Nantes Tourton


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.
58K 25 4.3
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Last modified on: September 12th 2018

Keywords for this recipe:
For 1 loaf, you will need:

Change these quantities to make: 1 loaf 2 loaves 3 loaves
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
24 min.6 hours 30 min.40 min.7 hours 34 min.
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Step by step recipe


Stage 1 - 5 min.
Nantes Tourton : Photo of step #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).

Stage 2 - 10 min.
Nantes Tourton : Photo of step #2
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.
Nantes Tourton : Photo of step #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.

Stage 4 - 1 hour
Nantes Tourton : Photo of step #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.

Stage 5 - 2 min.
Nantes Tourton : Photo of step #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.

Stage 6 - 4 hours
Nantes Tourton : Photo of step #6
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.
Nantes Tourton : Photo of step #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.

Stage 8 - 1 hour 30 min.
Nantes Tourton : Photo of step #8
Glaze and leave to rest for 1 hour 30 minutes.

Stage 9 - 1 min.
Nantes Tourton : Photo of step #9
Preheat the oven to 370°F (190°C).

Glaze the loaf again.

Stage 10 - 40 min.
Nantes Tourton : Photo of step #10
Slash the top in a criss-cross pattern (French bakers call this a "polka" cut).

Stage 11
Nantes Tourton : Photo of step #11
Bake for about 40 minutes.

Stage 12
Nantes Tourton : Photo of step #12
Leave to cool on a wire rack.
Remarks
You can make a richer tourton by adding chocolate chips or raisins.
Keeping
A few days in a cloth bag; freezes well.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,427 Kcal or 10,161 Kj64 gr397 gr69 gr
121 %24 %37 %10 %
Per 100 g
Energetic valueProteins CarbohydratesFats
282 Kcal or 1,181 Kj7 gr46 gr8 gr
14 %3 %4 %1 %
Per loaf
Energetic valueProteins CarbohydratesFats
2,427 Kcal or 10,161 Kj64 gr397 gr69 gr
121 %24 %37 %10 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 1 loaf : 1.90 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
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