1:00 pm
Add all ingredients to a medium size mixing bowl. Use plastic scraper to incorporate everything together into a shaggy dough. Scrape the dough out onto to a kitchen counter and knead for 5-8 minutes or until it starts become elastic and shiny. Cover and set aside, keep at 20 ºC (68ºF).
5:18 pm
Stretch and fold the dough. Cover and set aside, keep at 20 ºC (68ºF).
9.18 pm
Stretch and fold the dough. Cover and set aside overnight or for about 10 hours, keep at 20 ºC (68ºF) .
Day 2
7:19 am
Scrape the dough out of the bawl onto lightly dusted counter. Use scraper or knife to divide dough into 8 equal parts. Dust with flour and let rest for 5 minutes.
7;24 am
Shape each dough part into a tight ball. Dust with flour, cover and let rest for about 1 hour.
8:31 am
Lightly dust counter and form each ball into a roll. Lightly dust, place on bakers Couche and cover.
Note: If you don’t have professional linen Couche use instead cotton kitchen towel and dust it well with rice flour.
9:40 am
Preheat oven to 230ºC (446ºF), rack in the middle fitted with baking stone.
10:39
Use razor blade or sharp knife to cut each roll, making one decisive cut along the length of the roll. Use dusted wooden board to transfer all the rolls to the baking stone. Use water bottle to spray inside the oven and create steam. Bake for 20 minutes.
10:40
Transfer the rolls to the cooling rack and let cool completely.