bakermom

I'm not an expert on high altitude baking, but I can tell you some about bread. Use the least amount of flour necessary to get a smooth dough. too much flour will make the bread tough. knead it well, enough to form a gluten window when you stretch out a piece of dough. Good yeast of course is important, also be careful with adding the salt, it can kill your yeast

collector49

You can add gluten or some potato flour. That helps some.

Pennyhal

Before I start making bread, I turn my oven on for one minute and immediately turn it off. When I'm done kneading the bread, I check the oven's temperature...I like it around 80-90 degrees, and let the dough rise in there. Some of these newer ovens will heat up very fast, so the 1 minute warm-up may make the oven too warm so be sure to check it.