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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: 400 g flour; 15 g yeast; 7 g salt; 50 g fermented viennoiserie dough; 310 ml milk; 10 g vanilla sugar; 50 g caster sugar; 50 g butter; 20 g 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.

94 K 4.1/5 (27 reviews)

7 hours 35 min. difficulté

Easy

1.90 €

1 loaf

9 Ingredients

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: 865 grams

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: 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.

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=30 %	440 RDI=40 %	70 RDI=10 %	2,480 RDI=120 %	10,370 RDI: 120 %
Per 100 g	7 RDI=3 %	50 RDI=5 %	8 RDI=1 %	290 RDI=10 %	1,200 RDI: 10 %