Starter: Night before making rolls: In a medium sized bowl, whisk to combine the flour, water and yeast. Cover with plastic wrap and let set out on the counter overnight. It should be large and bubbly the next day.

Dough: In the bowl of a stand mixer fitted with a hook attachment combine the flour, yeast and salt. Whisk together to combine.

Add in starter from the night before and water. Knead for 10 minutes. The dough will be very sticky. Grease a separate large bowl. Transfer the dough into the greased bowl and cover with plastic wrap. Let the dough rise for 30 minutes.

With greased hands, stretch and fold each side of the dough to the opposing side. Re-cover and let rest for an additional 30 minutes.

Repeat this process another 3 times for a total of 4 stretches and 2 hours of rest time. After the last stretch, let the dough rest for another 30 minutes.

Once the dough has rested for the last time, remove it from the bowl and turn it out onto a clean, lightly floured surface. Roll out into a log, as even as possible. Cut into 6 equal pieces. Press each piece into a rough square.

Place the rolls onto a greased, parchment lined baking sheet, about 3" apart. Let the rolls rest for 30 minutes. Preheat the oven to 425°F.

Once the rolls have rested, spray each one generously with water. They should look quite wet. Place rolls into the oven on the center rack. Bake for 18 minutes, until golden and baked through.

Once baked, remove from the oven. Allow the rolls to cool down a little before serving warm, or cool completely if you want to serve them at room temperature.