Baking bread

[Jackamus]

When making bread dough, what is the relationship between crusty/soft, baking temp and baking time?

 

[Bakingtime3]

There are many kinds of breads/bread recipes and that can impact crust/baking temp or time. I don't think there is a single answer for every type of bread based on my experience baking various type of breads. Do you have a specific recipe that isn't working or are you trying to duplicate a recipe for something you have eaten?

For example, what you brush on the bread before baking (i.e. milk/butter/water/eggs) will impact how the crust turns out, regardless of the temperature or how long you bake it.

 

[Jackamus]

Thanks for your response. I have been making a particular white loaf for some time now and I have finely tuned how I make and bake it. I decided to use the same bread dough to make soft rolls but still using the same baking temp and time. This produced as crusty roll but I wanted to make then soft. I then discovered that I should bake them at a lower temp for about the same length of time and without the tray of water. So I may have answered my own question!