I've made several attempts to made different crostini's for gatherings, dinners, etc. But everytime I prepare it, I feel like the baguette is too chewy and you have to muscle through the crust to get it to separate. I am jealous when I eat one where the toppings and the bread bite away with no effort.
I've tried the french breads at the big-chain supermarkets, Whole Foods and Henry's, but they all turn out generally the same.
What am I doing wrong?