My altered quantities are:
180g semi-skimmed milk, scalded
135g cold water
1tsp dried yeast
150g plain flour
300g bread flour
Dan Lepard says he developed this when he was working full time in commercial kitchens (that made artisan hand kneaded bread) because there wasn’t time for full 10 minute knead of all the different bread batches so he switched to short kneads spaced out and found it works just as well, part of the development of a good gluten structure is dependent on the time elapsed not the vigorous kneading. I liked the idea because I’d not been getting good textures with either a machine or a normal hand knead. I am now a wholesale convert.
You must use oil not flour on the kneading surface and your hands. Something like vegetable oil is good.
Once you have soft sticky dough leave it covered in the bowl for 10 minutes.
2lb loaf tin greased and floured or lined with baking parchment (no need to line the short ends just oil them).
200g semi skimmed milk at room temp (Dan uses whole milk but semi skimmed seems to work fine)
150g water at room temp (remember 1g = 1ml but its easier to be accurate weighing fluids)
1 tsp fast action yeast (or 2 tsp fresh yeast crumbled)
200g plain white flour
300g strong white bread flour
1 ½ tsp fine sea salt
R4/180C if crust is noticeably browning
R3/170C if crust is browning quickly