Assuming "1 1/2 dry instead yeast" means 1.5 oz, I came up with this formula:
Here's a recipe using the same formula, based on 3 lbs of flour:
3 lbs Flour
26.4 oz Water
0.23 oz IDY
0.6 oz Salt
You should probably use about 50% more salt (0.9 oz). Also, most members here would say to use noticeably more water, particularly because your recipe has no oil. Learn about bakers' percentages. You might get some more help in subsequent replies, but only because I've already converted your recipe to bakers' percentages. If I hadn't done that, your post would probably be ignored.