The crusty top of bread is called the "crust." It forms during the baking process when the outer layer of the dough hardens due to exposure to heat. The crust contributes to the texture and flavor of the bread, offering a satisfying contrast to the soft interior. Different types of bread may have varying crust styles, from thick and crunchy to thin and soft, depending on the recipe and method used. Artisans may further enhance crust characteristics through techniques like steam baking or using specific flours, elevating the overall quality and experience of the bread.