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.
1 Rise dough for ~45 min-1.5 hours, or until doubled. 2  If using a bread machine, rise an extra 30 minutes or so, and skip to step 9. 3  If using oven: start preheating to 500F/260C with a pizza stone in the lower rack. 4  Divide dough in half, and shape into two loaves, making sure not to handle too much as this will remove gas. Use the bread machine just for mixing dough, then rise and bake it separately. 2  This will produce the best result, defined as the best texture and strongest sourdough flavor. 3  In this case, you get to monitor the progress of the sourdough as it is rising, which gives you better control over the results.