Mix the water, yeast, salt and sugar together until dissolved. Add the flour to a large mixing bowl and make a well in the center and pour in the water mixture. Mix to form a smooth dough. The dough should be kneaded until it does not stick to the bowl any longer (alternatively have a mixer or kitchen machine do it. First slow then a bit faster.) Once you have a smooth dough, you are going to let this rest for 1 hour but you will fold it over on itself every 20 minutes.

Now take the take the dough and transfer to the fridge to rest for 48 hours, put the dough in a bowl that is covered. After it has rested, take it out of the fridge and divide it into 2 or 3 pieces. On a lightly floured surface, fold each piece over on itself 2-3 times, to make a cylinder, place each roll seam side up on a towel and cover with the towel for 15 minutes.

Now take each roll and on a lightly floured surface, roll with your hands to make the roll longer, about 3 times longer than what it started out as, place each long roll on a towel. Cover these with the towel and let rest for 30 minutes.

Place a oven proof small pot filled with water in the bottom center of your oven. Now preheat your oven to 250 C. Once it is heated, place the long rolls on a baking sheet seam side up and put into the oven (you can also use a razor and make 2 or 3 light cuts along the top of each roll at an angle), then reduce the temp to 230 C. They will be done in about 25 minutes and should be golden brown.