Back to non-laminated viennoiserie and this time it’s a pastry from Le Gibas in the south of France.

It uses olive oil in the dough and is flavoured with orange and anise.

I’m not a fan of candied orange peel so omitted this traditional ingredient from my recipe. I also didn’t have any anise seeds so substituted 1 tbsp fennel seeds.

I was curious by the reference to a “sponge starter” so did a bit of research behind it.

The sponge and dough method is used in bread making and comprises a two-step process.

First, the flour, yeast and water (sometimes milk) are mixed together and fermented. The fermentation process can last anywhere between 1 hours and 12 hours.

Next, they are added to the rest of the ingredients to form the dough.

I based my recipe on one by Eric W. Kastel but made a few tweaks.

Sponge starter
1/2 cup plus 2 tbsp milk
1 cup bread flour
7g sachet instant yeast

Final dough
3 eggs
1/3 cup olive oil
3 tbsp orange zest
1 tbsp orange flower water
3 1/2 cups bread flour
2/3 cup white sugar
2 tsp salt
6 tbsp butter, softened
1 tbsp fennel seed

Egg wash
1/2 cup butter, melted
1 cup caster sugar flavoured with 1 tsp cinnamon

Make the sponge starter by heating the milk to 30C, then adding to the flour and yeast. Mix with your hand, then set aside for an hour until it’s doubled in size.

Combine the sponge, oil, orange water, eggs and zest and knead in a mixer with a dough hook for a few minutes. Add the flour, salt and sugar then mix for 6 minutes.

Pour in the melted butter gradually, then mix for several more minutes until the dough comes together. Add the fennel seeds and mix to combine.

Leave the dough to rest for an hour, covered in a bowl.

Divide the dough into 16 pieces, then form into rounds. Set aside to rest for a further 10 minutes.

Roll each round out 6 inches long, then make four cuts into the centre and place on a greased tray in a crescent shape.

Brush with egg wash and cover for 45 minutes.

Bake for 15 minutes at 190C then reduce the heat to 175C and bake for a further 5 minutes.

Leave to cool for five minutes, then brush with melted butter and dredge in flavoured sugar.


2 thoughts on “Gibassier

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