No. Because under normal circumstances, the fermentation time of dough is usually about 4 to 5 hours in winter; the fermentation time in summer is usually about 3 to 4 hours, and 6 to 7 hours of dough fermentation is considered over-fermentation, and the dough will have a sour taste and become sticky. It will also affect the taste of the food produced, so it is not enough to leave the dough for 6 to 7 hours.