Le Gibassier
From noir 15 years ago
- 120 minutes to make
- Serves 12
Ciril Hitz recipe for the splendid gibassier...it is heavenly! I was thrilled to be able to get this from a friend! Enjoy! :) Start the night before.
Ingredients
- Preferment: bread flour 145g, milk 75g, egg 25g, instant yeast .25g - combine, cover and ferment at room temp overnight. shopping list
- Formula: bread flour 536g, shopping list
- egg 175g, shopping list
- Granulated sugar 134g, shopping list
- salt 10g, shopping list
- instant yeast 26g, shopping list
- butter 100g, shopping list
- olive oil 88g, shopping list
- orange blossom water (or oil) 33g (or 10g), shopping list
- water 50g (73g if w/orange oil), shopping list
- anise seed 8 g, shopping list
- candied orange peel 97g, shopping list
- Preferment 245g. shopping list
How to make it
- Pour liquids, then preferment into a mixer. Add dry ingredients except candied fruit and anise seed. Incorporate all slowly for about 4 minutes, mix for 2 minutes more briskly, then slowly add softened butter.
- When a nice dough window can be formed, add the dried fruit and anise seed. Place rounded dough into oiled bowl, cover so no crust forms, and ferment for 1.5-2 hours.
- Scale into 100g increments, bench rest for 20 minutes.
- Shape into torpedoes and press flat. Cut appropriate design into them, place on parchment-lined pan and proof for approximately 1.5 hours. Bake at 350 degrees Fahrenheit until golden brown, about 10-12 minutes. Brush with melted butter and toss in granulated sugar, let cool, consume with glee!!
The Rating
Reviewed by 6 people-
I haven't tried making these in about 20 years! I'm looking forward to trying your friend's recipe! Thank you for sharing it!
annieamie
in Los Angeles loved it
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OMG! These are fabulous! This is a recipe is a well kept secret...if I could give you a '10' I would for this.
shuga
in United States loved it
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These look sinful!
smooch
in America loved it
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