Ideas on replicating Tartine flat bread?
I love Tartine bread and most loaves done in a similar style. My biggest concern is the thick crust and irregular shape make for not ideal sandwiches or restaurant usage.
I recently visited Tartine and they sell sandwiches on a very flat, dark, Tartine-ish loaf. Crust is sturdy but very easy to eat. Great sandwich. It's something they've only been doing for 5-6 months. And I have no clue how to replicate that texture.
Could it be just a flatter country loaf baked in 15 minutes? Would that decrease chew that much? Thanks for any insight.