1000 g flour
690 g water
5g yeast
26g salt

In a large 12 quart bucket with lid, mix the water and flour.   Cover and let rest for 30 minutes (autolyze).  Add the yeast and the salt, mix well and let rest again covered for 20 minutes.   Using the pinch, stretch and fold method, work the dough.  Cover and leave to rise.   During the first hour, do two more stretch and folds.   Leave the dough to double.  Shape, proof and bake.    Or you can put the dough into the fridge two or three days for a longer fermentation.