Yup, you're right. I live in Wales- high enough for Britain, but nothing compaired with serious mountains- only about 1000 foot. Which is why I'd never thought of altitude as a factor. I've asked a friend who lives in the Tyrol and he says it is a factor, although he bakes Rye based breads. Atmospheric humidity may be a factor- it is very wet here, but this would be much less important than the quality of the flour- soft wholemeal absorbing much more water than a hard white. Different wholmeals also absorb very different ammouts of water- although recipes will try and give quantities based on an average, there can still be up to 15% difference. Thanks for the info on wood fired ovens. Were they baking yeasted breads or flat breads?