To prepare Dough A: Place the bread flour, salt, sugar, yeast, and water, in the bowl of an electric mixer fitted with the dough hook. Beat for 3-5 minutes to form a sticky batter. Remove to an airtight plastic container and set aside to ferment for at least 13-14 hours.
To prepare Dough B:
Combine the Dough B ingredients, except water, in the bowl of an electric mixer fitted with the dough hook. Add the fermented Dough A, and beat for 2-3 minutes. Gradually add in the water. Beat until dough is firm and springy.
Proofing: Lightly grease a deep bowl with corn oil. Place the dough in the bowl. Turn the dough so that it is coated with the oil. Cover the bowl with a damp tea towel. Leave at room temperature for 1-1½ hours, or until doubled in bulk.
To shape: On a lightly floured work surface, place the dough and knock it back. Knead until smooth.
Divide the dough into 110g portions. Roll each into a fat sausage shape with pointed ends.
Second proofing: Line a baking tray with nonstick baking paper. Place the bread rolls on the tray. Cover with a damp tea towel until doubled in bulk.
To bake: Preheat the oven at 200°C. Use a sharp knife to slash the top of each loaf to make several slits.
Spray rolls with salted water. Bake for 25 minutes until golden brown and the loaves are crisp and sound hollow when tapped underneath.