Bunnnivåer
Bunnnivåer refers to the different stages or levels of dough development during the baking process. These levels are primarily determined by the extent to which gluten has been formed and developed. Proper bunnnivåer are crucial for achieving the desired texture, structure, and rise in baked goods. Different types of baked goods require different levels of gluten development. For instance, delicate pastries might only require minimal gluten development to remain tender, while breads, especially yeasted breads, rely on well-developed gluten for their structure and chewiness.
The development of bunnnivåer typically occurs through mixing and kneading. Initial mixing incorporates ingredients and begins