No Knead Baguette Rolls

• 420g wheat flour(Type 550)
• 17g yeast(fresh)
• 330ml lukewarm water
• 1 tbsp honey
• 0.5 tsp salt

1. Add yeast, lukewarm water, and honey to a bowl and mix well.

2. Then add wheat flour and salt and stir with a wooden spoon until a smooth dough forms. The dough is very sticky, and that's how it should be!

3. Cover and place in the refrigerator overnight.

The Next Morning

1. Take the dough out of the refrigerator.

2. Line the baking tray with baking paper. To prevent the rolls from sticking together, it is advisable to fold narrow walls and place the rolls in the gaps.

3. Dust the work surface very well with 2c wheat flourwheat flour and place the dough on the flour. Lightly dust the top of the dough with flour as well.

4. Wet your hands again and twist the very sticky dough into a long strand with your wet hands, then divide this strand into eight parts.

5. Twist the pieces or rolls a bit more and place them on the baking sheet with some space in between.

6. Let the rolls rest for 20 minutes.

7. Preheat the oven to 250°C with convection. Place a small bowl of water on the bottom of the oven to evaporate.

8. Carefully open the hot oven and bake the rolls for 12-18 minutes until golden brown.

9. Knock on a roll; if it sounds hollow, it is done.