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.
Method. 1  Firstly before we start, keep in mind that the doughs first rising can be done over night in the fridge in a well oiled bowl. 2  Once combined make a well in the center of the flour in preparation for the wet ingredients. 3  Measure 300ml of luke warm water and add 3 tbsp of olive oil. Pour the water and oil into the well of flour and gradually mix the flour in until it forms a dough. Transfer the dough to the work top and start to knead. Do not be intimidated if your dough is quite wet.