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Feed starter the night before using 8 g starter, 80 g flour, and 50 g water (1:10:6).
Mix the water, starter, and flour until combined (fermentolyse).
Rest for 1 hour.
Add salt and mix until fully incorporated. Do a few minutes of slap and fold.
Rest for 1 hour.
First coil fold.
Rest for 1 hour.
Second coil fold.
Rest for 1 hour.
Third coil fold.
Rest for 1-2 hours.
Transfer the dough to the fridge overnight.
Remove the dough from the fridge.
Divide into 6 equal pieces and shape into balls.
Let proof for 1–2 hours before baking.
Score each roll.
Bake in a preheated oven at 230–250°C (446–482°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.
Cool completely and enjoy them with butter or your favorite filling!