Meanwhile, in a large bowl or the bowl of a stand mixer fitted with the hook attachment, stir together 2 3/4 cups (343 g) of the flour, the salt, and the remaining 3 tablespoons (36 g) of granulated sugar. Add the butter and beat until incorporated (you can also mix it with a rubber scraper or large wooden spoon—the butter should break up slightly into the flour, but it’s okay if large pieces remain). Once the yeast is foamy, add it to the flour mixture. Beat on low speed or stir with the rubber scraper or wooden spoon, scraping the sides as necessary, until you have a soft but manageable dough. Add more flour, up to 1/2 cup (62 g), as needed, to ensure the dough is not too sticky to handle.