Poitevin twist


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.
4,9953.8/5 for 4 ratings
Grade this recipe:

Last modified on: December 19th 2018

For 4 baguettes, you will need:

Change those ingredients for: 2 baguettes 4 baguettes 8 baguettes 12 baguettes

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
34 min.2 hours 5 min.40 min.3 hours 19 min.
Keeping: Several days in a cloth bag.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 15 min.
Poitevin twist : Photo of step #1
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
Poitevin twist : Photo of step #2
Leave to cool completely.

Stage 3 - 5 min.
Poitevin twist : Photo of step #3
Cut 200 g cheese into small dice.

Stage 4 - 2 min.
Poitevin twist : Photo of step #4
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
Poitevin twist : Photo of step #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.
Poitevin twist : Photo of step #6
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.
Poitevin twist : Photo of step #7
At the end of kneading, incorporate 4 tablespoons walnut oil a little at a time.

Stage 8 - 3 min.
Poitevin twist : Photo of step #8
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.
Poitevin twist : Photo of step #9
Tip the dough out onto a floured worktop...

Stage 10 - 1 hour
Poitevin twist : Photo of step #10
...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.
Poitevin twist : Photo of step #11
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.
Poitevin twist : Photo of step #12
Shape the balls into short baguettes.

Stage 13
Poitevin twist : Photo of step #13
Lay in baguette tins or moulds...

Stage 14 - 45 min.
Poitevin twist : Photo of step #14
...or in proving baskets (bannetons).

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

Stage 15 - 4 min.
Poitevin twist : Photo of step #15
Just before putting the bread in the oven, twist each baguette enough turns to make a definite feature.

Stage 16 - 25 min.
Poitevin twist : Photo of step #16
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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
4,200 Kcal or 17,585 Kj132 gr517 gr178 gr
210 %51 %49 %27 %
Per 100 g
Energetic valueProteins CarbohydratesFats
318 Kcal or 1,331 Kj10 gr39 gr14 gr
16 %4 %4 %2 %
Per baguette
Energetic valueProteins CarbohydratesFats
1,050 Kcal or 4,396 Kj33 gr129 gr45 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).

How much will it cost?

Note : These prices are only approximate

Change currency:

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

Source

Home made.

More recipes?

This recipe uses (among others)
Plain white flour (French Type 65)Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Roscoff loaf, New hamburger buns, Mixed seed grissini, Olive and pesto bread, Seeded loaf, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Minted Melon, Taos hotpot, Minestrone, Sushi, Cheese tart, ... All
WalnutsWalnuts: You can check-out other recipes which use it, like for example: Caramelised walnuts, Jura bread, ... All
CheeseCheese: You can check-out other recipes which use it, like for example: Warm cauliflower salad with two cheeses, Sliced cauliflower with 3 cheeses, Filo leeks and cheese tart, Croque-monsieur complet, Kérinou slices, ... All

Other recipes you may also like

[Pâté de campagne]
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
108,471 24/5 for 1 ratings 7 hours 54 min.
[Coconut paste]
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.
69,0614.5/5 for 2 ratings 15 min.
[Fresh spinach with cream]
Fresh spinach with cream
Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg.
64,9333.8/5 for 17 ratings 1 hour 43 min.
[Spinach fritters]
Spinach fritters
This Indian inspired recipe gives a delicious contrast betwen the hot crispy fritters and the cool, slightly sharp herb dressing.
69,1215/5 for 1 ratings 2 hours 6 min.
[Larded pork tenderloin]
Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.
42,191 14.6/5 for 5 ratings 1 hour 28 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-11-24)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page