1,420 easy and fully explained recipes, with 33,930 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.

51K 4 3.8

Last modified on: December 19^th 2018

Keywords for this recipe:

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: 3,957 grams

Change these quantities to make: 2 baguettes 4 baguettes 8 baguettes 12 baguettes

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start 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 ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
12,600 Kcal or 52,754 Kj	395 gr	1,550 gr	535 gr
630 %	152 %	146 %	81 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
318 Kcal or 1,331 Kj	10 gr	39 gr	14 gr
16 %	4 %	4 %	2 %

Per baguette
Energetic value	Proteins	Carbohydrates	Fats
1,050 Kcal or 4,396 Kj	33 gr	129 gr	45 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).

Possible allergens in this recipe: Nuts, Milk, Gluten

How much will it cost?

For 12 baguettes : 17.26 €
Per baguette : 1.44 €

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): You can get more informations, or check-out other recipes which use it, for example: Pizza dough, Ocean bread, Olive and pesto bread, Jura bread, New leavened bread, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Fougasse with bacon and Comté, Langoustine gratin, Lumberjack turnovers, Seeded loaf, French onion soup, ... All
	Walnuts: You can check-out other recipes which use it, like for example: Jura bread, Caramelised walnuts, Bistro-style endive salad, ... All
	Cheese: You can check-out other recipes which use it, like for example: Hot sesame-cream chicken tartines, Endive and cheese salad with croutons, Sliced cauliflower with 3 cheeses, Asparagus and spinach gratin, Langres-style spinach, ... All

Other recipes you may also like

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.
330K5 50 min. July 30^th 2021

Little apple turnovers with almonds and raisins

These are small apple turnovers ("chaussons") of puff pastry, filled with a mixture of caramelised almonds, stewed apple and rum-soaked raisins. To be eaten just as they are...
294K3.8 1 hour 31 min. September 11^th 2018

Puff or flaky pastry (pâte feuilletée)

Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just...
437K 63.3 2 hours 45 min. January 19^th 2011

How to prepare cabbage

Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
1.1M 13.6 43 min. December 31^th 2013

Beans with tomatoes

Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.
193K4.1 1 hour 55 min. February 21^th 2011

News list of cooking-ez.com

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

Post your 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.