Working the dough, kneading, stretch and fold, slap and fold, slap and tickly. What every you want to call it.
I made a video showing how quick working the dough can be. No more aching elbows and wrists. : -)
It's fun too. This dough uses a natural leaven but you can do this with a yeasted dough too. Just mix all your ingredinets, cover the bowl with film and leave it to rest for an hour or more. I do long rises with my bread, up to 24 hours with a small amount of starter about 3% depending on the temp. This works better with wetter doughs. The one in the video is 65%, this is about a dry as you can get. No oil on the counter either. Just a clean counter top.
Some pix of bread made using this technique: