to just get better with time. This is only my 5th time making bread from scratch!
Mine did not rise at all. Everything new yeast flour but the 2 teasp of salt was too much i think
I’ve made this recipe many times now and it keeps improving for me. I’m not much of a baker until now. From the instructions, I couldn’t tell if you add the water to the mix or the mix to the water. It seems to work better if I add the mix to the water.
It is a great recipe and we’ve enjoyed it many times. We live in Fort Collins which is about 5000 feet.
I love hearing that your results are getting even better with time! It does take practice, for sure.
I usually combine the flour and salt in my mixer, then add the water/yeast mixture to that. But it shouldn’t hurt anything to do it the opposite way if you prefer that.
Hello, I live in Bolivia at 8,000 ft and haven’t been able to find a true bread flour here. The AP flour I have is 12% protein… I also have a whole wheat flour with 14% protein. Would it help to include a small amount (1/2 cup) of the whole wheat…?
Hi Leslie, that actually sounds like a fairly high-protein all-purpose flour, so you might be fine with it! If you want to experiment, you can add a little wheat flour, but be careful not to add too much as it can make the loaf heavy and dense. You’ll also want to add a little extra water.
Another alternative, if it is available to you, is subbing a little spelt flour, which is an alternative high-protein flour.
I tried a tray with an inch of water and put the dough in a single 8-1/2 x 4-1/2 x 2-1/2 inch bread pan worked fine.
The only change I would make is to cut the salt in half. Everyone I have shared it with has said it is too salty.
I live at 6800 feet. The recipe was perfect with instant or rapid rise yeast. I also use brown sugar instead of white sugar with pretty good results. If the bread becomes deflated as I transfer to the Dutch oven, will that impact the finished product? Thank you!
Hey Scott, so glad you loved the recipe! You do want to be careful when transferring the dough (I find that moving it on a piece of parchment paper works best), but as long as it doesn’t deflate *too* dramatically, it should be be ok!
I’m layering the final proof bowl with parchment paper and using that to lift the dough and gently lower it altogether into the dutch oven . working perfectly. thx
Great approach!
I started measuring the flour at 360 grams and water temp between 125-130 with near bomb-proof results! Also, I add a TBSP of wheat flour and spray the top of the uncovered loaf with water from a Zepco sprayer I purchased at Home Depot for extra crunch. Bread flour v. all purpose flour is a material difference too . . . thanks
That’s what I’m talking about! Experiment and make it yours. Enjoy! 🙂
I live in Denver and I’m so excited to try this bread!! I can’t find bread flour in stores right now, so could I still use all-purpose flour at altitude?
I say use what you’ve got! Make sure you don’t skimp in the kneading.
At 7000 feet in Santa Fe, New Mexico.
The first time I made it the bread turned out fine, with exactly your recipe.
I’m making it a second time now. I’ve subbed 1/2 cup of flour with 1/4c dark rye and 1/4 c. whole wheat. A 12 ounce can of IPA beer instead of water. Hoping to get a sourdough taste. My only difficulty the 1st time was the dough lost most of its beautiful rise when I transferred it to the dutch oven on parchment paper.
I did the final rise on paper, in an oiled metal bowl that fits inside the dutch oven.
With the inner bowl I don’t have to pick up the dough to transfer it to the dutch oven.
Hoping I get a tall loaf!
Joanne, if your dough is collapsing upon transfer, it may be over-proved – which is more likely if you’re using beer rather than water. If you want a real sourdough flavor, try my High-Altitude Sourdough Bread recipe!
Thanks , good point about the beer. But my problem with it collapsing was when i made it the first time with the standard original recipe, using water and 100% bread flour.
I was using a dutch oven that is about 8 inches deep. Too hard to place the dough in the heated pot.
I made this today and it tasted delicious! It was my first time ever making bread so I was nervous, especially living at high altitude in Boulder. I was hoping for some advice to improve on my next loaf:
1. The dough felt too dry so I added a little water to help, but I think I added too much and it was super sticky when I went to knead it. Do you have any tips for kneading sticky dough, or is it okay to add more flour to the mix?
2. The loaf was only about half risen when it was done, with the one side being taller than the other. Also, I did the stretch and fold step but I think the way I did it resulted in the loaf having distinct folds on the inside of it and as such it wouldn’t hold it’s shape when sliced.
3. Do you think it would be fine to cook it in the first stage at 425 instead of 450? My parchment paper burns at higher temps, and the top of the bread got kinda burnt (it was baking for 25min at 450 and then 30min at 400).
