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.
chemicals that react to changes in the pH in a baking formula. the process of trapping air inside a batter or dough. This process is accomplished by whipping as in a meringue or folding as in a laminated dough. to allow yeast to consume carbohydrates in order that it will give off carbon dioxide gas. Proof temperature range is between 70 and 100 degrees with high humidity retard to slow or stop the growth of yeast in a bread product. chilling below 40 degrees or adding significant amounts of sodium are the most common methods used in yeast doughs