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.
As a general observation, the fermentation rate increases with a rise in temperature up to a maximum of perhaps 100 to 105 F (38 to 41 C). The rates of carbon dioxide generation of dough without added sugar over a 3-hr period at various temperatures within the range of 81.5 to 95 F (28 to 35 C) are shown in Graph 1.east enzymes are generally inhibited at this temperature. Table 5 below (derived from Pyler) correlates the effects gas production and temperature in liquid ferments. As can be seen, gas production increases as the temperature rises to 100 F (38 C).