I have gotten into doing the lazy, no-knead bread thing. I started by checking out the book Josey Baker Bread
from the library. Great recipes, but an annoying writing style. Look for books by Peter Reinhart
as well. Another source of this technique is this website: https://artisanbreadinfive.com
; this team published several books as well.
Basically, you make an overnight yeast starter then mix in flour and water the next day. You don't knead it, but do "stretch and folds" which is simply grabbing a piece of the dough in the bowl, stretching it up and folding it over. Go around the perimeter of the bowl about ten folds to make one circuit, and do it every thirty minutes for about 2 hours. Total time is maybe fifteen minutes of effort.
My basic recipe for two loaves is:
For the starter (the night before):
1 cup water
1.5 cups whole wheat flour
0.5 tsp dry active yeast (yes, that's 1/2 teaspoon for two loaves)
Mix it up well, put a loose(!) piece of plastic wrap or a plate on top, and go to bed.
For the dough (the next morning):
2 cups water
5 cups bread flour
1 tbsp salt (this is a bit less than some recipes, and is to my individual taste)
Mix well. Leave it alone for 30 minutes. Do a stretch-and-fold on the half-hour for about 2 hours. Do a few more or less, depending on how busy or lazy you feel. At first it will look like a shaggy mess, but it will turn into a pretty wet dough. Probably wetter than you're used to if you haven't used this method before.
Let it rise until about doubled. This usually takes mine about 3 hours, but can be much longer or a bit shorter depending on temperature.
Refrigerate, covered loosely, overnight (at least) to develop more flavor. Or go ahead and shape loaves if you're hungry. It's supposed to keep for at least a week, but I can never let it go that long.
NO PUNCHING DOWN! You want to handle the dough a bit carefully to retain as much of the gas as possible that the dear little yeasties have given up their lives for.
On baking day, divide the dough in half, shape loaves, cover with Al foil and let rise for a few hours. I spray the pans and foil with cooking spray to prevent sticking. You can also make a freeform loaf and bake on a stone (with a water source in the oven, such as a baking pan with water, a spray bottle every few minutes, etc.) or in a dutch oven.
Bake at 450 F for 40 minutes, removing the foil after 20.
Refer to the books above, their web sites, youtube, etc. for better descriptions. It's a lot of fun for me, fairly easy, and delicious! And cheap.