If you have one, feel free to use a stand mixer for this recipe. Otherwise, use a large bowl or a dough trough. 

Pour the water into the bowl, add crumbled yeast while stirring. 

Add salt, then the flour a little at a time. Possibly hold some back so the dough doesn't become too dry. It should be quite sticky. 

Cover the bowl with either plastic film or a damp tea towel and let it rise overnight in the refrigerator. Alternatively, you can place the bowl in a cold utility room or similar if you have a cold, unheated room.

Set the oven to 250 degrees Celsius (482 degrees Fahrenheit) (fan), or as high a temperature as your oven can go. 

Take a glass of cold tap water. Take two tablespoons and use them to shape rolls from the dough. Dip the spoons in water between each roll; this will prevent the dough from sticking to the spoons. The rolls will be rustic and a bit uneven in appearance.

Bake the rolls at the highest possible temperature (250 degrees Celsius (482 degrees Fahrenheit), fan) for five minutes, then lower the temperature to 200 degrees. Continue baking for about 15 minutes until they are golden and fully baked.

Baking time may vary depending on the size of the rolls and your oven. Check if they are done by taking one out and tapping the bottom. If it sounds hollow, it's fully baked. 

Remove the rolls from the oven and let them cool on a wire rack.