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were on to something special. and it would have far reaching effects where breadmaking was concerned. >> really stretch it, as well. pull that down. >> reporter: but paul barker says it isn't real bread. he gave me a lesson in baking. his bread is allowed to rise slowly, which he says makes it tastier, easier to digest and it's missing the chemicals that in his former life he used as an industrial baker. >> we would use emulsifiers, oxidants, and you would also add enzymes. they're not actually declared on the ingredient list. >> reporter: people think it is too industrial a process? >> it's not an industrial process. it is a mechanical process. there are some additional, and they're to give the product a little bit of shelf life, to give it a little bit of softness. really all it is doing is

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