Put the noodles in the refrigerator at night, and you can usually use them the next morning, but the state of the noodles will change. Whether the dough is fermented or not, it can be used the next morning if it is refrigerated in the refrigerator.

Putting the dough into the refrigerator for fermentation one night in advance can save the time of kneading dough in the morning. The fermented dough only needs about 1 hour at room temperature of about 30 degrees, which is the most suitable temperature.

If it is fermented in the refrigerator, the refrigeration temperature of the refrigerator is generally between 2-6 degrees. In this low temperature environment, the fermentation speed of yeast will slow down and the required time will become longer. Generally, one night's fermentation time is enough.

Changes after cold storage for one night: After cold storage and fermentation, the dough swells obviously, and there are beehives inside, indicating that the fermentation is successful, but it may also be that the fermentation time is too long, the dough collapses seriously, and there are too many holes on the surface, which makes the dough sour.

Fermentation time:

Generally speaking, the basic fermentation time will vary from 30 to 40 minutes, which needs to be measured by other objective factors such as the room temperature of the day and the temperature of the dough itself.

Assuming that the basic fermentation is carried out in summer, under the condition of high room temperature, the yeast reproduction and activity in the dough will be stronger and the basic fermentation speed will be very fast. If it is in winter and the temperature is low, the basic fermentation of dough will be slower.