Here's an extreme exmple of a half married loaf made using the "rapid dough" method.
I hadn't seen an example of this for a long time - it was quite common in bread shows in the 80's - and when I did this a few years ago I decided to photograph it. The dough has been highly mixed, and moulded by mechanical means sevearal times over to effect that fine structure. Notice the lifeless appearance of the crust and crumb. In fact it was very brittle but short in texture as well as containing emulsifed fats. Enjoy! [img]http://sourdough.com.au/modules/smileys/packs/example/barf.gif[/img]
And the crumb