Nantes Tourton

A recipe from cooking-ez.com

For 1 loaf, you will need:

• 1 400 g flour
• 2 15 g yeast
• 3 7 g salt
• 4 50 g fermented viennoiserie dough (optional)
• 5 310 ml milk
• 6 10 g vanilla sugar
• 7 50 g caster sugar
• 8 50 g butter
• 9 20 g beaten egg
• Total weight: 865 grams

Times:

Preparation	Resting	Cooking	Start to finish
25 min.	6 hours 30 min.	40 min.	7 hours 35 min.

Step by step recipe

• 1: Put into a food-processor bowl: 400 g flour, 15 g yeast, 7 g salt, 50 g fermented viennoiserie dough and 310 ml milk (cold).
• 2: Knead on slow speed for 10 minutes.
  Note: For the best way to knead, see: A few tips for effective kneading at home.
• 3: Stop kneading to add 10 g vanilla sugar, 50 g caster sugar and 50 g butter.
  Knead again, still on slow speed, until the butter and sugar are completely mixed un.
• 4: Gather the dough (it is quite normal for this to be very sticky) into a ball and transfer to a clean bowl. Cover with a sheet of plastic. Leave to rest for 1 hour.
• 5: After resting, "break" the dough (similar to knocking back with a firmer dough) by stretching it upwards and letting it fall back sharply into the bowl. Do this 2 or 3 times.
• 6: Gather the dough into a ball again, cover with plastic film and leave in the fridge for at least 4 hours or overnight.
• 7: The dough will be easier to handle when it is really cold. Tip it onto a floured work surface and press it flat, then shape into a loaf: round, long (like this one), or whatever you prefer.
  Place the loaf on a baking sheet.
• 8: Glaze and leave to rest for 1 hour 30 minutes.
• 9: Preheat the oven to 370°F (190°C).
  Glaze the loaf again.
• 10: Slash the top in a criss-cross pattern (French bakers call this a "polka" cut).
• 11: Bake for about 40 minutes.
• 12: Leave to cool on a wire rack.

Remarks

You can make a richer tourton by adding chocolate chips or raisins.

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