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Thick, hard crust, is it really a good thing?

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Thick, hard crust, is it really a good thing?

>Ignoramus21432 lid
>Date: 9/24/2003 8:58 AM Central Standard Time
>Message-id: >
>
>I have read some opinions that imply that thick, hard crust is somehow a
>good thing.
>
>I have never seen any reasoning explaining why tat is so. Myself, I
>greatly prefer crust that is soft. I bake my bread in a bread machine
>and while it is still hot, I place it into a plastic bag to get rid of
>the hardness in the crust. That way, the bread is easier to cut and
>easier to eat.
>
>Has anyone had similar experiences? Anyone cares to explain the errors
>of my thinking?
>

First guess is regional. People in the northeast exposed to Italian/French
baking like a good crust.

Southern mothers cutthe crust off their children's sandwiches.

Second, loose teeth?
>

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