Soft Bun (Biga Version)

After the successful “Biga” version of Gibassier, I want to try the Bun made with Biga. Because, I want to make sure of its effect / consistence on Flavor and texture. 

Biga, didn’t disappoint me. The outcome was beyond my expectation. I never got such flavor, texture, taste and sponginess earlier. Though its time consuming, it was definitely worth, the wait.

Since, I already briefed the Biga Ingredients and making procedure, you can get it from here.

Ingredients for Bun :    2 ¾ Cups of All purpose flour  ;    1 tbsp of milk powder    ;   1/4 cup of  Caster Sugar     ;    1 ¼ tsp  of  salt    ;      1 ¼ tsp  of   Instant yeast    ;   1 egg (beaten)    ;  1/4 cup of  milk    ;      50gms of Butter (cubes)       ;  Biga (prepared last night)

Procedure :   Mix Flour,  milk powder, caster sugar and instant yeast in a mixer bowel and beaten egg, biga ((in small portions, so that it blend well) and salt and blend again.

Now, gradually add lukewarm water to form into slightly sticky, soft dough. Knead about ten 10 minutes until smooth and elastic. 

Finally add butter cubes and knead until incorporated. Form the dough into a  ball and place it in a large greased bowl, covered with damp cloth or cling film and allow it to rise more than double in size. May take about 120 min (depended on the Temperature of the surrounding)

Punch down the raised dough and knead briefly and form into 12 equal balls. And again allow it to rise for 10- 15 min.

Roll each dough ball into radish shape and roll out using a rolling pin to about 30cm length then roll up from the wider end like shaping a croissant.

Place the shaped rolls evenly (sealed ends down) on a greased baking tray and cover with damp cloth and allow it to rise about double in size. Now, egg wash the dough and bake in preheated 180°C oven for about 20 - 25 minutes or until golden brown texture.

Allow it to cool and toast or make a sandwich of your preference. 

Gibassier (Orange Flavored French Loaf)

Gibassier - Orange Flavored French Loaf, baked for We Knead To Bake #19

Gibassier dough is fermented by new Ingredient called “Biga”.   Biga used (predominantly) for fermentation process. Though, it time consuming process it’s add flavor and texture. 

“Biga” is a type of pre-fermentation widely used in Italian baking. Apart from the flavor and texture, it also helps to preserve bread by making it less perishable.

 

“Biga” need to make the previous night of the baking of (any) this bread. 

Gibassier recipe is adopted from from CirilHitz’s Baking Artisan Pastries and Breads.

 Ingredients for the Biga:  1 1/2 cups of bread flour   ;  1/2 cup of milk   ;  1/16 tsp of instant yeast

Ingredients for the Dough:  2 eggs   ;   1/4 cup of  olive oil    ;  1/8 cup of  orange juice  ;   3 1/4 cups of bread flour   ;  All the pre-ferment / Biga made from above    ;  1/2 cup  of granulated sugar    ;   3/4 tsp of salt    ;    1 3/4 tsp  of  instant yeast  ;   75 gm butter   ;   1/2 cup  of dried apricots  ;  1tsp  of orange zest 

Ingredients for Glazing and Dusting the Gibassier :  1/3 cup to 1/2 cup clarified butter (ghee)    ;   Vanilla sugar or castor sugar

 The Process:  The pre-ferment has to be made the evening / night before the Gibassier are baked. So the previous night, mix together the ingredients for the pre-ferment into smooth dough. Add a little more milk if your dough is too stiff.

Scrape the dough into an oiled bowl and cover loosely and keep at room temperature, for about to 16 hours. By this time the dough should have risen and have a fermented look.

The next morning, make the dough for the Gibassier. Using a kitchen Aid /  food processor, mix the eggs, olive oil and  orange juice. 

Add the pre-ferment (in small portions), flour, sugar, salt, yeast, and knead until the dough is smooth. Now add the butter in chunks and knead until the butter is incorporated into the dough before adding the next chunk. Knead well until the dough is soft. 

Add the chopped apricots, and the zest and knead till incorporated. Shape the dough into a round and place in a well-oiled bowl turning it to coat well. Cover loosely and allow the dough to double in volume. (may take up to 90 – 120 minutes) 

Turn the dough out onto your working surface. Divide it into 12 equal portions, shape each into a round and let the dough rest for about 15 to 20 minutes. Then shape and flatten each round into a semi-circle or oval.  

Make three cuts in the semi-circle, one in the centre and two on either side of this cut from the straight edge to the arch of the semi-circle by pushing your implement straight into the dough. Make sure the cuts open up into neat slits. by using scissors, make 4 snips along the arched side at equal distance.

Lift the Gibassier dough and transfer it to a parchment lined baking sheet making sure to stretch it a little so the cuts open up well and the slits also spread a bit. Repeat with all the balls of dough, and let the shaped dough rise for about 30 to 45 minutes till a little puffy.

Then bake them in a pre heated oven at 180ºC (350ºF) for about 10 to 15 minutes till they turn a golden brown on top.

Take the Gibassier out of the oven and brush them (while hot) with clarified butter/ ghee.  Sprinkle with sugar vanilla sugar or castor sugar. Then let them cool on a rack.

Serve them slightly warm coffee or tea. 

My family enjoyed thoroughly the Gibassier, for the weekend breakfast. It has a great flavor and sponginess………… Simply superb.