This recipe will work in a standard 4-quart mixer, but you will want to be careful not to overheat the motor. You will also need to pull the dough off the hook several times, pushing it to the side of the bowl so that it can continue to knead. To knead the dough by hand, combine the water and flour with 25 grams (1 tablespoon plus 1/2 teaspoon) of the salt, 15 grams (2 1/4 teaspoons) of the malt syrup, and all of the yeast in a large bowl and stir with a wooden spoon until you have incorporated as much of the flour as you can. With a dough scraper, scrape the dough and any loose flour onto the counter. Knead until the dough is no longer sticky and bounces back when pressed with a finger, 15 to 20 minutes. It may still be slightly tacky and that is okay. Continue with the recipe at step 2.