Can flour ferment overnight

Flour fermentation can last overnight, but the time needs to be adjusted according to environmental conditions and yeast activity. The decrease in yeast activity in low-temperature environments can prolong fermentation time, while in high-temperature environments, the time needs to be shortened to avoid excessive fermentation. Under low temperature conditions, yeast metabolism slows down, dough swells slowly, but flavor compounds accumulate more fully. Covering the dough with plastic wrap and placing it in the refrigerator's refrigeration layer can delay the fermentation process for 8-12 hours, making it suitable for making European style bread and other pastries that require long-term fermentation. Please note that the container should be at least three times the volume of the dough to prevent overflow, and using low-temperature resistant yeast is more effective. When the temperature exceeds 28 degrees Celsius in summer, yeast reproduction accelerates and can easily produce excessive acidic substances. It is recommended to place the dough in an environment below 26 degrees Celsius, control the fermentation time at 4-6 hours, and add a small amount of edible alkali to neutralize the sour taste. If there is a noticeable collapse or pungent smell of alcohol, it indicates that it has been over fermented and is not suitable for consumption.

It is recommended to check the dough condition every 2 hours during the fermentation process. The ideal fermentation degree is to increase the volume by 2 times and slowly rebound when pressed with fingers. The difference in water absorption of different flours can affect the fermentation rate, and coarse grain flours such as whole wheat flour can extend the fermentation time by half an hour appropriately. After fermentation, it is necessary to knead the dough thoroughly to release air. The dough that is not used in a timely manner can be divided and frozen for storage. It should be fully warmed before the next use.