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.
Croissant dough is different from basic yeast dough in that it has alternating thin layers of dough and butter. Yeast is in this type of dough as well. The most ideal temperature to proof croissants is at between 26 o C and 29 C and at 65% humidity for 45 to 60 minutes.The lower proofing temperature will prevent the butter from melting.or example: Sweet yeast dough products need to be given full proof with a temperature range of 35 o C to 37 C and with a humidity range of 80% to 85%.