Mixing water and flour, and not getting lumps
This seems like almost a silly question, but how do you mix flour and water?
Starting a bread with taking water, and then mixing in flour for autolyse, I always end up with lumps of flour that I can't get rid of.
I usually use my hands, but I also tried a whisk, which is really a mess. Also tried the dough machine, but that kneads the dough too much.
So how do you mix the flour in to avoid lumps?