Baking temperatures are based on the type of loaf of bread being made. Baked goods that are denser, such as a pound cake or a quick bread, will require a higher temperature, while loaves that are airy and light, such as a sandwich loaf, will require a lower temperature. The weight of the ingredients used also affects baking time and temperature: A heavier load will cook faster than a lighter one; similarly, an acidic ingredient will cook faster than an alkaline one. Finally, the oven itself can affect the temperature of your loaf; an oven with more BTUs (British Thermal Units), for example, will heat up quicker than an oven with fewer BTUs and thus produce a higher baking temperature.