A French bread out of Provence, the gibassier is ﬂavored with anise, candied orange peel, and orange blossom water.
A French bread out of Provence, the gibassier is ﬂavored with anise, candied orange peel, and orange blossom water. Cut and shaped to resemble a leaf, our Le Gibassier loaves rise in record time thanks to Platinum® Yeast from Red Star®.
21/3 to 22/3 cups (296 to 338 g ) bread ﬂour, divided Cup (200 grams) granulated sugar, divided
- (0.25-ounce) packs (14 grams) Platinum Yeast
•tsp (6 grams) kosher salt
3/4 tsp (1.5 g ) and ⅛ teaspoon ground cardamom, divided
1/2 tsp ginger, divided
1/4 cup (60 g ) whole milk
•tablespoons (42 grams) olive oil
2 big eggs (100 grams), room temperature
Two 1/2 teaspoons (12.5 grams) orange blossom water
3/4 cup (170 grams) unsalted butter, softened and divided
1/2 cup (72 grams) ﬁnely chopped candied orange
11/2 teaspoons (4.5 g ) anise seeds
1In the bowl of a stand mixer ﬁtted using the paddle attachment, beat 1 cup (127 grams) ﬂour, 1/3 cup (67 g ) sugar, yeast, salt,
3/4 tsp (1.5 g ) cardamom, and
1/4 tsp ginger at reduced speed until combined.
2In a medium saucepan, heat milk and oil over moderate heat until an instant-read thermometer registers 120°F (49°C) into 130°F (54°C). Add milk mixture to ﬂour mix; beat at low speed just until blended and yeast dissolves, stopping to scrape sides of bowl.
Beat at medium-low speed just till combined, stopping to scrape sides of bowl. With mixer on low speed, gradually add 11/3 cups
(169 grams) ﬂour, beating just until combined.
3Switch to the dough hook attachment. Beat at medium-low rate until dough is smooth, elastic, and pulls away from sides of bowl, 7 to 10 minutes, stopping to scrape sides of bowl; insert up to staying 1/3 cup
(42 grams) ﬂour, 1 tbsp (8 g ) at a time, even if dough is too sticky.
4With mixer at low speed, add 1/4 cup
(57 grams) butter, 1 tbsp (14 grams) at a time, beating until combined after each addition (6 to 8 minutes total), quitting Increase mixer speed to medium-low, and beat until a smooth, elastic dough forms, 6 to 7 minutes, stopping to scratch dough hook. (Dough must pass the windowpane test. [See Note.]) Beat in candied orange and anise seeds till blended. Turn out dough on a clean surface; knead 6 to
10 times to assist evenly distribute candied orange and anise seeds. Transfer bread to a medium bowl. Cover and let rise at a warm,draft-free place (75°F/24°C) until doubled in size, 11/2 to two 1/2 hours.
5Punch down dough; let stand for 5 minutes. Turn out dough onto a clean surface, and divide into 8 portions (about 92 g each); shape into balls, pinching seams shut as needed. Cover with plastic wrap, and let stand for 25 minutes.
6Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
7Roll each dough ball into a 31/2-inch-long log; ﬂatten and form into about 41/2×3-inch ovals (approximately 1/4 inch thick). Put long side of dough ovals parallel to counter edge; utilizing sharp kitchen shears or scissors, cut 3 slits crosswise and equally spaced within each oval, leaving approximately 1/2 to 3/4 inch of dough intact on every side. Along one long side of each oval, cut 1/2- to 3/4-inch-long slits, evenly spaced, to both sides of every initial centre slit. Stretch dough gently simply to open cuts; put on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) till dough is puffed and retains an indentation when pressed using a ﬁnger, 45 minutes to 1 hour.
8Bake, 1 batch a time, until golden brown and an instant-read thermometer inserted
In centre registers 190°F (88°C), 6 to 10 minutes.
9Meanwhile, in a little microwave-safe bowl, heat staying 1/2 cup (113 grams) butter high in 10-second intervals until melted.
10Meanwhile, at a medium bowl, stir together remaining 2/3 cup (133 g ) sugar, remaining 1/4 tsp ginger, and remaining
⅛ teaspoon cardamom.
11Brush melted butter all over warm bread; instantly coat with sugar mix.
Note: To use the windowpane test to check dough for proper gluten development, gently ﬂour hands and pinch off (do not tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it is thin and translucent like
a windowpane. If the dough tears, it is not quite ready.
And test .