Practice:

1, take a plastic bag in the plastic bag brush a layer of oil or spray a layer of oil, and then fill the dough has been punched, the bag as much as possible all the air out, and then fasten the bag. (I use a Canon Ziploc bag, which seals quite well; the way to squeeze out the air is to zipper the Ziploc bag to the last finger width and insert a straw to suck out the air.)

2. Label the bag with the type of dough and the name and time to prevent confusion.

3, the tied dough can be thrown into the refrigerator freezer to let it ferment slowly at a low temperature, and then be used within 24 hours to 3 days afterward (or as much as possible within 24 hours if accidents such as a broken bag occur or if the loaf is poorly sealed).

Note:

(1) It is better not to put too much dough in one bag, especially if the bag is not tough enough. Because the dough will slowly ferment and grow in size, there should be enough room in the bag for it to grow and bulge out by about the third day. Because the bag is tied tightly, there is limited space for the dough to rise, which prevents any souring that might be caused by the long refrigerated fermentation of the dough, and even if you take out the dough with a hint of sour flavor and make a bag, it still doesn't have any sour taste at all.

(2) After taking out the dough, generally speaking, after 20 minutes at room temperature to warm up, you can carry out the division, rounding, relaxation and final fermentation procedures (this step I usually use 30 minutes to 40 minutes, because my refrigerator is set at a lower temperature). If you are going to make it within 12 hours, you can let it ferment basically at room temperature for half an hour before refrigerating. ?

(3) The punched dough will still slowly continue to ferment in the refrigerator freezer, it's just that the yeast is less active at lower temperatures. Of course it also depends on your fridge settings. Theoretically, yeast is asleep at 1-4 degrees Celsius, so if your freezer is set very low, you may find that the dough barely grows after a night.