How to Make This Crystal-Clear Bread

Albert Adrià is known for his wondrous, surprising and delicious creations. The Spanish chef, who worked alongside his brother Ferran at his world-famous elBulli restaurant, has been wowing diners with his culinary innovations for years. 

Crystal-clear bread: how to make it

The latest creation to get a lot of attention online is this recipe for making crystal-clear bread. It’s described as perfectly crispy and hollow and it’s made using water, potato starch and kuzu (a starch and jelling agent made from the Kuzu root).

The dish has given rise to an online competition called the Crystal Bread Challenge in which Gronda, a job site for F&B professionals, is offering chefs and home cooks the chance to win a dinner for two at Adria’s Enigma restaurant by sharing their own crystal bread creations. 

For those wondering how it tastes, the bread is brushed with sunflower oil and topped with a cream of sour Jamón Ibérico and topped with black truffle. Clearly delicious. 

The dish resembles the fried air snack produced by chef Nicola Dinato at the Feva restaurant in Veneto, Northern Italy. It’s no coincidence that Dinato also trained alongside Ferran Adrià at elBulli.