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.
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.
