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.
I made a batch of dough two days ago, which I intended to let rise at room temperature for 18 hours. It went to 24 and then I still wasn't ready to move on so I put the dough in the fridge to stop/slow the rise.I know that a lot of people put dough in the fridge to stop the rise, but what really is the purpose?Would any harm have come if I left the dough to rise at room temp for another 12 hours? BTW, room temperature in my house currently ranges from about 60 to 70 degrees. know that a lot of people put dough in the fridge to stop the rise, but what really is the purpose? Would any harm have come if I left the dough to rise at room temp for another 12 hours? BTW, room temperature in my house currently ranges from about 60 to 70 degrees.