If you follow the standard ratios and requirements for both the flour and water temperatures, use high active dry yeast, and go through enough fermentation time, then the fermented dough should be nice and fluffy, and there will be no off-flavors, no spoilage, etc. In this case, you can rest assured that you will be able to eat the dough the next day. In this case, you can safely process it into various kinds of pasta and cookies, etc. and enjoy the delicious taste.
However, if you are not precise enough with the ratios and water temperatures or if you are using dry yeast that has exceeded its expiration date, the fermented dough may not turn out as well. At this point, you need to decide carefully whether or not to consume it to avoid unnecessary food safety issues.
If you're worried that you're not familiar with fermentation or don't trust your own judgment, there are some simple ways to check if the dough has matured. For example, you can press the dough lightly with your finger a few times; if the holes left behind recover quickly, then the dough has risen. If the holes are slow to come back, then the dough may need to ferment for a while longer. There are also some specialized dough testing methods that you can learn to master through some pastry tutorials and online videos to improve your dough making skills.
We would like to emphasize that food safety and hygiene are very important, and you should always choose fresh and guaranteed ingredients as much as possible, and follow strict food storage and handling requirements and standards. If you have any doubts about the fermentation results and shelf life of the dough, it is better not to take any chances. To protect yourself and your family, buy flour or pastry products that have been audited and certified by an authorized organization.
The dough made from low-gluten wheat flour and flour and high-activity dry yeast with water on the second day of fermentation can be consumed, but you need to pay attention to the ratios and temperatures required in the production process, and be careful in judging the state of the dough. I hope this answer will help you.