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.
11,4373.8/5 for 4 ratings
Grade this recipe:

Last modified on: December 19th 2018

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.
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...

Keeping:

Several days in a cloth bag.

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.

And to drink?

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

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?

Change currency:

Note : These prices are only approximate.

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: Classic French white bread, Pizza dough, Olive and pesto bread, New leavened bread, Leavened bread, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Nonettes, Eggs meurette, Stewed apple (compote), Steak burger topped with egg, Chorba, ... 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: French toast "cordon bleu", Croque-monsieur complet, Warm cauliflower salad with two cheeses, Eggs in brioche nests, Sliced cauliflower with 3 cheeses, ... All

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