Using a scale and having a well floured surface to work on, weigh dough out into 2 oz portions (you don't have to shape them in this step, just get them weighed out).
With well floured hands, take each portion and roll edges under to form an oval-ish shape with a smooth top (gluten cloak). Place seam side down on well floured surface. Allow to rest 40 minutes after shaping.
While dough is resting, preheat oven to 450° with baking stone on middle rack. Place a broiler pan, metal cake pan or pie plate ½ full of warm water on lowest shelf.
Place dough balls well spaced on a sheet of parchment on the baking peel or bottom side of a baking sheet. Brush tops with eggwhite and sprinkle with flaky sea salt. Slash top of roll with a serrated knife, to approximately ⅓ to ½ of the way through the roll.
Transfer parchment paper with rolls to baking stone. Bake 20-25 minutes until well browned and hollow sounding when tapped on bottom. Cool on a wire rack.