Thanks for the great recipe!
1. If you’ve added too much water, you can add a little flour to compensate, just be wary of adding too much which can make your bread overly dense. Also, if you have a mixer with a bread hook, that’s a great way to get your dough nice and elastic faster!
2. In this step you’re really only stretching the sides of the dough and bringing them together to create surface tension on your dough ball. You don’t want to actually fold the dough completely over on itself, which might deflate all the nice bubbles you’ve created with your rise.
3. You can certainly lower the temperature in your oven if it is burning. Ovens temp controls are notoriously unreliable and yours may be running a bit hot.
Hope that helps!
I’ve made this bread at least 8 times now, and its amazing every single time. I live in Evergreen, CO at 7,500 feet, and at times it requires dropping to 400 degrees with the lid off and at other times, its already brown when I take a peak at before dropping the temp. Regardless, I bake it to 190 degrees or a little more. I’ve let it go longer, but the crust gets too hard and I lose too much moisture in the bread. Or, maybe I’m just impatient. Probably impatient.
It is definitely a favorite in my house! I’ve experimented with adding both rosemary (fresh is definitely best) and dried lavender blossoms, or both. Both is my definitely my most favorite. YUM! And the smell is heavenly!!
Thanks so much Robyn for another fabulous recipe!
Rosemary and lavender! Yum. Your house must smell amazing.
Robyn, thank you for this recipe. I made it today, Friday the 13th, and it came out fantastic! I feel like superhero. This is the first time baking bread here in Littleton, 5500+. Your recipe was easy to follow and the pictures were a great help. I will be baking this again and again. Next up is your cinnamon banana toast bread. Keep the recipes coming!
hi, -so, a bit confused – someone said bread “under proved” – and you, the blog author, also wrote “underproved”??? Isn’t that meant to be, “Under proofed”?? Please write things correctly, esp. if you are writing a blog – thanks
You are not confused,. You are attempting to Peacock some kind of background in grammar. Focusing on the baking is why we’re all here. Bless your heart!
Shailini, I’ve seen the terms used interchangeably and I say/write it both ways!
Can you substitute instant yeast for active dry yeast?
Yes! Just mix the instant yeast in with the flour and add the water separately.
Hi! I am relatively new to baking and am so excited to try this recipe. I only have instant yeast (I think everyone in Denver found a love of bread making during quarantine), should I use the same amount of instant yeast as you indicate in the recipe?
Instant yeast will work just fine. Just mix it in with the flour and add the water separately.
I have lived in Aurora for nearly 25 years and have avoided bread making, mostly because of the usual frustration a coastal native experiences in a high-altitude kitchen. The last few weeks have brought on the usual bout of hunker-in-the-bunker baking, with all the expected high-carb, no-knead doorstops! This morning I discovered this blog and this recipe! Finally, hooorrraayyy! I used the dough hook and the Dutch oven. I was anxious because the dough seemed quite wet but I closed my eyes and crossed my fingers. In the end, absolutely delicious! The crust is crispy but not brittle, the crumb is fine but not rubbery, and the whole thing was a successful foundation to a delicious egg salad sandwich! Many thanks!
Marie, that’s fabulous! So glad you ended up with a great loaf!
I live in Steamboat Springs, I have made this recipe at least a dozen time. Generally we slice, butter, and garlic afterwards for a fresh bread with some Italian meal we are making, tonight that is Spaghetti and going to try and melt mozzarella on top for a cheesy garlic bread.
While making today, I had a random question. Have you ever used this recipe as a basis for pizza crust? Did you have to make any modifications?
Thanks!!!
Mark, your cheese garlic bread sounds DIVINE. I have a great High Altitude Pizza Dough recipe, actually. As well as one for High Altitude Sourdough Pizza, if that’s your thing.
My dough was so wet! I’m in Boulder at 5600 feet. The dough hook didn’t really knead it. I had to add about another cup of flour. You do mean 1-1/4 cup of water, don’t you? The bread turned out nicely but I’m confused about the measurements.
Yes, one cup plus 1/4 cup water is the correct ratio for this amount of bread flour. If you’re using all-purpose flour, you may get a different texture. Warmth and humidity can also affect the dough’s hydration. I always say, though, that bread-making is both a science and an art! Some days you need a little more flour, some a little more water. Experience is the best teacher!
