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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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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. |
formula: bread flour 536g |
egg 175g |
granulated sugar 134g |
salt 10g |
instant yeast 26g |
butter 100g |
olive oil 88g |
orange blossom water (or oil) 33g (or 10g) |
water 50g (73g if w/orange oil) |
anise seed 8 g |
candied orange peel 97g |
preferment 245g. |
Directions:
1. 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.
2. 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.
3. Scale into 100g increments, bench rest for 20 minutes.
4. 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!!
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