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Nantes Tourton

The "tourton Nantais" is a sweet loaf from Nantes, somewhere between bread and brioche, but without egg and only a small amount of butter.

30,3024.3/5 for 20 ratings

Last modified on: September 12^th 2018

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: 912 grams

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Measures:

How long does it take?

Time required

Preparation	Resting	Cooking	Start to finish
24 min.	6 hours 30 min.	40 min.	7 hours 34 min.

Keeping:

A few days in a cloth bag; freezes well.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 5 min.

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).

Stage 2 - 10 min.

Knead on slow speed for 10 minutes.

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 3 - 3 min.

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.

Stage 4 - 1 hour

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.

Stage 5 - 2 min.

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.

Stage 6 - 4 hours

Gather the dough into a ball again, cover with plastic film and leave in the fridge for at least 4 hours or overnight.

Stage 7 - 3 min.

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.

Stage 8 - 1 hour 30 min.

Glaze and leave to rest for 1 hour 30 minutes.

Stage 9 - 1 min.

Preheat the oven to 370°F (190°C).

Glaze the loaf again.

Stage 10 - 40 min.

Slash the top in a criss-cross pattern (French bakers call this a "polka" cut).

Stage 11

Bake for about 40 minutes.

Stage 12

Leave to cool on a wire rack.

Remarks

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

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 loaf : 2.00 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Oaty walnut cake , Bonnevaux apple tart, Franche-Comté sticks, Crackers, Muffin dough, ... All
	Milk: You can get more informations, or check-out other recipes which use it, for example: Dublin fruit scones, Potato gratin, Confectioner's custard (Crème pâtissière, or French pastry cream), Chocolate eclairs, Prune Far, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Crème de foie gras, Moist chocolate cake, Pavlova, Melting Epoisses on toast , Arlesian Biscuits, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Lemon and lime cakes, Strawberry Charlotte, How to succeed in making sabayon (syllabub), Stewed rhubarb, Blackcurrant, vanilla and lime verrine , ... All

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