Mix the flour with the salt and the dry yeast in the food processor and then add the water and olive oil. Let the dough knead on high for 15 minutes.
Use a spatula to pull the dough in from the edge of the bowl to form a ball of dough. Now close the dough bowl well with a lid or foil and place in the refrigerator at about 5 degrees until the next morning.
The next morning the dough should have risen nicely. It doesn`t really matter if the dough stays in the refrigerator for 2-3 hours longer than planned.
Heat the oven to approx. 220 ° C top and bottom heat.
In the meantime, carefully pour the dough into a lightly floured casserole dish, you can use the dough scraper by lifting the dough out of the bowl from the edge. With the dough scraper, cut off approx. 8 - 9 dough pieces of the same size and gently press them with your hands to form a flat cake and fold the sides upwards lengthways and press them lightly with your fingers.
Place the dough pieces on a perforated sheet for baguette, I also cut out small strips of baking paper and place them under so that the dough does not stick to the sheet.
Now slide the dough pieces into the heated oven on the center of the oven grid and pour 100 ml of water onto the oven floor. You should act quickly so as not to burn yourself and close the door quickly so that the steam does not escape. After approx. 15 minutes, add another 100 ml of water.
Switch to circulating air for the last 5 minutes for a nice tan.
In total, the rolls are in the oven for around 25 minutes. Since every stove is different, please adjust the time if necessary.
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