Thanks for the recipe, Robin. I live at 7,000 in So Cal mountains. I had never made bread with yeast. I realized I only had rapid rise instant yeast But tried it anyway. To me the crust & texture was perfect but not much flavor. Do you think leaving it in the refrigerator overnight will help with the flavor?
Valinda, a slower proof almost always improves flavor. You can also try adding a smidge more salt.
I made this today and it turned out great! Theoretically would it be possible to double this recipe to make a larger loaf? And if so would the cook time be about the same?
Hi Aliyah, you can double it but if you’re using a stand mixer to knead be aware that larger dough quantities can put a strain on the motor. Also, it’s not necessary to double the yeast. Adding about half the original amount should suffice, particularly at altitude.
I double it with great results but have been using two packets of yeast. Is this not necessary? It turns out fine. Also I did k dad a double loaf in my stand mixer and it was fine. I usually knead for a while in the mixer then had pull/stretch/knead.
Hi Cindy,
A smaller amount (one packet) of yeast is often enough to raise a double recipe, but if you have been doubling it with good results, by all means keep doing that!
Ok. so Im noticing that when I take the bread and put into my preheated baking bowl, it deflates as soon as it touches the bowl. ( using parchment paper too).. then it seems as though i must let my dough rise again and forge the preheating part.. gah! what to do?
Can you clarify what you mean by “baking bowl”? If you are baking in a container, ideally you’d want it to be cast iron or clay, with a lid (important). That traps the steam created by the moisture in the dough and allows a burst of a rise when the dough hits the heat.
Baking at 9100 feet isn’t always easy, but I tried this recipe today with fabulous results! The outside is crusty and chewy, and the inside is the perfect texture to accompany my cream of broccoli soup.
Thanks for a great recipe!
That sounds like a perfect pairing!
Thank you for this recipe! I live at 9600 and it is perfect. We bake it in a loaf pan for sandwiches almost weekly.
Love it! I think it makes great sandwiches, too. 🙂
It was good tasting and smelled great but it sure seemed like too much water. I followed the recipe exactly and I did not add any extra. But, I had to keep adding flour while attempting to knead it.
Hi Lori, higher hydration is key to a nice fluffy open crumb, especially at altitude. It might seem like a wetter dough but it’s for a purpose, I promise! Be aware that adding too much flour while kneading can toughen the dough. If you’re finding it too sticky to handle, try wetting your hands with water or a little oil.
I was frustrated with this as well. I ended up doing the kneading with the dough hook. I then moved to a floured surface and formed the dough ball for the first rise. This works great with a lot less frustration and flour. Does that sound right?
I have no baking experience and turn out great bread with the recipe. If I can do it, anyone can!
I’ve been making your great sourdough bread and have just started making this one. I can’t get over how simple and delicious it is. I double it to make a larger loaf, and also have been using two cups of whole wheat four and 3 cups bread flour. It does seem really wet but with my experience baking sourdough I know it’s supposed to be like that. Thanks!
Made this tonight in Conifer, CO at 8600 ft. It is awesome! I’m so excited to try all your recipes now.
Yay! So glad you enjoyed it. 🙂
This was my first time making bread at altitude, and second time making yeast bread ever, and it turned out great! Can you split this into two smaller loaves of bread? Will the cook time change?
Yes, you can definitely split the dough into two loaves. Maybe check them five minutes earlier, but there shouldn’t be a dramatic difference in baking time.
Thank you, thank you, thank you for this recipe! When we lived in Strasburg (6,000 ft) I had a similar recipe and made bread often. Since moving to Leadville (10,500 ft) the old recipe was a flop. Your recipe comes out perfectly! I’m making a batch right now and will be adding diced jalapeño and cheddar cheese before the second rise.
Jalapeno and cheddar sounds amazing!! So glad the recipe works well for you up there above 10k feet.
I’ve tried this 6 times. It never rises enough and spreads out. Thus, my loaf is not the lofty loaf pictured. Any suggestions? I’m at 5200 feet.
Make sure you’re kneading long enough to properly develop the gluten, which is important for the dough’s structure. You can also try decreasing the amount of water slightly. Hope that helps!
WOW! I’ve tried several different bread recipes up here in Bailey, CO (8,800 feet). All turned out the same way doughy, and flat. This one was a success! Crusty exterior and light fluffy inside. My new favorite French baguette! Although I think I added a little too much salt. Not bad mind you. just a little too much for my taste. Gotta reduce my salt intake. I’m thinking of reducing salt to 1 1/2 tsp. Will that do anything to the texture?
