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.
For rapid rise or instant yeast that will be mixed with the flour rather than added directly with the water, the suggested water temperature is significantly warmer. Package directions suggest that water of 120 to 130Â°F should be added to the flour and yeast mixture.I suspect higher water temperature compensates for the room temperature flour.While instant yeast doesn't require proofing, if you're not sure of the viability of the yeast you can proof it the same way you'd proof active dry yeast, at 105 to 110Â°F degrees.ackage directions suggest that water of 120 to 130Â°F should be added to the flour and yeast mixture. I suspect higher water temperature compensates for the room temperature flour.