Originally Posted by pacanis
I mean, all breads have a crust, don't they?
Technically yes...but the distinction is generally in how they are baked.
What you are calling "crusty" bread is in industry terms "hearth" bread. It is baked directly on the hearth, allowing nearly all of the bread to be exposed to the hot air of the oven. (Sometimes they are baked on a sheet in the oven to facilitate handling.) There are many different types of hearth bread...quite a few have been mentioned already.
The more modern "pan" bread, (baked in a pan, often with a lid) has a much softer crust...sometimes nearly as soft as the crumb. Most of this bread is used for feeding small children, but is probably best suited as livestock fodder...