Why is the baking temperature for lean breads higher than that for Rich breads?

The baking temperature for lean breads is higher than that for rich breads because lean breads typically have a lower fat and sugar content, allowing for better moisture evaporation and crust development at higher temperatures. This results in a crispier crust and a well-aerated crumb structure. In contrast, rich breads, which contain more fats and sugars, require lower temperatures to prevent burning and to ensure even cooking without compromising the texture and flavor. The higher fat content also contributes to moisture retention, allowing rich breads to bake well at lower temperatures.