it’s too wet, add more flour.
3 Knead by hand on a floured surface or in the mixer for about 10 minutes (it may only take 5 minutes in the mixer) until the dough is smooth and springy. Place in a lage oiled bowl, cover with cling film and leave somewhere warm (like a warm spot in your kitchen) for 2–3 hours until it’s doubled in size. It has risen enough when it does not spring back when you push your finger onto the dough.
4 When it’s risen, knock it back by punching it down in the bowl (my children love this bit!) and kneading on the floured surface for 1 minute. Allow to rest on the work surface, covered with a tea towel for 5 minutes before shaping it. I usually shape this into two round or oval loaves but, of course, you can make individual rolls if you wish (you would get about 20 rolls). Slash the loaves four or five times over the top with a sharp knife (I don’t do this with rolls). Do make sure you flatten the loaves and rolls to about 4cm (11/2in) high because they will rise.
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