One of the better techniques I’ve picked up (pretty sure I got it from https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/d...) replaces the kneeding steps with folds during the first 2-3 hours of bulk fermentation. Basically after mixing in starter transfer to large fermentation vessel, reach under the dough from 4 corners one at a time, grab and pull over the top of the dough to opposite corner. Wait an hour and repeat, wait 2 hours and repeat, then let fermentation do it’s thing.

This saves a lot of effort, mess, and prevents dough from becoming overworked. Effort that can later be expended in dough shaping steps ;-).