2-hour no knead bread
Makes 8 large, or a dozen medium rolls
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
1 tbsp honey
In a small saucepan, mix the milk, water and honey, and heat until lukewarm.
In a large bowl, sift the flour, salt and yeast.
Add the water and work quickly until the dough just comes together. Do not knead it, you want your dough to remain runny.
Sprinkle a couple of tablespoons flour over your dough, cover the bowl with Clingfilm and let rise for about an hour and a half.
Preheat your oven at 240°C/450°F, and put a bowl of water in your oven to create steam.
Line 2 baking sheets with baking paper.
Generously flour your work surface and carefully tip the dough onto it using a rigid spatula.
Flour your hands and split the dough into 8 to 12 pieces.
Working quickly, fold each piece of dough into a roll, making sure to keep the folds underneath.
Place on the baking sheets and bake for 20 (for small rolls) to 30 minutes (for larger rolls).
Cool on a wire rack.