Bread lasts 9 days without going stale with the Batter and Dough Method

The Batter and Dough method of making bread lowers the humidity loss in bread thus improving its shelf life to up to 9 days.
By: Software Propulsion Sdn. Bhd.
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Slice of bread 9 days old
Slice of bread 9 days old
PETALING JAYA, Malaysia - July 17, 2015 - PRLog -- After years of experimenting, Dr. Peter Achutha discovered that using the Batter and Dough Method of making bread allows the bread to last for as long as 9 days without going stale or drying up and without refrigeration.

The Discovery
Dr. Peter Achutha discovered the Batter and Dough Method of making bread a few years ago. While running many bread making experiments, he noticed that the bread would stay fresh for 5 days, which was a little longer than those made with standard techniques. Bread made with standard methods would last at least 3 days. He began examining this phenomena and managed to make bread last as long as 9 days without going stale or drying up.

The Batter and Dough Method
The Batter and Dough method is a alternative way of making bread without kneading the bread. It begins with forming a batter and allowing the batter to ferment with yeast for 20 minutes to 2 hours. The wheat proteins form gluten in the presence of water and hence the introduction of the batter stage in the bread making process. Then more flour is added to the batter to make it dough. If sufficient gluten is formed, then there is no need to knead the subsequent dough. And one can then begin proofing the dough.

A potential explanation as to why the bread does not go stale that easily
When you make dough with this method, with sufficient water, you will notice that there is some amount of water loose in the dough. That is, after leaving the dough to rest for a while, some of the water will flow to the bottom part of the dough. Turning the dough over, you will notice that this water does flow back to the bottom again. This means that the water has not been fully incorporated into the flour.

Dr. Peter Achutha says, "As not all the water is incorporated into the flour, when making the dough, the subsequent baked bread stays moist for a longer period of time. This means that any amount of kneading of the dough also reduces the time it takes for bread to go stale. That is, the longer you knead the dough the shorter will be the bread's shelf life."

For more information please visit his website at:
1. on how to make bread that is slow to go stale.

2. on how to make bread with the Batter and Dough Method

3. on how to make bread with self-raising / self-rising flour

Please teach this method of making bread to the poor and the old, as no bread machines are required and it is a lot more effortless than standard methods of making bread.

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Tags:Baking Bread, Making Bread, Batter, Dough, No Knead, Simple Bread, Easy Bread
Industry:Education, Food, Lifestyle
Location:Petaling Jaya - Selangor - Malaysia
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Page Updated Last on: Jul 17, 2015

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