Mix the dough one night in advance and put it in the refrigerator, so that the low temperature will slow down the fermentation speed of the dough, so that it will not cause the problem that the dough has been cooked at normal temperature, and the long-term fermentation at low temperature will make the dough more rich in fermentation flavor.

Therefore, put the dough in the refrigerator one night in advance, keep the temperature at 5℃, seal and keep the humidity of the dough. After one night's refrigerated fermentation, 12 hour can be fermented to twice the volume of the dough, and it can be used completely the next morning. Moreover, the state of the dough is just right, and the vitality of yeast in the refrigerator is not high. Therefore, after the basic fermented dough is taken to room temperature and restored to room temperature, the secondary fermentation can still be completed quickly.

Extended data:

If you want to keep the dough (that is, dead noodles) in the refrigerator the night before, and then use it to make flour products the next morning, then you don't need to do anything.

As long as the water dough is made into the dough used, it can be processed directly. Moreover, after a long period of low-temperature proofing, the use effect of water dough will be better, the hand feel will be softer, and the finished pasta will taste better. This is because in the process of long-term proofing, the water inside the water dough can be preserved, and the water and flour are more fully integrated, which saves a lot of time.