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.
Best Answer: Baking temps of 400-degrees to 425 are best for most puff pastry dough. Cooler temps will not create enough steam in the products to leaven them well.Higher temps will set the crust too quickly. My brother, who is a pastry chef, didnt give me a time.He said until golden.ating Newest Oldest. Best Answer: Baking temps of 400-degrees to 425 are best for most puff pastry dough. Cooler temps will not create enough steam in the products to leaven them well. Higher temps will set the crust too quickly.