Water-raised dough -- curious about the origin of the method

I've followed The Fresh Loaf for years but this is my first time to post. 

I wonder if anyone else has made bread or rolls from dough that was placed in a bowl of water to rise? The recipe I've used is from Beatrice Ojakangas, I believe in her cookbook of Finnish recipes. The dough is placed in a tea towel then submerged in cold water to rise. It does work, and makes lovely rolls.

My question today is how did this method originate? I can make up stories that seem plausible, but I'd like to know how it really started.

Any ideas?

--Please guide me if there are better ways to post questions like this. Thanks :)