In a measuring cup add the water to the yeast, let sit for 2 minutes (if using instant) or 10 minutes (if using active)
In a large bowl, add the flour and salt. Pour in the yeast mixture and whisk until fully combined, scraping down the bowl as necessary. As a really sticky dough, I use a flexible, plastic bench scraper and spray a little olive oil on it to assist.
Cover the bowl with plastic and let sit at room temperature for 1 hour.
Either using a flexible scraper with a bit of oil on it, or with damp hands, stretch and fold the edges into the center, one edge at a time. Work your way around until you've folded all sides in. A minute, tops. Cover and let rest for 30 more minutes.
Repeat the stretch and folds again and let rest another 30 minutes.
Repeat the stretch and folds. Dough should be doubled by this time.
Transfer dough to a floured surface and sprinkle with a little flour. Gently shape into a rectangle by stretching out from the sides, not by pressing or rolling.
Roll the dough into a log and pinch the edges to seal. Using a bench scraper, divide into four or five equal parts. Place each piece at least 3 inches apart on a well-floured work surface. Let rest for ~20 minutes.
Heat your oven to 420℉ and put a pan of water in the bottom. This should give your dough another 15-25 minutes or rising time.
Line a baking sheet with parchment. Dust parchment with flour or corn meal. Carefully transfer the dough to a parchment. (Optional: slash the tops of the rolls with a lame.)
Slide sheet into the oven and spray with water. Bake for 20 minutes. Rolls should be 190℉ internal temperature and sound hollow.