Can the hair mask be left overnight

The dough can be left overnight, but the fermentation time needs to be adjusted according to the temperature and yeast activity. Storing at room temperature may lead to excessive fermentation, while refrigeration can slow down the fermentation rate. When dough is fermented at room temperature, yeast continues to break down sugar and produce gas, causing the dough to swell. If the ambient temperature is high and the fermentation rate accelerates, the dough may develop a sour taste or collapse after being left overnight. At this point, a small amount of alkali can be added to neutralize the acidity, but the taste will be slightly affected. Using high sugar tolerant yeast or reducing yeast dosage can reduce the probability of excessive fermentation.

Seal the dough and place it in the refrigerated layer of the refrigerator. A low temperature environment can slow down yeast activity and extend fermentation time to 8-12 hours. Refrigerated fermented dough has a richer flavor, but it needs to be taken out and warmed up one hour in advance before shaping. If using aged noodles or natural fermented seeds, the success rate of overnight storage at room temperature is higher due to the stable activity of the strains.

It is recommended to choose the fermentation method based on the next day's usage time, and prioritize refrigeration storage in summer. It is best to observe the state of the dough by doubling its volume and slowly rebounding when pressed. When collapse or sourness occurs, baking soda can be used in combination. The water absorption of different flours can affect the fermentation effect, and the storage time of whole wheat flour dough needs to be shortened.