Mix the dough

In the evening, mix everything together. Less water is generally easier to handle than more, so around 60%% hydration is a reliable starting point.

Mix by hand — especially when you are starting out, it builds a feel for the dough. You are not trying to knead hard; just combine everything for about 5 minutes, until there are no dry lumps of flour left.

The flour matters most: use a strong flour with plenty of gluten — check the protein content on the pack. When the dough comes together, test it with the windowpane test: stretch a small piece thin enough to see light through it without tearing. If it passes, the dough is ready to ferment.