I'm not sure how lazy you are, or how much you like to experiment, but someone on Lemmy mentioned Artisan Bread in 5 Minutes a Day. While it isn't hyperbole, it will be a while before you reach this speed.

The big points for me are that most of the steps are, "do something else while stuff happens." There is no kneading and no need for special tools, although a big container you can mostly seal and something that can withstand having water poured into it while being at oven temperatures are a big help. A mixer with a dough hook is also helpful if you don't want to put in the effort to mix by hand, but a bowl, plastic wrap, a wooden spoon, and measuring spoons and cups are all you need.

I liked the results enough to buy their book, and everything I've made has turned out at worst alright (which isnt a whole lot because...lazy). Depending on the recipe, you can store the dough in the fridge for a couple weeks (do this regularly), or you can parbake and freeze loaves (never done this). Before doing this, I had only made bread in a bread machine, which never worked out too well for me, or helping my mom with kneading decades ago, which I hated.