Autolease: In a large bowl, add flour and water and stir with a wooden spoon until combined. Allow mixture to rest for 30 minutes covered with plastic wrap on your counter.
Make Dough: Now add olive oil, starter, and salt and squish the dough together with your hands. Mixing with your hands will encourage the yeast to activate.
Rest and Stretch and Fold: Transfer your dough into an oiled glass 9x11 baking pan. Allow the dough to rest covered for 30 minutes on the counter. Now we will go through a series of 6 stretch and folds. Grab the corner of the dough and bring it to the middle of the dough. Repeat this process with each corner of the dough two times each. Cover the dough and allow it to rest for 30 mins. Repeat this process 5 more times, for a total time of 3 hours of stretching, folding, and resting.
Ferment: Allow the dough to rest on the counter, covered, for 60 minutes after the last stretch and fold. Then place the dough in the refrigerator for an overnight ferment.
Remove the Dough: Flour your counter heavily, I prefer to use rice flour to prevent sticking while keeping the dough from absorbing more flour. Carefully flip your pan upside down and allow the dough to fall onto the floured counter. Gently stretch the dough until it is even, about 1 inch thick.
Shape Rolls: Using a bench scraper, cut the dough in half, and then cut each half into thirds. Gently lift the rolls up with your bench scraper and place them on a floured couche or dish towel. Support the sides of the rolls by bunching up the fabric up around the edges. This will keep them from spreading out, instead rising upwards. Cover with the rest of the towel and allow to rest 45 minutes.
Bake: Preheat your oven to 450 degrees Fahrenheit. Gently place your rolls on a baking sheet lined with parchment. Place rolls in the oven and bake for 40 minutes until golden brown on the top.