I live at 7400+ feet in elevation. At 3200 feet you should be OK. The only problem with high altitude baking is that bread will rise too fast and not get a chance to create the right texture so I have to reduce the yeast and do a 3 rise system: 45 minutes - punch down; 25 minutes - punch down, 5 minute rest, shape, 25 minute rise till doubled - then bake.
If it was pale and still doughy - it was not cooked completely. Either the recipe has too low a temp for baking, your oven is not as hot as it should be or you just need to bake it longer. My recipes call for 375 for bread in a pan and 425 for french/italian loaves. Baking it longer will not be a problem - I have had loaves come out of the oven really, really dark - but that was how long it took for it to bake through. Tap the bread on the bottom and if it sounds hollow -it is done. For bread in a pan, tapping on top will work but doesn't make the sound nearly as well.
Also, make sure that it has risen completely before trying to bake it. If it hasn't expanded enough, it can come out doughy and heavy even if it is cooked.