Kneading is the process in which the gliadin and glutenin proteins in the flour expand and form strands of gluten, which gives bread its texture. The kneading process stretches the gluten strands, creating a protein network that result in a springy and elastic dough. If the dough is not kneaded well enough it will not be able to trap the gasses released by the leavening agent, such as yeast or baking powder, to allow the dough to rise sufficiently.
He found that the kneading stage in bread making could be removed if the gluten forming kneading process was brought forward earlier in the bread making process. He achieved this by creating a batter where a lot of gluten could be formed before transforming the flour into dough. Hence he has called this method The Batter and Dough Method.
He says “It is the best thing I have done in a long time. All I do is mix some flour, yeast and sugar in water to create a batter and let it rest for a while. The sugar is not necessary. After resting I mix the rest of the flour, salt and butter into dough and place it in a baking tin. Proof it for 4 hours and then bake at 230C (446F) for 25 to 40 minutes depending upon your preference for a soft crust or a hard crust. Simple and easy isn’t it?”
He is providing the technology freely so that many people can benefit from this process. He says “My mother is too old to knead bread and there are many people like her who would benefit from this bread making technique.”
