How much should I increase the water content in the dough at high altitudes?

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To ensure proper dough hydration and bread quality when baking at high altitudes, you should increase the water content in your dough. Here are the specific adjustments based on altitude:

• 3,500 feet: Increase the liquid in the recipe by 9%.
• 5,000 feet: Increase the liquid by 15%.
  

  

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• 7,500 feet: Increase the liquid by 22%.

These adjustments help compensate for the drier conditions and faster evaporation rates at higher altitudes, ensuring that your dough remains properly hydrated and your bread turns out with the desired texture and structure.