Ingredients

500g of flour (Shipton Mill type 45, 55, or organic AP— depends on your taste)
2 teaspoons of sea salt
1/2 teaspoon of dry active yeast
350ml (grams) of water

Method

* Mix all above-listed ingredients, cover the mixing bowl with plastic wrap and leave at room temperature overnight (or for up 48 hours in the refrigerator).

* Scrape the dough onto a floured surface and separate into four equal portions. Stretch into four batons, as long as your oven will accomodate, onto a parchment-lined baking sheet. For us, they ended up somewhat thinner and shorter than the standard baguette, creating a high surface to volume ratio, which produces ample crust!

* Re-cover loosely with plastic wrap and let them rise at room temperature for another 6-12 hours.

* Preheat the oven to 220°C.

* Score the top of each grillette with a sharp knife or kitchen scissors.

* Bake for 30-40 minutes, depending on how darkened you like your grillettes.