Many housewives have had the experience of not knowing what to do with leftover fermented dough, and end up having to throw it away. This is a real shame. The better methods are to refrigerate for a slow cold fermentation, freeze the kneaded dough, or freeze the shaped dough.
First, cold refrigeration fermentation (the "tie the bag to limit fermentation" method).
Cold refrigeration fermentation is nothing new, but here we use the method of tying the bag tightly to prevent over-fermentation. With cold fermentation, the yeast can slowly develop better flavors, and the dough is more flexible for use anytime within the next 1-3 days. This kind of dough is exceptionally well-behaved, yielding soft bread with a superior texture and flavor. For this reason, this method was once highly recommended on some forums in Taiwan.
Main method:
① Take a plastic bag, brush or spray a layer of oil inside, then place the kneaded dough inside. Try to expel as much air as possible from the bag, then seal it tightly. (I use Canon Ziploc bags, which have a good seal; the way I expel the air is to zip the bag almost all the way, leaving a gap for one finger, then insert a straw and suck out the air.)
② Label the bag with the type of dough, its name, and the date to avoid confusion.
③ The sealed dough can be placed in the refrigerator's freezer compartment to ferment slowly at a low temperature. It can be used within the next 24 hours to 3 days. (If the bag breaks or the seal is not good, try to use it within 24 hours.) Note: It's best not to put too much dough in one bag, especially if the bag isn't very durable. As the dough ferments, it will expand, so there needs to be enough space in the bag for it to grow; it will likely be quite puffy by the third day. Because the opening is tied tightly, the space for expansion is limited, which prevents...
Second, freezing the kneaded dough.
If the kneaded dough won't be used for a long time, you can use the freezing method. After putting the kneaded dough into a bag using the same method as above, place it in the freezer. When you need to use it, take it out, thaw it at room temperature, and then continue with your usual bread-making process. If you're in a hurry, you can also place the dough (still in the bag) in warm water to speed up thawing (remember, the bag must not leak).
If you have time, you can also plan ahead. Take the dough from the freezer and place it in the refrigerator. Let it rise for about 12-24 hours until it doubles in size, then take it out for the next steps. (Such dough can be kept in the refrigerator for up to three days without spoiling).
Third, freezing the shaped dough.
Since kneaded dough can be frozen, it naturally follows that shaped dough can be frozen too. For most breads, eating it on the day it's made is best. As time passes, bread stales faster—especially bread that wasn't made well, which is best eaten soon after coming out of the oven, otherwise it will become even less tasty.
Want to eat your own homemade, wholesome bread but don't have time to knead dough every time? Freezing shaped dough is the perfect solution for this, and it's especially suitable for many types of Chinese-style bread.
So, on a day when you have time, you can make several batches of dough at once. Shape the bread, then store it in the freezer using the same method as above. The day before you want to eat it, take it out and move it to the refrigerator. Let it rise for about 12-24 hours until it doubles in size (this also depends on your refrigerator's temperature setting; if it's set very low, it will naturally take longer).
In the morning, take it out and let it rest at room temperature for about 20 minutes. Being as smart as you are, you'll naturally turn on the oven to preheat and then go wash your face. After 20 minutes, take the bread out of the bag, arrange it on a baking sheet, and put it in the oven to bake.