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.
As the name suggests, the bread is twisted, rather than slashed, just before it goes into the oven.
16,4513.8/5 for 4 ratings
Grade this recipe: Last modified on: December 19th 2018
For 4 baguettes, you will need:
- 0
200 g walnuts - 1
200 g cheese - 2
2 tablespoons walnut oil - 3
500 g plain white flour (French Type 65) - 4
300 g water - 5
20 g yeast - 6
9 g salt - 7 4 tablespoons walnut oil
- Total weight: 1,319 grams
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. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
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.
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.
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.
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.
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.
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.
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.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 % |
How much will it cost?
- For 4 baguettes : 5.75 €
- Per baguette : 1.44 €
Note : These prices are only approximate.
Source
Home made.More recipes?
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: Loaf for "les filles'", Cretan Bread, Pizza dough, Seeded loaf, Ali Baba bread, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Eggs meurette, Leek and Jerusalem artichoke soup, Seeded loaf, Mushroom velouté, Classic French white bread, ... All |
| Walnuts: You can check-out other recipes which use it, like for example: Jura bread, Caramelised walnuts, ... All |
| Cheese: You can check-out other recipes which use it, like for example: Hot sesame-cream chicken tartines, Springtime mixed salad, Filo leeks and cheese tart, Endive and cheese salad with croutons, Savoury mini-madeleines with 2 cheeses, ... All |
Other recipes you may also like
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.107,2355/5 for 1 ratings 1 hour
Surprise bread
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.79,395 84.5/5 for 8 ratings 6 hours 24 min.
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.106,1034.3/5 for 15 ratings 30 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.76,110 13.9/5 for 14 ratings 43 min.
Beans with tomatoes
Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.71,5544.1/5 for 19 ratings 1 hour 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-05-09)
Note: We'll never share your email with anyone else.
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.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.
Post your comment or question