(No-knead) Dry Mushroom and Goji Ciabatta

Prepare the ingredients.

Add the dry yeast to clean water and stir until dissolved, then add corn oil and white sugar and mix well, and then pour in high-gluten flour and salt.

Mix until the moisture is completely absorbed, cover with a lid, and let it rest for 30 minutes.

After the dough has relaxed, wet your hands and fold the dough until it is tight, then cover it with a lid and let it rest for 30 minutes. After the second relaxation, fold the dough again until it is tight, and continue to let it rest for 30 minutes.

Sprinkle a little flour on the cutting board, take out the rested dough, and flatten the dough.

Then add dried mushrooms and goji berries.

Then fold the dough into a ball.

Brush a layer of corn oil in the container, then place the stacked dough inside and let it ferment until it doubles in size.

Sprinkle flour on the cutting board, take out the fermented dough, and sprinkle flour on the surface.

Cut into 6 pieces.

Shape it slightly and then place it into the baking pan.

Preheat the oven to 230 degrees and bake for 18 minutes.

Crispy on the outside and soft on the inside, very delicious.