"hutchndi" > wrote in message
ups.com...
> ... The crust was actually all broken up and (appeared to be)
> flaking off, kind of like it was rolled in double sized cornflakes.
>
> Has anybody seen crust like this? Is this possibly some faulty loaf, or
> is this some form of bread I havent encountered yet?

The defect you describe is know as crust "scaling" and is due to an
overdevelopment and hyperoxidation of the dough.

- Steve Brandt