Sunday, January 31, 2010

Baking Great Bread at High Altitude

With the price of a single loaf of bread higher than the price of bag of flour at most supermarkets, it's no wonder that so many people are trying to learn how to bake their own bread.  However, for millions of Americans who live at or above 3000ft (1/3rd of the US population according to the USDA), baking homemade bread can be a source of considerable frustration.  When I first stated baking in my home an hour away from the Mile High City of Denver, Colorado, it seemed like no matter what I did, I turned out loaf after loaf of parched cardboard.  It wasn't until I got some cooking tips on how to compensate for the many nefarious effects of high altitude that I learned to make bread my husband will actually eat.  Here's what I learned.

Yeast

Because there is less air pushing down on dough, yeast works more quickly.  That means, at worst, a loaf that will rise so fast it later collapses in the oven, and at best, a loaf with very little flavor.  If your recipe calls for active dry yeast, instant yeast, or bread machine yeast, reduce the total amount by 1/3rd.  For example, one tablespoon yeast should be reduced to two teaspoons.  One packet of yeast usually measures about 1 tablespoon, but reducing the amount will be a lot easier if you use the yeast that comes in a jar.  Don't use rapid-rise yeast.  That kind of yeast has had enzymes added to make it work faster, and it works too fast to make good bread, even at sea level. 

How Much Flour to Use

Most bread recipes call for “up to” a certain number of cups of flour.  Since high altitude environments are usually dry and cold, flour will dry out and soak up more moisture when used in baking.  Most bread doughs have enough flour when they pull away from the side of the mixing bowl and look shaggy.  If your dough does this before you've added all the flour the recipe calls for, do not try to add more flour, or your finished bread will be too dry and gritty. 

About Rising

Use the full rising time called for in your recipe.  Yeast rises best in warm, moist environments (though some recipes use a slower counter-top or refrigerator rise to develop more flavor).  If your recipe says to place the dough in a “warm spot”, you can create the ideal environment by filling a cup with boiling water and putting it in the corner of your microwave.  Then place the bowl in the microwave and close the door (do not turn the microwave on).  Otherwise, use the rising location called for in your recipe. Dough is risen properly when it has just doubled in volume.  To be absolutely sure, poke it.  Make an indentation about 1/4 inch (1 cm) deep.  If the dent doesn't fill in, the dough is risen properly. 

Beware of over-risen doughs.  Doughs that rise beyond double volume can collapse or taste boozy.  If your dough has over-risen, gently flatten it (this is called “punching down, though it's actually a much more gentle movement) and allow it to rise again until it has just doubled.  

Baking

Set your oven temperature at 25 degrees below what the recipe calls for.  Due to lower air pressure, dough will expand faster in the oven (this is called the “oven spring”), and a lower temperature will ensure the center doesn't over-bake before the crust browns.  You can ensure a good crust by brushing the formed loaf with water, oil, or a beaten egg.  Also, it helps to put an oven-safe baking dish filled with water on the floor of the oven (lower rack if using electric).  This creates   humidity, which keeps the bread soft long enough for it to expand. 

Knowing When It's Done

Some recipes tell you bread will be done when you tap it and it “sounds hollow.”  I don't like that method, because over-baked hockey pucks also sound hollow (trust me on this one).  Temperature is the most reliable method, but here we run into the last important point about high altitude: lower air pressure means lower boiling point.  Bread that is allowed to reach a temperature above the boiling point of water will turn into cardboard. You need to remove your bread from the oven when an instant read thermometer inserted into the deepest part of the loaf reads 5-10 degrees below boiling point.

According to How to Boil Water, an easy way to figure out the boiling point where you live is to take the normal boiling point of water (212 degrees F) and subtract 2 degrees for every 1000ft above sea level.  That means water boils at 202 degrees in Denver, so bread baked there should be pulled at 192-197 degrees F. 

Finally (and I know this is hard), let the bread cool at least 20 minutes before you slice it.  Not only will you avoid painful mouth burns, your bread will set properly and you won't end up with floppy sandwiches.  Happy baking!

SOURCES:

May 16, 2008.  High Altitude Cooking and Food Safety.  United States Department of Agriculture.  Retrieved January 9th, 2010 from http://www.fsis.usda.gov/factsheets/high_altitude_cooking_and_food_safety/index.asp

How to Boil Water.  Sea Levels vs. High Altitude Water Temperatures.  www.whatscooking.net.  Retrieved January 9th, 2010 from http://whatscookingamerica.net/boilpoint.htm

How to Use Vinegar to Clean and Restore Rusty Cast Iron Cookware

Cast iron can't be beat when it comes to searing a steak, charring vegetables, or cooking over a campfire.  However, cast iron does have an Achilles heal: it can rust if not properly cared for.  Rusty cast iron can be cleaned by scrubbing with steel wool, and that's a great method if you happen to have arms like Popeye.  However, for us mere mortals who'd like to avoid muscle strain, here's a similar method that uses vinegar to speed the process.

Cleaning Rusty Cast Iron (Step 1): Soak in a Solution of Water and Vinegar

To start, fill your sink (or a food-safe bucket) with water. Add half a cup of white distilled vinegar and place your cast iron pan in the water, making sure the water covers it completely. Allow the pan to soak overnight. As it soaks, the vinegar with react with the rust, changing its chemical structure. Make sure not to leave the pan in the water more than 12 hours, or the vinegar will start to eat the iron itself.

Cleaning Rusty Cast Iron (Step 2): Scrub with a Copper Scrubby

Remove the pan from the vinegar-water and rinse. Then scrub the pan with a copper scrubby or steel-wool (make sure to use the kind without soap), rinsing every few minutes. You should see the rust coming off the pan. If you don't, soak for another hour or so, or until you see bubbles form on the rust spots.

Cleaning Rusty Cast Iron (Step 3): Coat Lightly With Shortening

Immediately after scrubbing, dry the pan with a paper towel (some of the black color will come off and you don't want to ruin your dishcloths). Then, use a paper towel or napkin to apply a light coat of shortening, as if you were greasing a cake pan.  Note: because of exposure to an acidic environment, your pan has actually become more prone to rusting, which is why you need to get a coating of fat on it right away. If you don't, the rust will be back in a matter of hours.

Cleaning Rusty Cast Iron (Step 4): Cure in a Low Oven

Place your pan in a cold oven, then set the oven to 300 degrees. Check after one hour, and pour out any accumulated grease. Then cook for another 1-3 hours, or until a shiny black surface has formed. Once your pan is cured, allow it to cool completely before using it or putting it away. Note: while many people recommend curing in a 500 degree oven, lower heat is actually better. Low heat allows the fat to slowly absorb into the iron, creating a slicker, more water-proof seal.

Step 5: Enjoy cooking with your newly cleaned Cast Iron Cookware.