There are no exact rules for adjusting yeast breads at high altitudes. But because altitude affects the ingredients and the entire breadmaking process, we offer these general guidelines for baking above 3,000 feet. Begin checking the dough halfway through the rising time listed in the recipe. Continue to check frequently.
Flour tends to be drier and absorbs more liquid at high altitudes.
Therefore, it is very important to store flour in an airtight container. When mixing the dough, you may need less flour than called for in the recipe. To compensate, add flour slowly and work in only enough to make the dough easy to handle. Because recipes call for varying amounts of flour, there is no standard measurement for reducing flour. If dough is slightly sticky during kneading, use greased instead of floured hands.