Photo Gallery: The odd couple: Beer & Pastry

MODERN-BAKING

Apr. 16, 2010

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1. Divide gibassier dough into 1-lb. (454-g) pieces. When creating tasting sizes for a pairing event, divide into smaller sizes. Shape into light boules and let rest for 20 minutes.
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2. Roll dough to 3/4 in. (2 cm) thick.
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3. Cut an ﾓXﾔ into the top of the dough. If using standard 1-lb. pieces, cut a smaller ﾓXﾔ shape in each of the quadrants created by the initial cut. Pairing sizes support only one ﾓX.ﾔ
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4. After baking, roll butter-brushed gibassier in granulated sugar.
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5. Finished gibassier have a citric, spicy, yeast-heavy flavor that complements similar qualities in many craft beers.