Next, mix the flour and water for the dough into the levain. Gently mix by hand until well combined.
After about 15-30 minutes, add the salt to the dough. Mix by hand until thoroughly combined.
Let the dough rest for about 30 minutes. Stretch and fold the dough, then cover and refrigerate the dough overnight for about 12-24 hours (depending on your schedule).
Shape the Dough
Take the dough out of the refrigerator and let it warm up to room temperature for a few hours until it is airy and bubbly. For reference, my dough was at room temperature for about 3 hours at 80°F.
Then, remove the dough from the bowl or container onto a clean counter. Divide the dough into six pieces (or eight for smaller rolls). Shape the pieces into tight balls.
Line a baking sheet with parchment paper and dust it with cornmeal.
Transfer the balls of dough onto the baking sheet. They will flatten out and not retain their shape well (see video).
Preheat your oven to 500 °F
Brush the tops of the rolls with olive oil, and sprinkle on the chopped garlic, parmesan and red pepper flakes.
Bake the rolls for about 10-12 minutes at 500 °F, then decrease the oven temperature to 450 °F and bake for another 10-15 minutes until golden brown.
Transfer to a wire rack and allow to cool.
Calories per serving 350kcal
Notes
Calories are estimated and might not be accurate.The dough will be very wet and sticky.