John, reducing salt will only affect the flavor, not the texture. Too much salt can kill yeast but reducing the amount will not affect the bread’s texture or ability to rise.
I’ve made this recipe several times. It’s my family’s favorite. I’ve been looking for a good whole wheat baguette recipe. How would I modify this recipe for whole wheat?
John, you can replace up to half the bread flour with whole wheat flour. You may need to add more water as whole-grain flours tend to absorb more. And watch the rise as well – whole grains tend to eat through yeast faster which can shorten your proofing time.
At 7000 feet in Santa Fe, New Mexico.
The first time I made it the bread turned out fine, with exactly your recipe.
I’m making it a second time now. I’ve subbed 1/2 cup of flour with 1/4c dark rye and 1/4 c. whole wheat. A 12 ounce can of IPA beer instead of water. Hoping to get a sourdough taste. My only difficulty the 1st time was the dough lost most of its beautiful rise when I transferred it to the dutch oven on parchment paper.
I did the final rise on paper, in an oiled metal bowl that fits inside the dutch oven.
I picked up the inner bowl and put it in the dutch oven I didn’t have to pick up the dough to transfer it to the dutch oven.
40 minutes later, i could check under the lid. I have perfectly shaped round loaf with a high dome!
The pot within a pot method works!
Hi! I live in Cortez CO at 6160 ft. I’ve just started baking and decided to try this. I brushed with egg white and sprinkled everything bagel topping before baking. I baked 23 at 450 and about the same uncovered at 400. I used a terracotta lidded baker I found at Salvation Army. It’s a nice deep brown crust. (I tagged you on Insta. If you’d like to see a photo. 😊)
I can’t wait to slice it and try it. It’s cooling on the counter as we speak.
Kyra, your loaf was gorgeous! Love the idea of everything bagel seasoning on top.
Hi Kyra,,
You said “Insta”. Does that mean “Instagram”? Sorry, I don’t use social media. (FB, Instagram, Twitter or anything else).
I’ve found that with all the breads I’ve made, the flavor really improves the next day. I played with ingredients on this second loaf, but I think I’ll go back to the original the next time. Or at least using just a s smidge of whole wheat and no dark rye. The dark rye flour made it sour. (That and the IPA beer I used instead of water …ha ha) The dark rye seems better suited to breads that are supposed to taste like rye, and have caraway seeds
The second time I made this recipe I did the last rise in the stainless steel mixing bowl. Then I could lift the entire bowl and set it in the dutch oven. I didn’t have to pick up the dough itself. First time I made it the dough collapsed badly, even though I tried to be very gentle. The second time the I didn’t lose any of the last rise. It was twice as tall as the first loaf, a perfect half sphere.
Using the metal bowl inside the dutch oven was also a lot safer.
It’s really hard to put the dough directly into a searing hot pot that just came out of a 450 degree oven,. Very hard to place the dough inside it without just dropping it and losing even more of the rise. I touched the edge and burned the side of my wrist.
I’ve been using Bob’s Red Mill dry yeast that come in an 8 ounce package. It’s been working very well, even with whole grains.
This Air n Butter recipe is the exactly what I needed. Now I know how much to reduce the yeast in proportion to the flour, to adjust for altitude.
I made this today, my first ever bread!! We are at just over 6000ft and when making the dough was still quite wet so i must have added another half cup of flour and it seemed to do the trick! I think i needed a little more proofing to increase the flavour. I notice that the doubled in size pretty quickly so it didn’t need the full 2 hours. But once it came out the oven it was divine!! looking to use the recipe again and maybe add in some herbs 😀 – Thanks so much for the recipe!
I’m so glad it worked for you!
I just started bakimg and live in Littleton,CO. This recipe is TO DIE FOR!!! The first time I made it, it came out perfectly. Flawless. The second time (2 days later, ahem) I think I sliced into it too quickly and the bread was more dense with less airy pockets. The next day I sliced more and these slices were more consistent with the first batch, airy and light. I absolutely love this recipe! Thank you for sharing it!
It’s so hard to wait for fresh bread, isn’t it? 🙂 I’m so happy this works well for you.
In my opinion, all bread is at least a 4+. I love bread. This recipe is versatile, easy, and forgiving. From 8200 feet, best recipe I’ve tried. Made it 5-6 times now, and have it saved. Top it with melted butter and herbs before the bake. You won’t be disappointed.
