1,479 easy and fully explained recipes, with +66K photos and 78 videos

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.

63 K 3.8/5 (4 reviews)

3 hours 20 min. difficulté

Easy

5.75 €

8 baguettes

8 Ingredients

Last modified on: December 19^th 2018

For this recipe: I want to make it (323×) I made it (326×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 8 baguettes, you will need:

1 400 ml walnuts
2 400 ml cheese
3 4 tablespoons walnut oil
4 1 litre 560 ml plain white flour (French Type 65)
5 600 mls water
6 40 mls yeast
7 18 mls salt
8 8 tablespoons walnut oil

Change these quantities to make:

2 baguettes 4 baguettes 8 baguettes 12 baguettes

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 35 min.

Resting: 2 hours 5 min.

Cooking: 40 min.

All in all: 3 hours 20 min.

When should you start or finish this recipe?

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 400 ml 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 400 ml cheese into small dice.

Stage 4 - 2 min.

TIp the toasted walnuts and diced goat's cheese into a bowl. Pour 4 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.

Stage 6 - 10 min.

Put into a mixer bowl: 1 litre 560 ml plain white flour (French Type 65), 600 mls water, 40 mls yeast and 18 mls 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.

At the end of kneading, incorporate 8 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.

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.

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.

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.

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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	260 RDI=100 %	1,030 RDI=100 %	360 RDI=50 %	8,400 RDI=420 %	35,170 RDI: 420 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Nuts, Milk, Gluten

How much will it cost?

For 8 baguettes : 11.55 €
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)

Other recipes you may also like

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8^th 2020336 K5 1 hour 15 min.

Gingerbread

Maybe this recipe will bring back memories.
February 21^th 2011285 K4.2 1 hour 4 min.

Express apple tart

A fine apple tart, very quick to make.
April 8^th 2020367 K 24.6 55 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 20^th 2018374 K 14 1 day 1 hour 25 min.

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21^th 2017463 K4.2 2 hours 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.