Pour the semolina and 1 2/3 cups (400 ml) of water into a stand mixer, knead for 3 minutes, cover with plastic wrap, and let rest for 1 1/2 hours.

After the time has passed, restart the stand mixer with the initial dough, add the liquid sourdough starter, and while kneading, add the malt. Continue kneading until absorbed.

Add the 12 grams of salt and the remaining 1/4 cup (60 ml) of water, continue kneading until the dough is smooth and elastic. Remove the dough, place it in a bowl, perform a set of three folds, and let rest for 30 minutes.

Every 30 minutes, repeat the folds. Do this three times. Finally, take the dough, place it on the work surface, stretch it with your hands to form a rectangle, then fold it like a book to form a loaf. Shape it into a ball, place it in a floured bowl, cover, and refrigerate for 12 hours.

In the morning, take out the dough, place it on the work surface, gently press it with your hands, cut it into pieces to form rolls, place them on a baking sheet with parchment paper, cover, and let rise for 1 hour.

Preheat the oven to the highest setting. Before baking, make cuts on the rolls with a razor blade or knife. Bake at 390°F (200°C) for 20-25 minutes. Place a small pan of water at the bottom of the oven to create steam for the bread.

Everyone knows their own oven for baking.