Thanks, Tyler!
Turned out exactly as the recipe said! Came out 10 minutes early and got a bit dark on the bottom but hardly affects the flavor, and I was expecting this since my oven runs warm. Would it be all right to leave the sugar out? It’s delicious as is but I don’t have much of a sweet tooth and prefer a more savory bread. Also, is there any way to get more air in it? It looks just like the picture but I would love it to be just a bit fluffier. Thanks!
The sugar is added only to activate the yeast and shouldn’t add a sweet flavor to the bread. That said, it’s not strictly necessary to add it. As long as your yeast foams in the warm water, you’re good to go. To get a fluffier, more open crumb, you can try adding a bit more water, but be sure to shape the dough carefully to create nice tight “skin” so the loaf holds its shape and springs up nicely.
Hi Robyn,
Still loving this bread. I don’t eat any other bread anymore. It’s my favorite. I had a question about making demi baguettes (small loaves suitable for one sandwich). What changes to the recipe should I make. I’d like to make a bunch, freeze them and take them on my camping trips.
No changes, just divide the dough before the final proof and shape into logs of your desired size (I recommend googling online tutorials for baguette shaping). The bake time will likely be reduced as well, and you may want to invest in a baguette pan for baking.
Robin this is my new go-to recipe, I just moved to Westcliffe and live at right at 9,500 and this has turned out great every time. I used a cast iron dutch oven at first and it was getting a little too brown on the bottom so switched to the pan of water and a baking sheet method and that worked like a charm. I used this to do baguettes and they came out great the first time I did them but I’m wondering if you would change how you do proofing for baguettes? What I did was split the ball in half shape in the baguette and proofed it on a baguette pan with a linen cloth. The second go-round I took the shaped ball and stretched it and reshaped it but there was a little crust that formed because I did not use plastic wrap. The first batch was good but this second one seems really dry. Should I proof it in the bowl first with oil and then for the second go-round do the shaping? Any advice is appreciated. 🙂
Lisa, I had the same problem with the cast iron Dutch oven. But I put a rack on the bottom to lift the dough up off the floor of the Dutch oven and that did the trick. No more brownish bottom.
I’m not sure I’m following the process you used, but I would bulk proof the dough in one ball, then at the end of the bulk proof, split and shape the baguettes, cover, and do a final proof (ideally overnight in the fridge). The smaller loaves will require a shorter baking time than a boule or batard, so keep a close eye on them to avoid over-baking, which can lead to the dryness you’ve experienced.
Hey Robyn do you scoop your flour or weigh it? I was weighing it and the first 2 loafs were VERY wet and being new to baking I wasn’t sure if this was correct or not. I ended up adding 1/3 of a cup more flour from my weighed amount of 300g of flour to get a dough ball that I could handle and would retain its shape. If you’re scooping that might account for the difference. 5035 ft here in Longmont. The wet loaves were still delicious. 🙂
For bread, I always weigh flour.
I would have figured so too but I wasn’t sure since my dough was coming out so wet. My flour is dry as a bone here but maybe yours is even dryer there!
Favorite bread recipe so far! So simple and so good! I have been swapping the kosher salt for garlic salt to give it a little flavor and it’s wonderful! I make this like 2x a week or more. The bread makes amazing grilled cheese sandwiches too !
Thanks for this recipe!
I live at 9000′ in Colorado. Followed the recipe exactly and it came out beautifully!
I have a question, have you tried adding cheese? Just wondering if anything would have to be tweaked.
I just made sausage and cheese biscuits at 5252 ft and they turned out great, so I would not think adding cheese would need any additional tweeks other than watching how much and distributing it well. Good luck.
I made this at 5252 feet and while it turned out good, I messed up a few things. The one GREAT thing I did was to proof the yeast. Mine was pandemic bulk active dry from our local Natural Grocer, but it only got a bit of froth not good foamy bubbles. So, out went that and off to the store for good fresh packaged active dry yeast. That proofed beautifully.
My mistakes were not oiling the plastic wrap on the first rise which lost me a small amount of dough. And then again on the bench rise on parchment I used plastic wrap again which lost me about a third of the rise. My advice is to add a note about oiling the plastic a bit to prevent my problems.
Taste was good and texture okay, but I am sure it would have been even airier without my blunders.
Thanks for the recipe.
Good point about oiling the plastic!
I live in Colorado Springs and my recipe came out perfect! Can you also make baguettes with this recipe?
