# The Art of High Altitude Artisan Bread
There is nothing quite as satisfying as a warm slice of bread fresh out of the oven. And while bread-making might seem like an intimidating task, becoming an artisan bread baker is easier than you might think. In particular, making bread in high altitude regions can pose some unique challenges and opportunities.
## What is Artisan Bread?
Artisan bread is a type of bread that is made with simple ingredients and traditional techniques. The focus is on quality, flavor, and texture rather than on volume and profit. While many breads sold in stores are made with preservatives and additives, artisan bread is often made with just flour, water, salt, and yeast.
## High Altitude Baking
Baking bread at high altitudes (above 3,000 feet or 914 meters) can be a little tricky. The lower air pressure and humidity can cause bread dough to rise faster and then collapse during baking, resulting in a dense and dry loaf. However, with some adjustments to the recipe and technique, high altitude baking can produce some of the most delicious breads.
### Adjusting for Altitude
One key adjustment for high altitude baking is reducing the amount of yeast in the recipe, as the dough will rise faster due to the lower air pressure. Additionally, a little extra flour and water may be needed to balance the dough’s moisture level. It is also suggested to increase the baking temperature by 25°F (14°C) and decrease the baking time by up to 25% to promote proper browning and moisture retention.
### Important Notes
It is important to note that high altitude baking can vary depending on the location and altitude. It is recommended to experiment with the recipe and technique to find what works best for you and your altitude.
## The Art of Artisan Bread Making
Making artisan bread is both an art and a science. There are several techniques that can be employed to create the perfect loaf, one of which is the use of a sourdough starter.
### Sourdough Starter
A sourdough starter is a mixture of flour and water that has been left to ferment for several days. This mixture is then used in place of commercial yeast, as the naturally occurring yeast and bacteria in the mixture are enough to make the dough rise. Using a sourdough starter can add depth of flavor and texture to your bread, making it even more delicious.
### Table Needed
| Ingredient | Quantity |
|————|———-|
| Flour | 3 cups |
| Water | 1 1/2 cups |
| Salt | 1 tsp |
| Sourdough starter | 1/2 cup |
### Kneading and Rising
Kneading and rising are two important steps in bread-making. Kneading helps to develop the gluten in the dough, which gives bread its chewy texture. Rising, on the other hand, allows the dough to develop flavor and rise before baking. Proper kneading and rising times are crucial to a loaf’s success.
### Quotes Needed
In the words of Master Baker Chad Robertson, “The key to any great bread is the fermentation, the time you give the dough to rest and mature. This allows the dough to develop flavor and texture, resulting in a perfect loaf of bread.”
## Conclusion
Baking artisan bread is a rewarding and delicious endeavor. Making adjustments for high altitude can take some practice, but the resulting loafs are well worth the effort. With the right ingredients, techniques, and a little bit of patience, you too can become an artisan bread baker.
