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.
www.homebaking.org A BAKERâS DOZEN Appendix 217. Temperatures for Yeast Bread Production. 34Â° F. Yeast will not die at below freezing, but is inactive below this temperature. 78Â°- 82Â° F. Recommended temperature of dough after mixing/kneading. 80Â° - 85Â° F. Desirable fermentation temperature for a âstraight doughâ method. âmix dough; raise (ferment); punch; rest; shape; proof; bake.