1. In a large bowl, whisk together the bread flour and instant yeast.

2. In a separate bowl, mix the water and salt until dissolved.

3. Add the water and salt mixture to the flour mixture and mix with your hand until fully moistened.

4. Cover and let the dough ferment at room temperature for 12 to 14 hours.

5. Turn the dough onto a floured surface and divide into 18 pieces (about 94g each).

6. Preshape each piece into a round and let rest for 25 minutes.

7. Shape the dough tightly into rounded oblongs and place them seam side down on a floured couche or parchment-lined baking sheet.

8. Cover and let rise for one hour.

9. Preheat oven to 450°F with a baking stone on the middle rack.

10. Score the rolls and bake 9 at a time with steam for 15–20 minutes.

11. Transfer to a wire rack and cool completely.