Set proof box to 85°F (30°C) and 85 percent relative humidity.
Weigh an additional 5ounces (140grams) water (at 85°F/30°C) and set aside. (This will be used for adjusting dough consistency in step 7.)
Combine flour and salt thoroughly by sifting together three times onto parchment paper. Note: if all particles (for example, bran particles in whole wheat flour) do not fit through sieve, stir them back into mixture.
Place flour/salt mixture, yeast, and water into mixer bowl.
Blend on low for 1 minute with flat beater. Stop and scrape bowl.
Add additional water (from step 3) slowly and as needed, to adjust consistency. Record amount of water added to each dough in Results Table 1, which follows.
Mix using dough hook on medium for 5 minutes, or as needed.
Remove dough from mixer; cover loosely with plastic and label with flour type.