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.
83 K 4.1/5 (27 reviews)
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Last modified on: September 12th 2018
For 1 loaf, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
Resting: 6 hours 30 min.
Cooking: 40 min.
All in all: 7 hours 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Nantes Tourton
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
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
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
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
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
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
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
Glaze and leave to rest for 1 hour 30 minutes.

Stage 9 - 1 min.
Nantes Tourton
Preheat the oven to 370°F (190°C).

Glaze the loaf again.

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

Stage 11
Nantes Tourton
Bake for about 40 minutes.

Stage 12
Nantes Tourton
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.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe70 RDI=30 %440 RDI=40 %70 RDI=10 %2,480 RDI=120 %10,370 RDI: 120 %
Per 100 g7 RDI=3 %50 RDI=5 %8 RDI=1 %290 RDI=10 %1,200 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, leaven, Milk, egg
How much will it cost?
  • For 1 loaf : 1.95 €

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