We are equipping a new shop that will be located in a suburb of Denver CO.
They have asked us about possible changes to their dough recipe to accommodate the high elevation.
Your comments and any suggestions will be appreciated.
What… down there in the flat lands?
I’ve done work for a number of companies going from sea level/1,500 feet to the Denver area at 5,000+ feet above sea level. What I have found is that when going to the higher altitude the temperature of the air impingement oven needs to be increased by about 35F and the bake time reduced by about 75-seconds.
Tom Lehmann/The Dough Doctor