After kneading the dough, wrap it in plastic wrap and put it in the refrigerator for one night, but the plastic wrap must be sealed, so as not to have too much space to prevent excessive fermentation. After taking it out the next day, leave it at room temperature for a while before shaping, so that the bread is soft.

The microbial activity in dough is the best at about 30 degrees, so the dough is easy to age and sour at high temperature, and the microbial activity in dough will decrease at low temperature, which will make the dough ferment slowly and stop fermenting after it is put in refrigerator.

Fermented dough is difficult to store at room temperature, so it can only be stored in the refrigerator or frozen.

Put the fermented dough into a fresh-keeping bag, squeeze out the air in the bag, tie the bag tightly, and put it into the fresh-keeping layer of the refrigerator. When the temperature is adjusted to 0-3 degrees, it can be kept fresh for about 3 days. If you want to keep fresh for a long time, you can put some ice cubes on the fresh-keeping layer and keep fresh for 4-5 days.

Put the fermented dough into a fresh-keeping bag. If the dough is large, it can be divided into several bags. After the air is squeezed out, tie the bag tightly and put it in the freezing layer for quick freezing. This will keep the frozen dough for half a year.