A recipe from cooking-ez.com
66K4.1 September 12th 2018
For 1 loaf, you will need:
|Preparation||Resting||Cooking||Start to finish|
|24 min.||6 hours 30 min.||40 min.||7 hours 34 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.
You can make a richer tourton by adding chocolate chips or raisins.
September 28th 2023.