River cottage bread did he really mean a kg flour?

tried it this morning and it seemed way too much unbelievably hard to knead
usually my yeast is in the hot water with sugar but he didnt mention any sugar
i weighed the flour. i will be brassed off if i doesnt work . i knead for 10 mins the put in food processor to do as well. too hard!

So it says:
* 1kg strong white bread flour
* 10g fast-action yeast
* 15g fine salt
* 1-2 tbsp sunflower, rapeseed or olive oil (optional), plus extra to oil the dough
* 600ml warm water

But I'd adjust it, if you know there's too much flour, well, then there's too much flour.

It does say:
Combine the flour, yeast and salt in a large bowl. Add the oil, if using (not essential, but it makes for a slightly softer, more supple crumb), then add the water. Stir to create a rough, sticky dough. The dough really should be quite sticky at this stage – if it isn’t, add a splash more water.

2. Turn out the dough on to a lightly floured surface and knead for about 10 minutes, rhythmically stretching the dough away from you, then folding it back on itself. The idea is to stretch and develop the gluten within the dough, not to beat the living daylights out of it. Avoid adding more flour if you can: the dough will become less sticky and easier to handle as you knead, and a wetter dough is generally a better dough.

and there you have it i thought on the program he said 400ml but i think i was confusing it with 400gms flour in the soda bread.
oh poo and i used the last of my yeast . i must say i added a bit more water when kneading which was a mess but i was desperate. oh dear. wish me luck wont you

thats what happens when you dont write it down

i may have made a door stop! ha ha

If it rises then you won't have a doorstop. Firmer doughs are handy for freehand loaves like those he was making the big round ones so don't give up on it yet.

it works! ok its quite dense as opposed to the light fluffy ones but hey ive eaten nearly half a loaf so it cant be all bad. id even forgot the oil and half the salt
still good
yay
it will be even better next time. though trying to work out would you say homemade is cheaper than bought. we all know its nice but im not sure it works out cheaper

Buy a sack of flour and a jar of yeast and it is cheaper

His recipe isn't special, pretty much a standard bread recipe really.

So it says:
* 1kg strong white bread flour
* 10g fast-action yeast
* 15g fine salt
* 1-2 tbsp sunflower, rapeseed or olive oil (optional), plus extra to oil the dough
* 600ml warm water

But I'd adjust it, if you know there's too much flour, well, then there's too much flour.

It does say:
Combine the flour, yeast and salt in a large bowl. Add the oil, if using (not essential, but it makes for a slightly softer, more supple crumb), then add the water. Stir to create a rough, sticky dough. The dough really should be quite sticky at this stage – if it isn’t, add a splash more water.

2. Turn out the dough on to a lightly floured surface and knead for about 10 minutes, rhythmically stretching the dough away from you, then folding it back on itself. The idea is to stretch and develop the gluten within the dough, not to beat the living daylights out of it. Avoid adding more flour if you can: the dough will become less sticky and easier to handle as you knead, and a wetter dough is generally a better dough.

If it rises then you won't have a doorstop. Firmer doughs are handy for freehand loaves like those he was making the big round ones so don't give up on it yet.

His recipe isn't special, pretty much a standard bread recipe really.

River cottage bread did he really mean a kg flour?

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