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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.
74 K 3.8/5 (4 reviews)
3 hours 20 min.
Easy
12 baguettes
8 IngredientsLast modified on: December 19th 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:
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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 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.
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.
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.
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 | 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 % |
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)
Plain white flour (French Type 65)
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Water
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Walnuts
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Cheese
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