How do you Translate Dark crust on bread in french?

There are a few ways to translate "dark crust" on bread in French, depending on the specific meaning you want to convey:

General terms:

* Croûte foncée: This is the most straightforward translation, literally meaning "dark crust." It's a good general term that applies to most bread with a darker crust.

* Croûte bien cuite: This means "well-baked crust" and implies a darker color due to good baking.

More specific terms:

* Croûte croustillante et foncée: This translates to "crispy and dark crust" and emphasizes the texture as well as the color.

* Croûte dorée: This literally means "golden crust," but it can be used for a darker brown crust as well, as long as it has a hint of golden color.

* Croûte caramélisée: This translates to "caramelized crust" and is a good option for bread with a deep brown, almost burnt, crust.

Example:

"This bread has a dark crust and a soft, chewy interior."

Translation:

"Ce pain a une croûte foncée et un intérieur moelleux et moelleux."

You can choose the translation that best fits the specific type of bread and the desired tone.