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Mix water, starter, and flour until combined (fermentolyse).
Rest 1 hour.
Add salt and mix until fully incorporated.
Rest 1 hour.
Stretch and fold.
Rest 1 hour.
First coil fold.
Rest 1 hour.
Second coil fold.
Rest 1 hour.
Transfer to the fridge overnight.
Remove the dough from the fridge.
Divide into 6 equal pieces and preshape into balls.
Rest 30 minutes.
Shape each piece into an elongated roll.
Let proof for 2–3 hours before baking.
Score each roll.
Bake in a preheated oven at 250°C (482°F) on a baking steel, stone, or baking sheet for 15 minutes with steam.
Open the oven door to release the steam, reduce the temperature to 200°C (392°F), and bake for another 10–15 minutes until golden brown.