Now were ready to bake the dough. Several important things happen during this process. Oven spring is the rapid rise in the oven due to the production and expansion of trapped gases as a result of the ovens heat. The yeast is very active at first, but stops acting when the temperature reaches 140F. Then, coagulation of proteins and gelatinization of starches occurs, so the dough holds shape,. and finally browning occurs. Oven Temperatures and Baking Times: When the proper temperature is used, the process works so that the inside of the dough becomes completely baked while the crust achieves the desired color at the same time. Larger pieces are baked at a lower temperature for a longer time than smaller rolls. Rich, sweet doughs are baked at a lower temperature because their fat, sugar, and milk content makes them brown faster. French breads are generally made with no sugar and a long fermentation, so they require a very high temperature to achieve the desired crust. Golden brown crust and a hollow sound when loaves are thumped are a good indication of doneness.