In a large mixing bowl, combine bread flour, salt, and instant yeast. Gradually pour in lukewarm water, mixing until a shaggy dough forms.

Cover the bowl with a damp cloth and let it rest for about 20 minutes.

Perform a series of gentle stretches and folds every 30 minutes for the first two hours.

Cover the bowl tightly with plastic wrap and place it in the refrigerator overnight.

Lightly flour a clean surface and gently turn the dough out. Shape it into a square for loaves or rectangle for rolls.

Cut the dough into segments and transfer to a baking sheet lined with parchment paper.

Cover lightly with a kitchen towel and allow it to rise for an additional 30-60 minutes.

Preheat your oven to 220°C (428°F). Bake for approximately 25-30 minutes until golden brown.

Let it cool on a wire rack for at least 30 minutes before slicing.