I was enjoying a bread bun from the store -- yes I buy them on occasion -- and I thought I wonder how they keep the bread so nice and soft inside and a nice bite into crust on the outside. I was going to email you and did a search instead, and voila! Your piece by PJ Hamel on keeping the 'crunch' in your bread, cookies, or crackers! How amazing is that! Thank you PJ -- and I am going to utilize your suggestions and see how my bread comes out next time. I love buttering the tops of my bread, but they always 'crinkle' up, and I'm thinking I can butter the tops and leave them in the oven cooling slowly and possibly have a crunchier top that also taste great. We'll see. I'm definitely going to do this soon and also try it on my cookies, because I like them to have a crunch. Thanks for the details and help!

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