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1
Combine the Type 65 flour, water, olive oil, salt, and levain (or yeast). Mix to full development. The dough is done when it is smooth, cohesive, and pulls cleanly from the bowl — it should feel supple, not stiff.
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2
Bulk-ferment the dough at room temperature until it has developed structure and volume. Divide into pieces of 350–500 g. Pre-shape each piece into a cylinder, cover, and allow a bench rest sufficient for the gluten to relax — the dough is ready when it no longer springs back immediately under a floured finger.
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3
Lightly oil the bench surface. Roll each cylinder to approximately 45 cm in length. Using a bench knife or dough cutter, cut the cylinder lengthwise from one end to within 3–4 cm of the other end, leaving the two strands joined at the top. Run an oiled hand along the cut surfaces to prevent the strands from welding back together.
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4
This is the step on which the loaf lives or dies: cross the two strands over each other alternately down the full length to create a rope-like spiral. The twist must be firm enough that the pattern survives proofing and oven spring, yet not so tight that the dough rips. The finished twist shows clearly defined ridges and valleys along the entire length, with no tearing at the cut edges and no loose, floppy sections that would collapse during proofing.
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5
Transfer the shaped twists to a parchment-lined baking sheet. Scatter herbes de Provence over the surface. Proof for 45–60 minutes. The loaves are ready when they have puffed visibly and the surface feels pillowy but still offers gentle resistance — they should not feel slack or hollow.
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6
Bake at 230–240 °C with steam for the first 10 minutes, then remove the steam source and continue in dry heat for 12–15 minutes. The tordu is done when the ridges are a deep golden brown, the valleys have coloured to pale gold, and the loaf sounds hollow when tapped on its underside.