2-hour no knead bread

Yield: 
Makes 8 large, or a dozen medium rolls
Ingredients: 
750gr/26.45 oz. flour (I used 1/3 spelt flour and 2/3 all-purpose flour)
1 tbsp active dry yeast
2 tsp salt
500ml water
100ml milk
1 tbsp honey
Preparation: 
1
In a small saucepan, mix the milk, water and honey, and heat until lukewarm.
2
In a large bowl, sift the flour, salt and yeast.
3
Add the water and work quickly until the dough just comes together. Do not knead it, you want your dough to remain runny.
4
Sprinkle a couple of tablespoons flour over your dough, cover the bowl with Clingfilm and let rise for about an hour and a half.
5
Preheat your oven at 240°C/450°F, and put a bowl of water in your oven to create steam.
6
Line 2 baking sheets with baking paper.
7
Generously flour your work surface and carefully tip the dough onto it using a rigid spatula.
8
Flour your hands and split the dough into 8 to 12 pieces.
9
Working quickly, fold each piece of dough into a roll, making sure to keep the folds underneath.
10
Place on the baking sheets and bake for 20 (for small rolls) to 30 minutes (for larger rolls).
11
Cool on a wire rack.
12
Enjoy!