If you’ve ever made bread from scratch, found a technique and a recipe you like, and then practiced it a lot, you probably can make a pretty great loaf of bread. But people who make bread at home often complain that it just doesn’t quite approximate the bread they have from a French bakery, which is somehow lighter inside and crispier outside. You’ve worked so hard, you want a deep brown crust that shatters when you hit it, right?