Welcome to Baking at 4,000 ft. Here you will find tips to help you turn out a perfect loaf of bread every time. I use only organic flour, butter, farm fresh eggs and raw milk. We do our best in the Hall family, to avoid pesticides, genetically modified organisms and other health affecting toxins.
The first thing you need to remember the darker the pan, the better. Light colored aluminum pans don’t bake well in the mountains, if that’s all you have, just remember things can burn and still appear undercooked. Use a thermometer.
You will notice the last thing to be added to each recipe is the flour. That is where we will make most of the recipe adjustments. After doing this for awhile you will be able to judge the dough from sight and touch. You can really feel a good dough when you begin to roll it out.
I always add about two tablespoons of liquid. So, if the recipe calls for 1 cup of water, use 1 cup plus 2 tablespoons. The same goes for milk. When it’s raining in the mountains, I don’t even attempt to make bread because it’s just not right. The bread is always dry.
We are attempting to develop a really good sourdough croissant, I’ll let you know when I’ve finished.