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).

Knead on slow speed for 10 minutes.

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

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.

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.

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.

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

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.

Glaze and leave to rest for 1 hour 30 minutes.

Preheat the oven to 370°F (190°C).

Glaze the loaf again.

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

Bake for about 40 minutes.

Leave to cool on a wire rack.