The fermentation method that the dough to be fermented is sealed in the refrigerator and refrigerated at 0-5 degrees for at least 12 hours is called overnight refrigerated fermentation. This method can make the yeast in the refrigerator inactive and ferment the dough for a longer time.

When fermenting in cold storage, it is necessary to keep the humidity and temperature of dough at about 5℃ to ensure the smooth fermentation process. If you need to use the dough the next day, you can keep it warm for a period of time after taking it out, and carry out subsequent operations such as venting, dividing, rounding, relaxing and shaping.