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.
77 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: Leavened bread, Jura bread, Loaf for "les filles'", Benoîton, French baguettes, ... See them all 19
Water
Like these other recipes: Seeded loaf, Sugar syrup, Leek and Jerusalem artichoke soup, Chicken pie, Green parsley tahini sauce, ... See them all 137
Cheese
Like these other recipes: Vegetable tian, Bisto-style canapés, Hot sesame-cream chicken tartines, The strange gratin, Welsh (French Welsh Rarebit), ... See them all 30
Walnuts
Like these other recipes: Caramelised walnuts, Bistro-style endive salad, Jura bread, Beet leaf pesto, ... See them all 4
Other recipes you may also like
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples). February 21th 2011260 K 24.2 1 hour 7 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011325 K3.8 25 min.
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with all citrus fruits: lemon, lime, orange, grapefruit... February 2nd 2016247 K3.7 1 hour 20 min.
Montbenoit's canapés
A recipe from Franche-comté (lovely region of eastern France): large slices of bread coated with melted shallot, grilled bacon dice, a big slice of Morbier (cheese from the same region) and a brief spell in the oven. It really is a winter dish. October 13th 2010290 K4.6 1 hour 45 min.
Traditional nutty choc-chip cookies
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.). January 5th 2020392 K4 1 hour 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)
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.