A simple no-knead bread using a folding technique instead of kneading to develop structure. The dough stays soft and sticky, producing rustic rolls with a wonderful crust and airy interior.
In a large bowl, combine the warm water, yeast, and sugar. Stir to dissolve.
Add the flour and salt. Using a spatula (not your hands), mix everything together until a shaggy dough forms. The dough should be quite soft and sticky — do not add extra flour.
Cover the bowl and let it rest in a warm spot for 20 minutes.
Wet or lightly oil your hands. Fold the dough over itself several times from the edges toward the center, then gather it into a ball. Cover and let rest for 15 minutes in a warm spot.
Repeat the folding and resting process two more times, for a total of three folds at 15-minute intervals.
After the final fold, cover and let the dough rest one more time for 15 minutes.
The dough is intentionally very soft and sticky — resist the urge to add more flour, as this is what gives the bread its light, airy texture.
Wetting or oiling your hands before each fold makes the dough much easier to handle.
Measurements are converted from Turkish units (su bardağı / tatlı kaşığı) — slight variation in flour amount is normal. Aim for a soft, sticky consistency.