No, you cannot. The yeast and baking soda will rise at a specific temperature and humidity, and if you leave it too long, it will rise too much, and then the fermentation will fail.
The optimal ambient temperature for fermentation is between 30-35 degrees, preferably no more than 40 degrees. Humidity is between 70-75%. The environment under this figure is the most favorable to the dough fermentation. In summer, the room temperature is basically sufficient for normal fermentation, while in winter you need to use a fermentation box. The dough should rise until it is double the size of the original dough and has a honeycomb shape.
Baking soda and yeast are used to create a large amount of carbon dioxide gas in the dough, which expands when it is heated during the steaming process, making the pasta fluffy and delicious.
But the principles are different. Baking soda is a chemical process that seriously destroys the B vitamins in flour. Yeast flouring, on the other hand, is accomplished through the biological process of yeast fermentation and improves the nutritional value.
Expanded Information:
When you bite into the flavorful bread, you'll notice that the golden crust is full of honeycomb pores. The first thing that you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. It is these honeycomb holes that make the bread fluffy, soft and delicious. These holes are actually the result of yeast fermentation.
The baker mixes the right amount of yeast into the flour, and when the temperature is 28 to 30 degrees Celsius, the yeast grows and multiplies rapidly and produces a lot of carbon dioxide gas. These gases are wrapped around the gluten in the dough and can't escape, forming a honeycomb structure inside the bread and making the dough bulky and fluffy, a process known as "leavening".
At its peak, the dough expands to twice its original size within an hour. When the dough is baked in the oven, the carbon dioxide gas in the dough accelerates again when it is exposed to heat, which is how the dough foams and puffs up.
Reference:
Baidu Encyclopedia - Pasta
Baidu Encyclopedia - Pasta
Baidu Encyclopedia - Yeast
Baidu Encyclopedia - Baking Soda