Leathery crust, and rubbery crumb.
I know these are tow things most of you probably consider abominable. But, with my recent escapade into the world of artisan French bread, I have found much to be desired. A huge amount of work, and time, with preferments, folding, raising, kneading and the like, all to end up with a hard crust, and a slightly dry crumb. At this point, I'm willing to temporarily abandon the practice of using only the four ingredients, and opting for some more...diversity.
If any of you have ever bought "French bread" from the supermarket, you know what I'm talking about. This leathery crust, and a rubbery crumb that you want to pull out with your hands and roll into a ball. While it's probably not the most...aristocratically oriented, I for one prefer it to what I've been baking.
I'm looking for a recipe to produce a similar product. Probably laden with eggs, and various other fats, in addition to a relatively large mountain of sugar.
Thank you my friends, as always, for any help given.