There are many different ways to prepare bread dough.
An actual no knead dough, using a scant amount of yeast, takes a long time — 12-18 hours — to condition the dough.
I developed The Flemish Method by combining little chunks of time with the stretch & fold methods used to work sourdoughs, and by eliminating any external kneading on a floured surface.
I think you’ll like the simplicity, the limited cleanup, and especially the results.
Read on.
Build your dough in a work bowl, cover, then let rest for ten (10) minutes.
Oil your fingers with a little vegetable or canola oil.
Lift an edge of the dough and fold it into the middle. Rotate your work bowl and repeat 6-8 times. Flip the dough ball so that any seam is on the bottom, cover, then let rest for ten minutes.
Repeat the previous step two or three more times then allow your dough to finish rising.
Pretty easy.
The Flemish Method was named in honor of my Flemish pépère (Germain Clement) who grew up in Bruges, Belgium, emigrated to Quebec, married a French-Canadian woman from Sorel, then emigrated a second time to the United States, and had a big family. He lived a full life.