What is a common consequence of baking at too high a temperature?

Baking at too high a temperature often leads to the issue of a burnt outer crust while the inside remains raw. This occurs because the high heat causes the outer layers of the baked good to cook rapidly, forming a crust that can brown or burn quickly. Meanwhile, the inside does not have enough time to properly bake, resulting in an undercooked center. This uneven cooking can degrade the quality of the baked product significantly, affecting both texture and safety.

The consequences of high-temperature baking manifest in various ways in the other options presented. Increased moisture retention typically occurs with lower baking temperatures, which allow for a gentler cooking process. Improved flavor development is generally achieved through controlled baking processes and appropriate temperatures that allow for the Maillard reaction to occur without burning. Longer baking times usually arise from lower temperatures, as foods take more time to reach the necessary internal temperatures. Therefore, the correct choice directly addresses the specific outcome of high-temperature baking.