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Poitevin twist

Name: Poitevin twist
Prep time: 2 h 39 min
Cook time: 40 min
Total time: 3 h 19 min
Yield: 4 baguettes
Cuisine: French
Ingredients: 200 g walnuts; 200 g cheese; 2 tablespoons walnut oil; 500 g plain white flour (French Type 65); 300 g water; 20 g yeast; 9 g salt; 4 tablespoons walnut oil

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.

79 K 3.8/5 (4 reviews)

3 hours 20 min. difficulté

Easy

5.75 €

4 baguettes

8 Ingredients

Last modified on: December 19^th 2018

For 4 baguettes, you will need:

1 200 g walnuts
2 200 g cheese
3 2 tablespoons walnut oil
4 500 g plain white flour (French Type 65)
5 300 g water
6 20 g yeast
7 9 g salt
8 4 tablespoons walnut oil
Total weight: 1,320 grams

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 200 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 200 g cheese into small dice.

Stage 4 - ⌛ 2 min.

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

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: 500 g plain white flour (French Type 65), 300 g water, 20 g yeast and 9 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 4 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	130 RDI=50 %	520 RDI=50 %	180 RDI=30 %	4,200 RDI=210 %	17,590 RDI: 210 %
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 %