In the evening, mix the flour, yeast and salt in a large bowl. Then add the 450 ml of water and stir everything with a fork, so that a moist, slightly sticky dough is formed. Do not knead! Cover this dough and let it rise for 1 - 2 hours at room temperature and then put it in the refrigerator overnight. You can also leave it in the room, but then it is more difficult to work with.
The next morning, preheat the oven to 230 ° C fan oven. Let a drip pan or casserole dish get hot on the lowest level.
Dust the dough with flour and pull out pieces of dough about the size of a lemon by hand. Knead these pieces lightly (possibly with a little more flour) and fold in the edges a little towards the lower center. Place the dough pieces on a baking tray lined with baking paper. Dust the dough pieces with grains or flour, depending on your taste.
When the oven is hot, make a cut in the top of the bun and slide the tray into the oven on the middle rail. Pour the 300 ml of water into the hot drip pan and immediately close the oven.
Bake the rolls at 230 ° C for 25 minutes. If the rolls get too dark, cover the tray with baking paper. Do not take them out beforehand, otherwise the inside will be too damp.
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