How to make Ganba mushroom and wolfberry ciabatta - Baking recipes

1
Prepare ingredients.
2
Add dry yeast to water and stir until melted, then add corn oil and sugar and stir evenly, then pour in high-gluten flour and salt.
3
Mix and stir until the water is completely absorbed, cover and let rest for 30 minutes.
4
After it has rested, wet your hands with water and fold the dough until it is tight, then cover it and let it rest for 30 minutes. After resting for the second time, fold the dough until it is tight and continue to rest for 30 minutes.
5
Sprinkle a little flour on the cutting board, take out the relaxed dough, and spread the dough flat.
6
Then put the ganba mushroom and wolfberry.
7
Fold the dough into a ball again.
8
Apply a layer of corn oil to the container, then add the folded dough and ferment until doubled in size.
9
Sprinkle flour on the chopping board, take out the fermented dough, and sprinkle flour on the surface.
10
Cut into 6 parts.
11
Shape slightly and place in baking pan.
12
Preheat the oven to 230 degrees and bake for 18 minutes.
13
Crispy on the outside and soft on the inside, very delicious.