Poitevin twist


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.
25K 4 3.8
Grade this recipe:

Last modified on: December 19th 2018

Keywords for this recipe:BreadBakeryPoitou areaRegionFranceCheeseGoatWalnutWalnut oil
For 4 baguettes, you will need:

Change these quantities to make: 2 baguettes 4 baguettes 8 baguettes 12 baguettes
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart 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.
Poitevin twist : Photo of step #1
Coarsly chop 7.0 oz walnuts and spread out on a baking sheet, then toast in the oven at 300°F (150°C) for 15 minutes.

Stage 2
Poitevin twist : Photo of step #2
Leave to cool completely.

Stage 3 - 5 min.
Poitevin twist : Photo of step #3
Cut 7.0 oz cheese into small dice.

Stage 4 - 2 min.
Poitevin twist : Photo of step #4
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
Poitevin twist : Photo of step #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.
Poitevin twist : Photo of step #6
Put into a mixer bowl: 1 lb + 11.5 oz plain white flour (French Type 65), 10.6 oz water, 0.7 oz yeast and 0.3 oz 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.
Poitevin twist : Photo of step #7
At the end of kneading, incorporate 4 tablespoons walnut oil a little at a time.

Stage 8 - 3 min.
Poitevin twist : Photo of step #8
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.
Poitevin twist : Photo of step #9
Tip the dough out onto a floured worktop...

Stage 10 - 1 hour
Poitevin twist : Photo of step #10
...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.
Poitevin twist : Photo of step #11
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.
Poitevin twist : Photo of step #12
Shape the balls into short baguettes.

Stage 13
Poitevin twist : Photo of step #13
Lay in baguette tins or moulds...

Stage 14 - 45 min.
Poitevin twist : Photo of step #14
...or in proving baskets (bannetons).

Cover with a plastic sheet and leave to rest for 45 minutes.

Stage 15 - 4 min.
Poitevin twist : Photo of step #15
Just before putting the bread in the oven, twist each baguette enough turns to make a definite feature.

Stage 16 - 25 min.
Poitevin twist : Photo of step #16
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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
4,200 Kcal or 17,585 Kj132 gr517 gr178 gr
210 %51 %49 %27 %
Per 100 g
Energetic valueProteins CarbohydratesFats
318 Kcal or 1,331 Kj10 gr39 gr14 gr
16 %4 %4 %2 %
Per baguette
Energetic valueProteins CarbohydratesFats
1,050 Kcal or 4,396 Kj33 gr129 gr45 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).
How much will it cost?
  • For 4 baguettes : 5.75 €
  • Per baguette : 1.44 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Plain white flour (French Type 65)Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Mustard baps, Mixed seed grissini, Leavened bread, Bacon rolls, Benoîton, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Pizza dough, Nachos, Caramel rice pudding, Italian hot chocolate , Leavened bread, ... All
CheeseCheese: You can check-out other recipes which use it, like for example: Croque-monsieur complet, Asparagus and spinach gratin, Filo leeks and cheese tart, Vegetable tian, Springtime mixed salad, ... All
WalnutsWalnuts: You can check-out other recipes which use it, like for example: Caramelised walnuts, Jura bread, ... All
Other recipes you may also like
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
325K4.2 1 hour 14 min. March 17th 2011
Finger biscuits
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.
304K5 50 min. July 30th 2021
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.5M 714.6 2 hours 38 min. October 3rd 2019
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
363K3.5 12 min. March 21th 2017
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
521K 14.6 1 hour 27 min. September 16th 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-12-05)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page