Put the kneaded noodles into a basin, the capacity of which is at least three to five times that of your noodles, and then cover the basin with a plastic bag or plastic wrap, and cover it with a basin of similar caliber.

Then there is 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, the well-made dough will be covered with a layer.