In a large mixing bowl, whisk together 4 cups of bread flour and 0.2 grams of instant yeast until evenly combined.

In a separate bowl, combine 1 and 3/4 cups of room temperature water with 2 teaspoons of salt. Stir gently until dissolved.

Pour the water and salt mixture into the bowl with the flour and yeast. Stir until all the flour is moistened.

Cover the bowl and set aside at room temperature for 12-14 hours.

Gently scrape the dough out onto a well-floured surface. Divide into 18 equal pieces.

Shape each piece into a loose round and allow to rest for 25 minutes.

Shape each round into a tight oblong roll, arrange on a floured couche, and let rise for 1 hour.

Preheat your oven to 450°F (232°C) with a baking stone placed on the middle rack.

Once the rolls have risen, score the tops with a sharp knife and transfer onto the preheated baking stone.

Bake for 15-20 minutes or until golden brown.

After baking, transfer the rolls to a wire rack to cool for at least 10 minutes.