I have watched this method and I am a big fan, however I do not believe in the trapping air in the dough theory. I dont think your are actually trapping amounts of air in the structure of the dough. For one the dough would find a way to expel  the trapped air by natural compression (gravity). Two I think if air was being trapped it would reveal itself as a huge pocket in the finished product. Like I said I am a fan but I believe the description given by Richard in the video on sweet dough is misleading and well an impossibility.  Any thoughts ?