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Nantes Tourton

Name: Nantes Tourton
Prep time: 6 h 54 min
Cook time: 40 min
Total time: 7 h 34 min
Yield: 1 loaf
Cuisine: French
Ingredients: 1 lb + 6.0 oz flour; 0.5 oz yeast; 0.2 oz salt; 1.8 oz fermented viennoiserie dough; 10.9 oz milk; 0.4 oz vanilla sugar; 1.8 oz caster sugar; 1.8 oz butter; 0.7 oz beaten egg

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

93 K 4.1/5 (27 reviews)

7 hours 35 min. difficulté

Easy

$2.20

1 loaf

9 Ingredients

Last modified on: September 12^th 2018

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For 1 loaf, you will need:

1 1 lb + 6.0 oz flour
2 0.5 oz yeast
3 0.2 oz salt
4 1.8 oz fermented viennoiserie dough (optional)
5 10.9 oz milk
6 0.4 oz vanilla sugar
7 1.8 oz caster sugar
8 1.8 oz butter
9 0.7 oz beaten egg

Change these quantities to make:

1 loaf 2 loaves 3 loaves

Change measures:

Metric

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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.

Put into a food-processor bowl: 1 lb + 6.0 oz flour, 0.5 oz yeast, 0.2 oz salt, 1.8 oz fermented viennoiserie dough and 10.9 oz 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 0.4 oz vanilla sugar, 1.8 oz caster sugar and 1.8 oz 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.

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 recipe	70 RDI=20 %	440 RDI=30 %	70 RDI=8 %	2,480 RDI=90 %	10,370 RDI: 90 %
Per 100 g	7 RDI=2 %	50 RDI=4 %	8 RDI=1 %	290 RDI=10 %	1,200 RDI: 10 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman

Possible allergens in this recipe: Gluten, leaven, milk, egg

How much will it cost?

For 1 loaf : $2.25

Change currency:

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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