Unleavened bread is trivial to make in this way. You weigh the water and the floor in the baking vessel, you mix them, then you bake.

Leavened bread is slightly more tricky, because you need to know how to knead.

For kneading dough made from 500 grams of wheat flour (high-protein flour, which is usually sold as "bread flour"), I use a big glass bowl and I knead with a single hand, while keeping the bowl in the other hand. This is much less messy than when kneading in the way used for big amounts of dough. At the beginning, kneading consists mostly of opening and closing the hand through the dough, while at the end it consists mostly in pulling the dough upwards, which becomes very elongated while one end of it sticks to the kneading bowl, then pressing again the dough into the bowl.

At the end of kneading, the dough becomes extremely sticky, so I keep ready a so-called "pie server" that I use to remove the dough from the hand that has been used for kneading, and for aiding in the transfer of dough from the kneading bowl to the baking vessel. The same pie server is also useful after baking, to detach the hot bread from the baking vessel.