I would like some input on ideas concerning getting a shattered crust. Some call it ¨alligatoring¨. The bread I´m making is called Po'Boy bread in New Orleans. I have read much about ¨bread song¨ and it seems to me that getting that ¨song´is all about rapid temp change. Anyway, this is my question, It seems to me that when REMOVING the baked loaf from the hot oven if there is a tremendous temp change, like from 450 F rapidly down to maybe 40 or 45 F, the super rapid temp drop should shatter the hot brittle crust. If this is true, I shoud get that bread song and a ¨shattered alligator crust¨. What say you ?