Ensure your sourdough starter is active and at room temperature. Feed it within 6 to 8 hours of making the dough.

In a large bowl, mix 100g of sourdough starter and 360g water until dissolved. Add 450g flour and 12g salt. Stir into a shaggy dough.

Cover and let the dough rest (autolyse) for 30 minutes to 1 hour.

Stretch and fold the dough 2 to 4 times over a 2-hour period. Wet your hands, lift and stretch one side of dough, then fold over. Repeat all sides.

Let the dough rise at room temperature until it increases about 50%. Then gently pull edges to form a sticky ball, cover, and refrigerate 8–12 hours.

Flour a clean surface generously. Flip dough out with sticky side up. Stretch into a rough rectangle, flour top, and divide into 6 even rolls.

Place rolls on a well-floured baking peel. Allow them to proof at room temperature until visibly puffed and slightly airy.

Preheat oven to 475°F (245°C) with a baking stone in the middle rack. No steam needed unless desired.

Transfer rolls onto hot baking stone and bake for 20 minutes, until golden and crisp.

Cool rolls on a wire rack before serving. Enjoy fresh or use for sandwiches.