Are the baking temps for enriched doughs same as lean doughs?

No, the baking temperatures for enriched doughs are typically lower than those for lean doughs.

- Lean doughs, which contain little or no fat or sugar, are usually baked at higher temperatures (450°F (230°C) or above)

for a shorter period of time, resulting in a crispier crust and a chewy interior.

- Enriched doughs, on the other hand, which contain higher amounts of fat, sugar, and eggs, are typically baked at lower temperatures (350°F (175°C) - 375°F (190°C)) for a longer period of time. This helps to prevent the dough from browning too quickly while it cooks through and the fat remains spread evenly while the yeast remains active longer resulting in a softer , more tender texture for baked goods such as brioche, cinnamon rolls, and sweet rolls.