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.
Mix with a wooden spoon or your hands (without kneading) until the dough starts to come together into a shaggy ball. Place the dough in a clean bowl, cover in plastic, and let rise in a draft-free area at room temperature for up to 18 hours or less, depending on your kitchen, until doubled in size. Now the dough is ready to be divided into 3 rounds and used to pizza or saved for another time! Itâs that easy. Recipe Rundown.