Ingredients:

  • 1 cup (120g) all-purpose flour, unbleached
  • ½ cup (120ml) lukewarm water
  • ⅛ teaspoon (0.5g) instant dry yeast
  • 2 ½ cups (300g) all-purpose flour, unbleached
  • 1 ½ cups (360ml) lukewarm water
  • 2 teaspoons (8g) fine sea salt
  • 1 teaspoon (4g) instant dry yeast
  • All of the poolish
  • Semolina flour or rice flour

Instructions:

  1. Make the Poolish: Combine flour, water, and yeast in a bowl. Mix until just combined. Cover and let ferment at room temperature for at least 4 hours, or overnight in the refrigerator.
  2. Combine the Dough: In a large bowl, combine the poolish, flour, water, salt, and yeast. Mix on low speed with a dough hook (if using a stand mixer) or by hand until a shaggy dough forms.
  3. First Rise (Bulk Fermentation): Cover the bowl and let the dough rise for 3-4 hours, folding the dough gently every 30-60 minutes for the first 2 hours.
  4. Divide and Shape: Gently turn the dough out onto a heavily floured surface (semolina or rice flour works best). Using a bench scraper, divide the dough into 8 roughly equal pieces. Gently shape each piece into a rectangular roll.
  5. Second Rise (Proofing): Place the shaped rolls onto a parchment-lined baking sheet, spacing them evenly. Cover loosely with plastic wrap or a clean kitchen towel. Let proof for 30 minutes.
  6. Preheat the Oven: Preheat oven to 450°F (232°C). Place a baking stone or sheet on the lowest rack of the oven (optional, for extra crust).
  7. Bake: Spritz the inside of the oven with water to create steam. Carefully transfer the baking sheet with the rolls into the preheated oven. Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
  8. Cool: Transfer the rolls to a wire rack to cool completely before slicing and serving.