Add the rest of the water and 3 1/2 cups of the flour. Stir until well blended. Add the rest of the flour, the salt and butter and stir with the dough hook (or by hand) until well combined and shaggy. Continue to knead (I let the dough hook go for about 8 minutes, poking it down once in awhile) until it’s smooth and elastic. You could do this by hand, too. If you used the dough hook, turn the dough out onto the counter-top and knead a few times to make sure it’s evenly smooth. Doesn’t it feel great?