Bread recipe - a little late!

Sorry about this I promised a bread recipe a while ago and so here it is! After all making bread is all about patience I suppose.

1KG Strong bread flour
15gms Fresh yeast
15gms Salt
15gms Butter (optional but I like it)
600gms (yes I do mean gms)

In a large mixing bowl, mix the flour, water, broken up butter and crumbled yeast. Work this with your fingers until this all comes together - this will feel really messy but the bowl should come clean by the end.
Then the kneading - Don't flour your surface! Everyone needs to find their own way with this but the idea is to stretch and bring back the dough so that it forms a soft pliable ball. I push the dough away in one stroke then draw it back towards me in juddering rolls. After about 1 minute add the salt and keep on kneading. You should knead for about ten minutes, there is little risk of over-kneading by hand so go long rather than hurrying. Its ok for you and the dough to take a rest in the middle!
Clean the bowl with very hot water and make sure it is perfectly dry. sprinkle a little flour (I mean a little) into the bowl and pop in you dough in a nice ball. Cover with cling film and leave in a draft free place at about room temperature (the warm bowl will give it a head start) till it doubles in size (about an hour). I hate the term "knock back" it sounds too violent. Simply fold the risen dough back on itself and knead quite gently. Pop it back in its bowl with a little four and leave, covered for another hour or so.
Pop the oven on to about 230 degrees. Pop a roasting dish of water in the bottom of the oven.
Lift out the dough and cut in two. Shape these into rugby ball like loaf shapes, place on a baking sheet or baking tray and sprinkle some flour over the top (it won't become part of the bread so be generous) leave gently covered for about 30 minutes.
With a very, very sharp knife or scalpel make three slashes in each loaf. Pop in the oven. After about 10 minutes turn down to 210 and remove the water. Bake until they are as brown as you like! Allow to cool on a rack and enjoy.

Remember - "Real men (and women) bake bread"