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Poitevin twist

This short baguette, from the Poitou region of western France is soft-textured, made with walnuts, walnut oil and goat's cheese.

As the name suggests, the bread is twisted, rather than slashed, just before it goes into the oven.

51K 4 3.8

Last modified on: December 19^th 2018

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For 4 baguettes, you will need:

1 200 g walnuts
2 200 g cheese
3 2 tablespoons walnut oil
4 500 g plain white flour (French Type 65)
5 300 g water
6 20 g yeast
7 9 g salt
8 4 tablespoons walnut oil
Total weight: 1,319 grams

Change these quantities to make: 2 baguettes 4 baguettes 8 baguettes 12 baguettes

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
34 min.	2 hours 5 min.	40 min.	3 hours 19 min.

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Step by step recipe

Stage 1 - 15 min.

Coarsly chop 200 g walnuts and spread out on a baking sheet, then toast in the oven at 300°F (150°C) for 15 minutes.

Stage 2

Leave to cool completely.

Stage 3 - 5 min.

Cut 200 g cheese into small dice.

Stage 4 - 2 min.

TIp the toasted walnuts and diced goat's cheese into a bowl. Pour 2 tablespoons walnut oil over and mix thoroughly. This can be prepared the day before (or a few days earlier) and kept in the fridge, coverered with plastic film.

Stage 5

In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 60-64°C.

You can calculate the temperature of the water for this recipe in one click, using this small calculator.

Stage 6 - 10 min.

Put into a mixer bowl: 500 g plain white flour (French Type 65), 300 g water, 20 g yeast and 9 g salt.

Knead for 5 minutes on the slowest speed, then a further 5 minutes on the second speed.

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

Stage 7 - 3 min.

At the end of kneading, incorporate 4 tablespoons walnut oil a little at a time.

Stage 8 - 3 min.

Tip in the walnut and cheese mixture all at once and knead for a further 1 or 2 minutes until well mixed in.

Stage 9 - 2 min.

Tip the dough out onto a floured worktop...

Stage 10 - 1 hour

...and gather into a ball.

Transfer to a large, clean bowl, cover with a plastic sheet and leave at room temperature to rest for 1 hour.

Stage 11 - 20 min.

After resting, weight out into lumps of 250 g and shape into balls.

Cover these with a plastic sheet again and leave to relax for 20 minutes.

Stage 12 - 5 min.

Shape the balls into short baguettes.

Stage 13

Lay in baguette tins or moulds...

Stage 14 - 45 min.

...or in proving baskets (bannetons).

Cover with a plastic sheet and leave to rest for 45 minutes.

Stage 15 - 4 min.

Just before putting the bread in the oven, twist each baguette enough turns to make a definite feature.

Stage 16 - 25 min.

Bake for 25 minutes at 480°F (250°C).

Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves.

Remarks

It is best to use a fairly dry goat's cheese, as this will survive the baking better.

If you don't have any walnut oil, use olive oil instead.

And to drink?

To keep with the spirit of this recipe, try to find a wine from Haut-Poitou, such as a Sauvignon.

Keeping

Several days in a cloth bag.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,200 Kcal or 17,585 Kj	132 gr	517 gr	178 gr
156 %	37 %	36 %	20 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
318 Kcal or 1,331 Kj	10 gr	39 gr	14 gr
12 %	3 %	3 %	2 %

Per baguette
Energetic value	Proteins	Carbohydrates	Fats
1,050 Kcal or 4,396 Kj	33 gr	129 gr	45 gr
39 %	9 %	9 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

Possible allergens in this recipe: Nuts, Milk, Gluten

How much will it cost?

For 4 baguettes : 5.75 €
Per baguette : 1.44 €

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)

	Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Jura bread, Bacon rolls, Roscoff loaf, Pizza dough, Leavened bread, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Seeded loaf, Olive and pesto bread, Cornmeal baps for Anne, Hazelnut and orange cake, Mojito peaches, ... All
	Cheese: You can check-out other recipes which use it, like for example: Langres-style spinach, Sliced cauliflower with 3 cheeses, Eggs in brioche nests, Vegetable tian, Winemaker's toast, ... All
	Walnuts: You can check-out other recipes which use it, like for example: Caramelised walnuts, Jura bread, Bistro-style endive salad, ... All

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