Preheat the oven to 250°F (120°C) in conventional mode, not fan-forced.
In a large bowl or the bowl of your stand mixer, add flour and salt. Give a good stir.
Make a well in the center of the dry ingredients and pour the lukewarm water.
Stand mixer: start kneading the dough with your stand mixer's hook attachment on speed 3 for 5 minutes. The dough is ready when it forms a ball, and it doesn't stick to the sides or bottom of the bowl. If it does, dust more flour until the dough is soft and consistent.
Hand mixing: start stirring the dough with a silicone tool then, when it starts to be difficult, knead by hands for 1 minute in the bowl, then keep kneading on a lightly floured surface for 4 minutes until the dough is soft, white, and doesn't stick to your fingers.
If the dough is too crumbly, add a splash more of water, adding 1 tablespoon at a time. On the other hand, if it's too wet, dust some extra flour on on the dough and knead to incorporate.