Norma, well 1st off how many balls you make doesn't determine needing freezer time, them being larger than say 250g's does, it's a size of pizza issue.
Secondly yes, I used to mix by hand and GB's are a great candidate as it's not too wet. My 1st piece of advice is don't try using a bowl, get a bucket like this http://www.thebarfshop.com.au/shop/images/bucket.jpg
. I got a hard strong plastic one from the dollar store, less noisy than metal too. You'll also need a whisk, a strong metal spoon, and 2 hands. Mix salt and water with whisk in bucket until dissolved. Add 1/2 the sifted flour and all yeast. Whisk hard until smooth, about 3 mins is good. let it rest for 5 mins. Add a little more flour, whisk, a little more, etc, until you can't whisk anymore as it's too solid. Then add remaining flour and go to spoon. This part is tiresome, but best as you can beat the forming ball with spoon until mixed as good as you can. This is where bucket is handy, you can place it in one arm and mix with the other hand. Walk around, keep mixing, look at the blue jays and cardinals, etc. Take ball out of floured surface and do 1/4 turn stretch and fold method, palms do the kneading, not fingers. See this video, notice the 1/4 turns, stretch, fold over, and press motion.
Do that for about 4-5 mins until dough feels smooth and elastic. If you see a few lumps fear not, the 2 hour rest in covered oiled bowl fixes that. After 2 hrs repeat hand kneading again, you'll instantly feel how soft it's become and how easy it is to knead comparatively. Divide into balls, as I assume this is at least 2 balls we are making, and knead each one a few more times. Form balls, etc etc.