At what temperature is the bread baked in the oven?

Baking bread typically requires a high temperature to achieve a good crust and proper rise. The correct temperature of 475° F is ideal for baking bread as it promotes rapid oven spring and helps develop a nice, golden-brown crust. Baking at this temperature aids in the Maillard reaction, which enhances the flavor and texture of the crust while allowing for even cooking throughout the loaf.

In contrast, 450° F also works for some breads but may not create as robust a crust or the desired rise. A baking temperature of 455° F is quite specific and is often not standard for bread baking. Lastly, 350° F is generally too low for most bread types, resulting in a denser texture and insufficient crust development. Therefore, 475° F is optimal for achieving an excellent balance between crust and crumb structure in bread baking.