1 Swiss chard is also known as chard, silverbeet, perpetual spinach, spinach beet, crab beet, and mangold. 2  It is in the same species as beetroot (beets). donât normally wash my vegetables until right before I plan on using them but I decided to carefully clean the swiss chard and check for any other critters that may have found their way home with us.
Water Temperature. The temperature of the water or liquid that your dough is mixed with will affect the temperature of your dough and proofing. Ideally, dough temperature should be close to the temperature you would like to rise your bread at. For instance, an overnight pre-ferment that will rise at 70 Â°F / 21 Â°C should be mixed with water that is close to 70 Â°F / 21 Â°C. And a dough that will be proofed at 85 Â°F / 30 Â°C should be mixed with warmer water.
1 Yeast dough rises, or âproofs,â best when the temperature is 80 to 85Â°F. 2  To make sure the dough is warm enough: 3  Cover the bowl loosely with plastic wrap and/or a cloth towel. 4  Place the bowl on a wire rack over a pan of hot water in a draft-free spot.5  OR place the bowl on the top rack of an unheated oven. Place dough in a warm spot to rise. 2  Yeast dough rises, or âproofs,â best when the temperature is 80 to 85Â°F. 3  To make sure the dough is warm enough: 4  Cover the bowl loosely with plastic wrap and/or a cloth towel.