Every dough recipe I have ever seen follows the same paradigm. Mix ingredients, kneed, rest, kneed, roll into a ball and place in a lightly oiled covered bowl, separate and form. Allow to rise again, bake.
I don’t understand the significance of the bowl step. Why the ball? Maximizing surface area? How does the oil help? Is that just to stop it from sticking to the bowl? Why the bowl? Why cover it? Is this to limit oxygen? Bread yeast shouldn’t need anaerobic production should it?