Depends on the dough recipe, the size of the loaf, whether it comes with molds or not, and whether the surface decoration is rich or not. The size of the oven will also affect the temperature setting. The larger the oven, the higher the temperature you have to set.

Generally,

European-style breads, to spray, are set at 200 degrees or higher.

Smaller sweet breads, on the other hand, are 180 on top and about 150 on the bottom.

For toast with a lid, it's 180 degrees up, 150 degrees down

Without a lid, it's 140 degrees up, 180 degrees down.

Generally, if you have a mold on the bottom of the bread, such as a five-star mold or a U-shaped mold, it will be about 160 on the top and 180 on the bottom.

Actually in the operation, but also depends on the temperature of the oven is not accurate, the sealing of the oven is good, etc., and then experiment to find the most appropriate temperature and operation.

There is a saying in the industry that baking is the most critical part of the bread process, and it will determine whether the bread can be sold on the shelves. So, you have to think and experiment a lot. In the work, usually pay more attention, especially in the baking of this part of the oven temperature grasp.