This is a plea for two things:
1. Words to describe bread textures
2. The associated techniques and ingredients that produce those textures
Most folks who enjoy bread are thrilled by the variety of textures that can be achieved with
simple ingredients and techniques. For example, consider the differences between
the gummy white bread typical of grocery-store hot dog buns, the wholey yet chewy texture of mountain bread, the dense textures of some whole grain breads, and the cotton-candy like texture of some dinner rolls.
Perhaps taxonomy is not the right word; all breads fall on a continuum of textures. Perhaps you have a better word for that as well!!