No knead... French style

This is the translation of the French recipe I used:

you'll need: 1 medium bowl, 1 large bowl, 2 oven/biscuit trays, optional: 2 non-stick baking liners

• 25g fresh yeast OR 1 packet levure traditionnelle
• 2½ tsp salt
• 750g flour (you can subsitute up to 90g with wholewheat)
• 450ml warm water + 100ml warm milk
• 1 dessertspoon honey
• extra flour

• In the smaller bowl, mix warm liquids and honey
• add the yeast to the liquids and mix lightly
  
• add mixed flour and salt and mix thoroughly with a wooden spoon, but do not beat or knead; the dough should look slightly wet and sticky
• pour the dough into the lightly oiled larger bowl
• dust the dough surface thouroughly with extra flour (about 2 tbsp)
• cover the bowl and leave for 1½ to 2 hours
• heat the oven to 240ºC/464°F and put a dish of water on the bottom plate
• flour the 2 trays (I floured 2 non-stick baking liners which I then pulled onto the trays, it made the next part easier)
• pour the dough on the tray and divide it by cutting with a pastry cutter
• gently move 1 half of the dough onto the 2nd tray
  
• sprinkle flour on the unfloured sides of the dough (as you've turned the bowl over, the bottom of the dough is uppermost)
• divide each dough portion into smaller rolls (I made 6 largish ones)
• (if you have not yet heated the oven at this stage, you can leave them to rise for another 20mn whilst the oven heats)
• bake for about 20mn and wait for them to cool before eating!

 I later thought the oven temp should have been 220°C/430°F, as I found them slightly overdone.

 Cendrillon