Hello! I've noticed that recipes for enriched breads (i.e. with eggs, milk, etc.) call for baking at 350F/180C, while recipes for 4-ingredient breads (flour, water, yeast, salt) call for baking at 450-500 F / 230-240 C. Am I correct to assume that the lower temperatures for enriched breads are to properly cook or not overcook l the enriching additives? Thought differently, what would happen if I were to bake my non-enriched breads at a lower temperature? Would I not get a brown crust? Would I not get a good rise? Thank you! submitted by /u/daddy-daddy-cool