Poitevin twist - Cooking-ez.com

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

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.

And to drink?

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,200 Kcal or 17,585 Kj	132 gr	517 gr	178 gr
210 %	51 %	49 %	27 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
318 Kcal or 1,331 Kj	10 gr	39 gr	14 gr
16 %	4 %	4 %	2 %

Per baguette
Energetic value	Proteins	Carbohydrates	Fats
1,050 Kcal or 4,396 Kj	33 gr	129 gr	45 gr
53 %	13 %	12 %	7 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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, Olive and pesto bread, "Psychedelic" sandwich bread, Mustard baps, Hamburger buns, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Aperitif rolls, Turban of sole with langoustines, Cornmeal baps for Anne, Sorrel soup, Italian hot chocolate , ... All
	Walnuts: You can check-out other recipes which use it, like for example: Caramelised walnuts, Jura bread, ... All
	Cheese: You can check-out other recipes which use it, like for example: Savoury mini-madeleines with 2 cheeses, Springtime mixed salad, Vegetable tian, Winemaker's toast, Potato wallets, ... All

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