Put the kneaded dough into a basin. The capacity of the basin should be at least three to five times that of your noodles. Then cover the basin with a layer of plastic bag or plastic wrap, and use a similar caliber basin on top. Cover

The next step is to ferment the dough. Avoid direct sunlight (you can bask in the sun moderately in winter). Put it in a place with a temperature of about 30 degrees for two or three hours and then observe the fermentation of the dough. Generally, it will rise well. The surface will be spread evenly in one layer.