Cold-leavened bread rolls

Instructions

1. Crumble the yeast into a large bowl and mix with a small amount of the water (it's easier to mix), and then pour in the rest of the water when the yeast has dissolved.
2. Add in olive oil, honey and salt. If you don't have kosher salt, you can use regular table salt - but use half as much. Mix.
3. Add in all the flour and mix until there is no dry flour left. The dough should be wet and sticky.
4. Cover the bowl with plastic wrap and let rest at room temperature for 30 minutes.
5. Wet your hand and grab one side of the dough, stretch it up and fold it over itself. Rotate the bowl a quarter turn and repeat so you have folded the dough four times in total. Let rest, covered, for 10 minutes.
6. Repeat stretching/folding and let rest covered for 10 minutes.
7. Do one last round of stretching/folding. Now let rest, covered, at room temperature for 45 minutes (the dough should increase in size by 30-50%).
8. Make sure the bowl is still well covered with plastic wrap so it doesn't dry out - now place it in the refrigerator overnight; preferably 12 hours+, but no more than 20 hours.
9. After the cold rise in the fridge, take the bowl out of the fridge and generously dust the top with flour. Also flour the surface where you will pour out the dough.
10. Carefully tip the dough out onto the floured surface - and try to handle the dough as little as possible, you should not knead or shape the dough as this risks destroying the air bubbles. The dough should be very sticky.
11. Cut the dough into similar size pieces (you usually get about 10 pieces from one batch of dough) and then place on a baking sheet lined with baking paper.
12. Cover the rolls so that the surface does not dry out (preferably with another baking sheet turned upside down so the rolls have space to rise without touching the cover), but so that the loaves are still allowed to rise. Let rise at room temperature for about 45m - 1h.
13. While the bread is rising, preheat the oven to 250C and place an ovenproof dish or tray in the bottom of the oven (this is to allow you to pour ice cubes or water in without risking damaging the bottom of the oven itself). Let the oven heat for at least 30-45 minutes before baking.
14. Place the baking sheet with bread in the oven - but also make sure to pour some ice cubes or a little bit of hot water into the baking dish/sheet in the bottom of the oven. Bake for about 15 minutes and then remove to cool.