Hi, I tried this recipe weighing out the flour, but I'm concerned I used too much flour because I got a really dense loaf of bread (instead of a light and fluffy bread). My question is, how long should I knead the dough before? will that result in a tough, dense loaf, or was the flour the problem? I also made sure the yeast wasn't past its expiration date. It also didn't rise very much, if that helps in troubleshooting!

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