1,459 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.

58 K 3.8/5 (4 reviews)

3 hours 20 min. difficulté

Easy

5.75 €

12 baguettes

8 Ingredients

Last modified on: December 19^th 2018

For 12 baguettes, you will need:

1 600 g walnuts
2 600 g cheese
3 6 tablespoons walnut oil
4 1 kg 500 g plain white flour (French Type 65)
5 900 g water
6 60 g yeast
7 27 g salt
8 12 tablespoons walnut oil
Total weight: 3,960 grams

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 600 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 600 g cheese into small dice.

Stage 4 - 2 min.

TIp the toasted walnuts and diced goat's cheese into a bowl. Pour 6 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 kg 500 g plain white flour (French Type 65), 900 g water, 60 g yeast and 27 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.

At the end of kneading, incorporate 12 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	390 RDI=150 %	1,550 RDI=150 %	530 RDI=80 %	12,600 RDI=630 %	52,750 RDI: 630 %
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 12 baguettes : 17.30 €
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

Gingerbread

Maybe this recipe will bring back memories.
February 21^th 2011280 K4.2 1 hour 4 min.

Rice pudding (riz au lait)

My personal version of this classic family recipe.
December 18^th 2018392 K5 40 min.

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
August 12^th 2018413 K 15 30 min.

How to succeed in making sabayon (syllabub)

A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...
November 12^th 2017929 K 54 20 min.

Guacamole

For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.
November 26^th 2011293 K4.1 1 hour 25 min.

News list of cooking-ez.com

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