Step 1: Combine Water and Yeast

Pour 1 cup (220 ml) of water into a large bowl. Add ¾ tsp (3 g) of fresh yeast or ½ tsp (2 g) of dry yeast. Mix with a wooden spoon until the yeast is dissolved.

Step 2: Add Flour and Salt

Add 2 ½ cups (320 g) of bread flour and 1 tsp (6 g) of salt to the bowl. Mix with the wooden spoon until there is no more dry flour, forming a shaggy dough. No kneading is required at this stage.

Step 3: First Rest

Cover the bowl with a lid and let the dough rest at room temperature for 30 minutes.

Step 4: First Stretch and Fold

Wet your hand with water. Gently stretch each of the four sides of the dough upwards and fold it towards the center. Repeat this process for all four sides. Then, lift the entire dough from the bowl and slap it back down, repeating this 'lift and slap' technique several times to build strength.

Step 5: Second Rest

Cover the bowl again and let the dough rest for another 30 minutes.

Step 6: Second Stretch and Fold

Repeat the stretching, folding, and 'lift and slap' steps from before. The dough should look great and be more elastic.

Step 7: Overnight Proof

Cover the bowl and let the dough proof overnight in the fridge (or on the counter until it doubles in size if you prefer a shorter proof).

Step 8: Bring to Room Temperature

If proofed in the fridge, allow the dough to come to room temperature for 30 minutes.

Step 9: Prepare Work Surface and Divide Dough

Lightly sprinkle flour on your work surface. Gently scrape the dough out of the bowl onto the floured surface. Fold the dough a few times to make it easier to cut. Using a dough scraper, cut the dough into 4 equal parts.

Step 10: Shape the Rolls (First Method)

Take one piece of dough, flatten it slightly with your hands. Roll the dough into a ball by folding the edges towards the center. Rub the dough against the work surface in a circular motion to seal the bottom and create tension on the surface. This technique gives structure to each loaf and helps them hold their shape better.

Step 11: Shape the Rolls (Second Method)

Take another piece of dough and flatten it. Roll the dough tightly from one end to the other, pressing down with your fingers as you roll. Pinch the seam to seal it, forming an elongated roll.

Step 12: Arrange on Baking Tray

Place the shaped rolls onto a baking tray lined with parchment paper, ensuring there is space between them.

Step 13: Final Rise

Cover the baking tray with a clean towel and let the rolls rise for 30 minutes.

Step 14: Prepare for Baking

Lightly sprinkle flour over the risen bread rolls. Gently smooth the flour with your hand (this step is optional). Score the top of each bread roll with a sharp blade or knife to allow for expansion during baking. Sprinkle a little water around the bread on the baking tray to create steam in the oven.

Step 15: Bake (Covered)

Cover the baking tray with another tray of the same size, creating a Dutch oven effect. Bake in a preheated oven at 450°F (230°C) for 20 minutes.

Step 16: Bake (Uncovered)

Carefully remove the top tray from the oven. Reduce the oven temperature to 390°F (200°C) and bake for 10 more minutes, or until the crust is golden brown and crispy.

Step 17: Cool and Serve

Remove the baked bread rolls from the oven and let them cool slightly. Tap the bottom of a roll; a hollow sound indicates it's perfectly baked. Slice and serve with butter or your favorite spread.

• Crispy crust, soft inside

• Perfect texture and taste

• Just mix, no need to knead

• The 'lift and slap' technique helps develop the dough's structure

• Overnight rise enhances flavor and texture

• Hollow taps on the bottom of the bread indicate it's perfectly baked