A baker gave a pain de mie recipe which he do in his bakery, and the result is a soft and fluffy bread.
I tried at my home at same temperature with same recipe and resting time, the result was acceptable from the inside (fluff, and airy) but it has a crispy crust. His bread was completely soft (soft crust and soft interior).
Is it because at bakeries the ovens are essentials in creating such textures ?
The read contain: flour, salt, yeast, sugar, water and butter.