I have been baking at high altitude (about 5,200 feet above sea level) for years now and have found good ways to adjust for everything I bake. King Arthur and other resources offer ways to adjust based on elevation…but I can’t find any good resource which describes how to adjust when using a steam injection oven. I baked my first loaf of bread with 100% steam for the first 20 minutes and found it almost burnt when the timer went off. I was expecting it to brown very little while the steam was set to 100% and then to have to finish the bread off at 0% to get the browning i’m looking for. My first thought up here is always that altitude has messed me up again.
Do any of you have experience with baking with steam above 5000 feet?