My husband has been a scratch bread baker for over 20 years so this is one that he helped me on
The only way to get a 'crusty' golden color on the outside with a soft textured bread on the inside is to steam the loaf during the baking process. Steaming causes the crust to seal and become 'crusty and golden while making the loaf inside soft. Most bakeries purchase special ovens with this capability if this is the type of bread they are wanting to produce.
Please let me know if I can help further in any way.