Jesse Bulman's salt loaf AKA crack bread
For any of you all who are familiar with Rochester, you might be familiar with Jesse's salt bread - a fantastic loaf with a cotton soft interior and paper thin salty crust that holds together in your hands but shatters between your teeth. Its absolutely wonderful and is so delicious is barely needs any accompaniment.
I have been trying to reverse engineer it for home baking but haven't had much luck. The only insight into how its made comes from an article in the Democratic Chronicle (https://www.democratandchronicle.com/story/lifestyle/rocflavors/2017/03/29/salty-bread-rochester-baking-origins/99451280/). As far as I can tell it is a very high hydration dough and very bubbly and jelly like. It also looks like he does very minimal shaping of the loaf prior to baking. There is also a rather large amount of olive oil and salt that is doused on the loaves before going into the oven.
Anyone have any ideas on how to go about this? I suspect this is a higher than 100% hydration dough, but it cannot be much higher as the loaves don't pancake.
Any advice is appreciated.