Here are my second and third attempts at bread. The loaf on the left is the whole wheat variation. The one on the right is the regular one. For both loaves, I weighed the flour rather than using a measuring cup.
For the regular one, I increased the second part of the baking (sans cover) to 35 minutes. The internal temperature only got to 202 degrees before I caved. For the whole wheat version, I used a probe in the bread while baking it, so I didn’t have to open the oven at all. After 45 minutes, the internal temperature got to 203, but no higher.
Both versions tasted ok, but neither got up to the proper temperature. The regular one was still clearly underdone. The whole wheat one was badly burned, as you can see. We ate the cooked portions, but I suspect that the chickens will get the rest for treats tomorrow.
I have no clue how to adapt the recipe. I suspect that the altitude here is the cause, but I am at a loss as to what could fix it. Suggestions are welcome!