for years, off and on, I've made bread in two dutch ovens, which allow it to cook partially in its own steam and form a thick crust and a soft crumb (it's fantastic).
No real kneading in the process, either.
https://i.imgur.com/uUNhnMj.jpg
About 10 years ago, I found hard white wheat here so that I didn't have to just use white bread flour (hard red is bitter), and we've been off to the races since. I buy the hard white wheat, grind it in a nutrimill and let the dough do its first rise slowly overnight.
Hard white flour exists at the grocery store now, so there's no need to buy it in large bags (the bags are about $1 a pound here in the states). Flour and wheat have been scarce here in the grocery where I get the white bread flour to supplement, but restaurant supply places are more than willing to send 50 pound bags of bread flour to anyone (shipping is included in their listings - about the same price as wheat - guessing the flour is dirt cheap if you can manage to get into a restaurant supply stores).
Funny thing that flour on retail shelves is in short supply and if something doesn't change, mounds and mounds of 50 pound bags of flour in restaurants and supply warehouses are going to go rancid/oxidize.