Hi Vinicius,
Don't worry about sourdough or commercial yeast, both of them give me very good results, whit sourdough there is a little more flavor in the dough, but its more difficult to control, so start whit IDY until you get it right...
try this recipe, this work very well for me, i use a Cuisinart 800w mixer...
Flour (100%): 923.68 g | 32.58 oz | 2.04 lbs
Water (62%): 572.68 g | 20.2 oz | 1.26 lbs
IDY (0.05%): 0.46 g | 0.02 oz | 0 lbs | 0.15 tsp | 0.05 tbsp........... or 1/8tsp
Salt (2.5%): 23.09 g | 0.81 oz | 0.05 lbs | 4.14 tsp | 1.38 tbsp
Total (164.56%): 1520 g | 53.62 oz | 3.35 lbs | TF = N/A
Single Ball: 380 g | 13.4 oz | 0.84 lbs
first pour the water (cool) then mix the salt, now put 1/10 of the flour and the IDY.... and during 5 minutes pour little by little all the flour... 20 minute rest the a 10 minute knead (slow)... get the dough out of the mixer and let it well covered (wet towel) and plastic... for 12 hours... then divide in to balls, whatever size you prefer, then proof for 3 hours at least (also well covered, so no skins form). wen you get more practic, you could reduce the yeast and try longer bulk fermentation...
