This is my story of making Crystal Bread by Enigma restaurant in Barcelona, of famous Chef Albert Adria.
There’s no paid advertisement here, but thanks to Gronda for starting this culinary challenge! It pushed me to learn a new technique and try out this cool Crystal Bread recipe.
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As I am mentioning in this video, I’ve tried out several different ratio variations for this Crystal bread recipe, and here’s the one that works for me and my home oven:
– 20 g Kuzu starch (powdered)
– 20 g Potato starch
– 600 ml Water
At the end I’ve baked it for 2.5 h at 320 F/160 C (100% convection, as I can’t regulate this in my oven) + 45 min at 248 F/120 C (same convection) + 10 min at 248 F (after brushing with olive oil).
Let me know, if you try making it as well and how it turns out!
I would really appreciate! Thanks
| Crystal bread |
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