Properly preserved leavened dough can keep it fresh for a longer time and keep it fermenting. Here are some common methods:
Wrap in plastic wrap: Knead the leavened dough into a dough, then evenly spread a little cooking oil on the surface of the dough to prevent it from drying out, then wrap the dough tightly with plastic wrap.
Seal the container: Place the wrapped dough in an airtight container or food crisper bag, making sure the container is completely sealed to prevent air from entering.
Keep refrigerated: Store the wrapped dough in the refrigerator. Refrigeration increases the freshness of the dough and generally lasts for 1 to 3 days. It is important to note that the dough may become slightly stiffer when kept refrigerated, but this will not affect the subsequent preparation of bread or other pasta.
Divide into small portions: Divide the fermented dough into small pieces or balls according to the desired amount for subsequent use.
Package sealed: Wrap the divided portions of dough individually in plastic wrap or freezer bags, make sure each dough is completely wrapped, and squeeze out the air to avoid frost when frozen.
Cryopreservation: Place the wrapped dough in the freezer for freezing. Freezing can extend the freshness of the dough and can generally last for weeks or even months. When using, take out the dough in advance and thaw it naturally to room temperature before proceeding to the next step.
Make. Before refrigerating or freezing the dough, make sure that the container or bag in which the dough is wrapped is completely dry to avoid ** causing the dough to become soggy and affecting the quality.
Frozen dough may be slightly soft when thawed, but it will not affect the quality. Before use, it's best to wait until the dough is completely back at room temperature before proceeding to the next step.
Depending on the temperature and environmental conditions of your refrigerator, you need to determine how long the dough will last, and whether it needs to be adjusted when you use it.
Proper storage methods can prolong the freshness of the dough, but it is recommended to use the dough as early as possible, as prolonged storage may affect the texture and fermentation of the dough.