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.
80Â° F90Â° F (27Â° C32Â° C) Optimum temperature range for yeast to grow and reproduce at dough fermentation stage. 70Â° F80Â° F (21Â° C27Â°C) Recommended water temperature for bread machines. 40Â° F (4Â° C) Recommended refrigerator temperature.Used directly from the fridge, yeast is too cold to work properly.0Â° F90Â° F (27Â° C32Â° C) Optimum temperature range for yeast to grow and reproduce at dough fermentation stage. 70Â° F80Â° F (21Â° C27Â°C) Recommended water temperature for bread machines. 40Â° F (4Â° C) Recommended refrigerator temperature.