Pour water into a large non-reactive bowl, like glass or plastic.

Add the active starter. Mix well. Add the flour and salt. Mix with a dough whisk until it resembles a shaggy dough. Autolyze for 45 minutes.

Stretch and fold the dough. To do a fold, pick up one side of the dough, pull it up and fold it over the center. Rotate the bowl and do it again. Repeat till all four sides are stretched. Repeat, stretch and fold every 30 to 50 minutes for a total of four sets.

Cover the dough with plastic wrap and let bulk rise for six to 10 hours and up to 12 hours in a cool kitchen.

When the dough is puffy and double in size, coax out of the bowl onto a well-floured surface. Cut dough into pieces, approximately 110 grams each. Stretch and fold into a tight ball.

Spray a 12-cavity muffin-top pan with baking spray.

Brush dough balls with water and dip into sesame seeds, coating completely. Place in the prepared pan. Place the pan into a large roaster pan and cover with plastic wrap, making sure the plastic does not touch the dough.

Refrigerate overnight.

Preheat the oven to 500 degrees Fahrenheit. Remove muffin-top pan from the roaster and place the pan in the oven. Cover with the roaster pan. Bake 15 minutes.

Lower the oven to 425 and bake for an additional 15 minutes. Keep the rolls covered the entire baking time. Remove from the oven and cool on a wire rack.