A new technique for making bread without kneading

PETALING JAYA, Malaysia - March 21, 2015 - PRLog -- The Batter and Dough Method of bread making was developed by Dr. Peter Achutha over the last 3 to 4 years. This unique method simplifies the whole process of bread making so that no kneading is required. Bread made with this method is less prone to fungal growth and is slower to go stale compared other standard methods of making bread.

Peter Achutha says, “I do not have statistical data to show the improvements but I have noticed that bread made with the Batter and Dough method normally lasts a day longer than those made by standard methods. I have even succeeded in making bread to last for 7 to 10 days but more research work needs to be done. I suspect that the improved fungal resistance may be due to the fact that not all the water mixes with the floor.”

The Batter and Dough method is a unique way of making bread as the first step is not in making the dough but in making a batter.  About 10% to 30% or more of the bread flour in the recipe is used to make a batter and allowed to rest for up to an hour. This will allow for the formation of gluten polymer networks without the need for kneading.

After the batter is ready the rest of the flour is added to make the dough. At this point there are 2 different approaches as to what to do next. The dough can then be placed in a baking tin for the first proof and then baked in an oven. Please watch the video at http://bachutha.com/kneading-improver-homemade-bread-recipe-batter-dough-method/. Or after the first proof a rolling pin is used to redistribute the gluten polymers networks uniformly. Then a second proof is carried out in the baking tin and allows the dough rise a lot. Please watch the video at http://bachutha.com/easy-homemade-recipe-baking-bread-loaf-batter-and-dough-method/.

For more examples of bread making with the Batter and Dough Method, do visit out web site at http://bachutha.com.