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.
51K 4 3.8
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Last modified on: December 19th 2018

Keywords for this recipe:
For 4 baguettes, you will need:

Change these quantities to make: 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.
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Step by step recipe


Stage 1 - 15 min.
Poitevin twist
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
Leave to cool completely.

Stage 3 - 5 min.
Poitevin twist
Cut 200 g cheese into small dice.

Stage 4 - 2 min.
Poitevin twist
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
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
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
At the end of kneading, incorporate 4 tablespoons walnut oil a little at a time.

Stage 8 - 3 min.
Poitevin twist
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
Tip the dough out onto a floured worktop...

Stage 10 - 1 hour
Poitevin twist
...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
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
Shape the balls into short baguettes.

Stage 13
Poitevin twist
Lay in baguette tins or moulds...

Stage 14 - 45 min.
Poitevin twist
...or in proving baskets (bannetons).

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

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

Stage 16 - 25 min.
Poitevin twist
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 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).
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)Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Cretan Bread, French baguettes, Classic French white bread, Benoîton, Mustard baps, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Peanut rolls, Ciabatta, Quick orange marmalade, Quince and apple compote, Naan, ... All
WalnutsWalnuts: You can check-out other recipes which use it, like for example: Bistro-style endive salad, Caramelised walnuts, Jura bread, ... All
CheeseCheese: You can check-out other recipes which use it, like for example: Kérinou slices, Filo leeks and cheese tart, Hamburgers, Savoury mini-madeleines with 2 cheeses, French toast "cordon bleu", ... All
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