GREAT recipe! I am high up in the Andes of Ecuador, I have baked 3 loaves in 4 days, had to play a bit with the flour ad yeast available here. Mine comes out looking just like yours and VERY tasty. but I am unable to get the crust to be crispy. Any thoughts?
Hello! I just moved to 9000 feet. I’m excited to try this today and wondering something- in every other bread I’ve made, I’ve “punched down” after the first proof. Do you not do that with yours?
Hi! The “pull-and-stretch” phase as described in the instructions above essentially serves the same function as punching the bread down. You are removing some of the large gas bubbles and giving the dough a chance to further develop gluten. The pull-and-stretch action is gentler than a punch and develops better structure in my experience.
I’m not sure what happened here. Maybe I mathed wrong. But 10oz or water and 300g of flour and this dough was pudding. I had to add seven or eight handfuls of flour into the mix and it was still too sticky to knead. With over a hundred comments, I assume I did something wrong.
I had this problem, you gotta start with like 2/3 of the water and creep up on the right amount. If I use the listed amount I end up with pudding like you did but I’ve made it a bunch of times now and it. turns out great if you start with less.
My wife and I absolutely love your recipe. As in, we compare all bread to it and you always win. Can I make rolls from the the dough?
Note: this was my first real attempt at baking other than cookies.
I’ve msde small mini baguettes with this recipe. Bake at 450 for 15 minutes. Turn down to 400 for 10 minutes.
Hello from Fort Collins. Just a suggested clarification on actual recipe part of this post. I’m still a bread novice so, even though I read through your longer description, when it came time to bake, I worked from the Print Recipe description. In that, there is a step missing that I’m sure you assumed everyone simply knew. That is the, “let it get nice and foamy” step. Unfortunately I simply added the non-“nice and foamy” liquid to the dry ingredients. The bread still tastes great but looks a little flat and has a pretty tight crumb. I’m sure when I try this again I’ll get a better rise out of it. Thanks!
I’m at 6800′ and have been using an envelope method to fold the bread every 20-30 mins after the initial rise – maybe 3-4 times depending on what the day looks like for me. Bigger air pockets and bubbles in the final product. Also, taking the lid off the Dutch Oven at 30 mins seems to produce a crunchier crust.
This is my go to recipe in Wyoming..I made it yesterday with cheddar and Jalapeños and it is just amazing. Made it as posted, added 2 cups of shredded cheddar, 2 shopped peppers and did the overnight proof..moist and perfect. Going to make other flavored breads in the coming weeks…YUM
Love this recipe. Living in Colorado Springs where the elevation at my home is 6700 ft, it is always nice to have a good bread recipe. Only issue I deal with is my bread expanding so much that it looks flatter. I use a baking stone, but perhaps I am letting it rise too long for the second rising.
This dough was super sticky and didn’t come together until I added more flour. I think next time I’ll start with 1 cup of water and add more if needed. Other than that it was perfect! 5700 feet outside Boulder.
I was all set to be disappointed. My dough was waaaaay too sticky, so I added about 1/2 cup + 1 tbsp of flour, until it finally came together in a ball. I left it to knead for ant least 20 minutes. Even then it was very sticky. I left it on the counter for at least three hours. When I pulled it out of the bowl it was still sticky. Too sticky to work with, so I kneaded it with more bread flour. By then I figured it wasn’t going to turn out, so I just shaped it and threw it in the oven with a pan of water underneath. Well, my picky kids and husband declared it delicious, comparing it to our local French bakery’s bread that we buy for special occasions. Color me impressed. I think I will try again tomorrow with less water to begin with, then add it as needed as mentioned by other commenters. I will say, even as is, this has been the easiest and best French bread recipe I’ve tried. Fwiw, I live at 6500’ and am not a novice baker, but also not an expert by any means.
I tried it again today with the recipe just as written, to see if the bread would turn out. The dough was an unusable pudding that couldn’t hold any shape, let alone a baguette. I couldn’t even slice it with my lame. It must have deflated when it splatted off my cutting board on to my pizza stone, because the resulting bread was dense and rubbery. I still want to try it with less water, though. Gotta keep experimenting. It works well as a base recipe.
Came out excellent at 11,400 feet in Blue River. Thank you!
I made this bread recipe for the first time today. It turned out perfect! I used a reusable silicone parchment paper on a cookie sheet for baking. The instructions were spot on and my husband and I absolutely loved it. It complimented our broccoli, potato cheddar soup.
Thanks you!