Basically, you want the kind of flour that's meant bread making, and bread-baking only. Mix the flour and water gradually, and when it starts to fight back, start kneading instead of mixing. You should do some serious kneading, and then let the dough rest for a good while to allow the gluten to develop. If you haven't seen this work, well, trust me. Sometimes the rest happens underwater, sometimes in its mixing bowl covered by a damp cloth,.Sometimes it gest kneaded again after resting, sometimes not.
All sources recommend thorough kneading, and a generous rest.
Be aware that a food processor or heavy-duty mixer can overwork and destroy the gluten in your dough, making it sticky and awful, and you'd have to toss it and start over. A food processor can kill dough even faster than a heavy-duty mixer, so be cautious. Knead at least 50 times, then let it rest in its bowl, covered with a cloth, for at 30 minutes. Knead at least 100 strokes, then let the dough rest in a bowl of lukewarm water for at least half an hour. To rinse the starch from the dough, knead your rested dough in a bowl of water in the sink.