Thoughts on new kneading technique?
So I was cruising along, paying visits to Asian baking blogs, and I found an entry which caught my interest. This entry spoke of an easier method of kneading.
Intrigued, I read on for the method. You are supposed to get your dough, roll it out, and fold it in thirds (as if you are laminating croissant dough) then roll it out again, and repeat until the dough's gluten is well developed- the author said it would be in 4-5 turns. However, she also said that she didn't know if this kneading technique would work well with other recipes other than the one she made.
For your reference, here is the link: http://cosybake.blogspot.hk/2010/07/brown-sugar-raisin-loaf.html
So, what are your thoughts on this method of kneading?