Mechanical dough development

There are two other much older methods of making bread that rely on mechanical dough development. One is exhibition bread the other is West Indian bread. 

Kilborn, R. H., and K. H. Tipples. 1972. Factors affecting mechanical dough development. 1. Effect of mixing intensity and work input. Cereal Chemistry 49 34-47. 

Factors affecting mechanical dough development. IV. Effect of... 

Dough Development. The dough is kneaded either by hand or mechanically. 

The fundamental difference between this process and bulk fermentation or sponge batter processes is that the dough development is achieved by a combination of high mechanical energy and chemical action. 

Dough Development. The dough is developed mechanically by rolling and re-rolling. This is often done by using a pastry brake but must originally have been done by hand. 

The dough moulding compounds were originally developed in an attempt to combine the mechanical properties of polyester-glass laminates with the speed of cure of conventional moulding powder. In spite of their somewhat high cost they have now established themselves in a number of applications where a mechanieally strong electrical insulant is required. 

West Indian bread making, in contrast, was presumably developed to cope with high ambient temperatures when mechanical refrigeration was not available. Attempts to use the sort of bulk fermentation used in the UK would cause problems because of the high dough temperature. 

The dough is mechanically developed by a work input of around 11 Wh/ kg in a high-speed, high-power mixer capable of completing the task in under 4 min... 

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