This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
78 K 3.8/5 (4 reviews)
3 hours 20 min.
Easy
5.75 €
4 baguettes
8 IngredientsLast modified on: December 19th 2018
For 4 baguettes, you will need:
- 1
200 g walnuts - 2
200 g cheese - 3
2 tablespoons walnut oil - 4
500 g plain white flour (French Type 65) - 5
300 g water - 6
20 g yeast - 7
9 g salt - 8 4 tablespoons walnut oil
- Total weight: 1,320 grams
Times for this recipe
Preparation: 35 min.
Resting: 2 hours 5 min.
Cooking: 40 min.
All in all: 3 hours 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 130 RDI=50 % | 520 RDI=50 % | 180 RDI=30 % | 4,200 RDI=210 % | 17,590 RDI: 210 % |
| Per 100 g | 9 RDI=4 % | 40 RDI=4 % | 10 RDI=2 % | 320 RDI=20 % | 1,330 RDI: 20 % |
| Per baguette | 30 RDI=10 % | 130 RDI=10 % | 40 RDI=7 % | 1,050 RDI=50 % | 4,400 RDI: 50 % |
How much will it cost?
- For 4 baguettes : 5.80 €
- Per baguette : 1.45 €
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)
Like these other recipes: Bacon rolls, Ocean bread, New leavened bread, Cretan Bread, Mixed seed grissini, ... See them all 19
Water
Like these other recipes: Caramel semolina pudding with raisins, Sausage and mashed potatoes, Kouign-amann, Vietnamese prawns, Leek and potato soup, ... See them all 138
Cheese
Like these other recipes: Warm cauliflower salad with two cheeses, Brussels-Bombay salad, Sliced cauliflower with 3 cheeses, Pork Chops with Rosemary, French toast "cordon bleu", ... See them all 30
Walnuts
Like these other recipes: Bistro-style endive salad, Caramelised walnuts, Beet leaf pesto, Jura bread, ... See them all 4
Other recipes you may also like
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when cooked for any length of time. You will notice that this recipe uses a particular way of finishing the sauce to limit this loss of flavour. October 3rd 2018246 K4 50 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018392 K 14 1 day 1 hour 25 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018414 K5 40 min.
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example. February 21th 2011546 K4.6 1 hour 35 min.
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. July 30th 2021358 K5 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.