Help! Bread making

I've just made a really good loaf using the no knead method . Three cups of flour one quarter tsp yeast one and a quarter tspp sea salt and one and a half cups water . This is from memory and it's late but it's on you tube. Leave overnight and then fold it over next day and leave for a couple of hours then cook in a very hot LE creuset lidded casserole .there are comments like any sort of yeast is ok and any flour will do but I'm not that brave.

My strong four is Canadian!
It says use all purpose. If use Canadian, alter recipe?
Really

One cup is about five ounces of bread flour but there are conversion tables on Google if you want to be really accurate. If I make a one pound loaf I just look at the instructions on the bag of flour and estimate the other ingredients accordingly.

Who posted the original post?

What about the measures?
Sorry, I'm new to this baking lark except with a bread maker!

Just strong bread flour for bread making, Galen. I use the dough hook on its lowest setting for about five minutes and that always works out fine.

Just knead/beat it till it's elastic.

All purpose flour is plain flour.

Cannot imagine what beat forty times mean

You could use either Kenwood with dough hook or breadmaker. I would use latter due to being lazy.

HTH