Insert dough blade. Process flour and salt on dough speed until combined, about 10 seconds. Combine yeast mixture and cold water. With machine running on dough speed, add liquid through small feed tube only as fast as flour will absorb it. Once dough cleans the sides of the work bowl and forms a ball, process for and additional 45 seconds to knead dough. Open lid to check dough consistency. If dough is stiff and somewhat dry, add 1 teaspoon water; if soft and sticky, add 1 tablespoon flour. Close lid and process for 10 seconds. Check dough consistency again, making additional adjustments if necessary.
Place dough in a lightly oiled or floured plastic food storage bag; squeeze out air allowing space for dough to rise. Let rise at room temperature until dough doubles in size and tests ripe, about about 50 to 60 minutes.
