Briotta

Briotta. At least that's what I think I should call it. I've developed a new bread that is a cross between brioche and ciabatta.

My concept was to create a basic technique that allows me to turn many of the flavor profiles I used as a chef into breads. Foie gras and quince, for example, or grapes and shallots cooked au sec in white wine. The dough is very delicate and needs to proof in baskets, the crust different from any other bread I've ever experienced, it is so thin and pastry-like.

The process begins with a sour sponge, then a light dough is developed and finished with the flavoring ingredients and a form of fat: unsalted butter or olive oil, for example.

If only I knew how to popularize it.