You can also put the fermented dough in the freezer, preferably within a week. It is suggested that the fermented dough should be used directly and should not be left for too long, so as not to affect the taste of pasta and prevent deterioration.
Extended data:
Simple kneading skills:
Master the water temperature: In general, warm water is used for noodles in winter, and cold water is used for noodles in other seasons. More specifically, it is necessary to adjust the temperature of the dough by adjusting the temperature of the mixing water. During the whole mixing process, including the stirred dough, the temperature of the dough should be kept at about 30 degrees. Temperature will affect the water absorption of protein in flour.
Pay attention to the dough: after the dough is mixed, it must be placed for a period of time before use. This process, called dough, is a necessary step to further promote gluten formation. Because not all protein fully absorbed enough water in the process of dough mixing, the purpose of dough is to make the part of protein that hasn't had time to absorb water have enough water absorption time, so as to produce more gluten with better quality.
Knead more and more: Knead the dough after it is cooked, that is, press the dough repeatedly with both hands. This step can not only make the quality of the whole dough more uniform, but also promote protein to produce more gluten. If the dough is mixed, kneading the dough can also prevent the loss of carbon dioxide produced in the fermentation process and make the dough more bulky and porous.