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In a stand mixer, attach the dough hook and let it bring the mixture together into a messy mass, about 1 to 2 minutes. If it doesn’t come together, add additional 1 tablespoon water, mixing thoroughly before adding a second, if needed. Reduce the speed to low and knead for 5 minutes.
By hand, stir the flour and salt into the yeast mixture as best as possible and transfer it to a lightly floured counter. Knead for 6 to 8 minutes.
Both methods: Lightly oil a bowl and transfer dough to it. Cover with a towel or plastic and set aside in a warmish spot for 90 minutes, or until just about doubled. (It sometimes takes up to 2 hours.)