Lavender, Walnut & Honey Slipper Breads (Ciabatta) vegan

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Lavender, Walnut & Honey Slipper Breads (Ciabatta)

 

1 1/2 cups lukewarm water (105° to 110°F)

1 package active dry yeast (2 ½ teaspoons)

2 tbsps. medium-to strong-flavored honey or maple syrup

1 tbsp. coarsely chopped fresh lavender buds, or 1½ tsp coarsely chopped dried

1 1/4 tsps. salt

3 1/2 cups unbleached bread flour, plus additional as needed

1 cup coarsely chopped walnuts

 

Prepare the dough: Pour the water into the bowl of a heavy-duty electric mixer

fitted with the paddle attachment. Sprinkle the yeast over the water and let sit

for several minutes to dissolve. Add the honey, lavender, salt, and flour and

mix on low speed until all the ingredients are incorporated. Knead for about 6

minutes on medium speed. At this point the dough will be very soft and stick to

the bottom of the bowl as you knead it, but it should pull away from the sides

of the bowl. If the dough is sticking to the sides of the bowl, add up to 1/4

cup more flour, a little at a time.

To knead the dough in a food processor:Use a food processor fitted with a steel

blade. Follow the same procedure as for the electric mixer but process for only

50 to 60 seconds.

Spread the walnuts on a work surface and turn the dough out on top of them.

Sprinkle the dough lightly with flour and knead it briefly until the walnuts are

evenly incorporated. If the dough sticks to the work surface, use a dough

scraper to collect it. [Note: Do not add additional flour.]

Place the dough in a large mixing bowl and cover the plastic wrap and then a

clean towel. Let rise at room temperature until doubled in bulk, about 1 1/2

hours.

Shape the dough: Turn the dough out onto a lightly floured surface. Dust with

flour and pat the dough into a 10-inch square. Fold it in half, pat it out a

little, then fold it in quarters and pat it again so that you end up with a

6-inch square of dough. Cut the dough in half with a sharp knife.

Dusting with flour as necessary, lift a piece of dough and stretch it out to a

12 x 4-inch oval. It should look like the sole of a very big shoe. Repeat with

the other piece of dough.

Transfer the loaves to a parchment-lined baking sheet and dust again with flour.

Cover the loaves with a clean towel and let rise at room temperature until

doubled, about 45 minutes.

Bake the dough: Preheat the oven to 375 degrees. Bake the loaves on the center

oven rack until they are dark brown and sound hollow when thumped on the bottom,

30 to 35 minutes. Cool completely on a rack before slicing. Yields 2 loaves.