The bread served at Disneyland's Boudin Bakery has a heavily blistered and dark
crust . The bakery tour shows the process of flopping little boulles of dough
in wire mesh baskets for 11 hours in the low 50's F in a humid room. The 11
hours is purportedly for flavor. They bake them in steam at 440F
The bakery web site doesn't show the process but has pictures of their bread.
It is at

http://www.boudinbakery.com

When I proof my formed loaves in an ice chest with periodic misting (to
duplicate the Boudin process), the blistered crust is very pronounced - it
looks like bubble wrap.

Ed