What is Gibassier?
among many craft breads and cakes in the world is breakfast bread gibassier One of the most popular in French tradition. These fatty biscuits similar to biscuits are invented from the complex number of ingredients, from standard flour, yeast, sugar, eggs, butter and olive oil to those that make it unique, such as orange flowering water, anise seed and orange peel. In the end, it will be difficult to say whether what is consumed are biscuits, pastries, donut or cookies, but it will taste unique.
It seems that this recipe, which some calls fougasse , came from a rocky southeast France in the village of Lourmarin, Provence. Many people believe that this generation old treatment is named after a mountain called Le Gibas, which is part of the village horizon. According to Michel Suas, in his advanced bread and pastry the stellar ingredients of the area in the middle Gibassier : Local anise seed, orange and olive Oil.
The fermentation process must begin between some flour, milk, egg and yeast at night before creating Gibassier . The recipe, which is 16 of these flattened biscuits, is available online from the bread cook in Hyatt New York Central Hotel, the proportions of these ingredients are 0.75 cup (about 85 g) flour, one chilled egg, 0.33 cup (about 78 ml) cold milk and just one standard bruises package. All are mixed in a bowl, which is then covered and left to rise at room temperature overnight.
The next day, some ambitious culinary alchemy begins. About 3.75 cups (about 415 g) of flour are added to a bowl at low speed to watch the recipe Hyatt. Also, three more eggs, 0.5 cup (about 118 ml) of olive oil, 0.5 tablespoons. (about 7 g) salt, 0.6 cup (about 50 g) sugar, 1 oz. (about 28 g) more yeast, 2 teaspoons. (About 8.4 g) Aise seeds and two types of water - 0.33 cup (about 78 ml) BAvere cold water and 2 teaspoons. (About 10 ml) water orange flowers. All of this is mixed at medium speed for five minutes and then a 0.5 cup (about 128 g) of candod orange jewelry enters the mixture. The last section involves adding 7 tablespoons. (About 100 g) of softened butter, a little at once until the dough is solid but machine guns.
The last step to create gibassier divides this dough into several smaller balls - 16 for this particular recipe. These are placed on an oiled parchment paper and pushed into flattened oval oval, which are brushed with larger olive oil before resting at the room temperature for one hour and a half. After brushing the peaks of the eggs and sugar mixtures, Gibassier are ready to bake for about 20 minutes at 350 ° F (about 177 ° C). A tradition that is still warm dictates a rapid drop in honey butter before bite.