The Artisan Bread in Five Minutes a Day website describes a method of making bread without kneading. There is also an accompanying book. The method described uses yeast and the recipes use US measures. Converting these recipes to grams and sourdough takes a bit of experimentation, but it can be done.
The great thing about this method is that aside from mixing the ingredients, the dough requires very little attention until you are ready to bake. That makes it suitable for people who work or are away from home most of the day.
All you require is a food-grade bucket with lid about 5 or 6 litres capacity, cheap home brand flour and sourdough starter. The evening before you want to bake, mix the ingredients in the bucket, put the lid on and leave it to rise overnight. Next morning put the bucket in the refrigerator, and the following evening (or up to 2 weeks later) bake. Easy!
You don’t even have to use all the dough at once. You could take a small amount out each night and bake fresh rolls for dinner or (my favourite) bake a batch of bread muffins and keep them in the freezer, taking some out whenever you want some bread rolls.
To make the bread muffins, follow my sourdough version of the recipe, mix the ingredients in the bucket and put the lid on (loosely, so it doesn’t pop off):
Sourdough no-knead recipe can be downloaded by clicking the button below.