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.
Yeast is happiest at around body temperature - 37Â°C. The higher you get, the more damaging it will be to the yeast. 30 or 40Â°C would be fine, but 50Â°C probably won't (though some yeast might survive). 60 or 70 would definitely kill the yeast. But for bread dough there's no reason to use a high temperature. I'd mix the water from the hot and cold taps to get something that feels comfortably warm when you put your hand in it, and you should be fine.