last quarter of the flour by hand or use the bread hook attachment. for stand mixers, beat in the last 1/4 of flour with the paddle attachment. let the dough rest for 30 minutes to two hours covered on the dough surface with plastic wrap, or cover the top of the bowl with a dish damp dish towel. you need to keep the dough covered to prevent drying on the surface.
note: in low humidity conditions, do not knead in all the flour. reserve about a cup. let the dough rest 30 minutes to two hours. during that time, the flour in the dough will continue to absorb the liquid. you 