Whisk together the dry ingredients, and then add the wet ingredients (excluding butter). Mix using the dough hook of your standing mixer until evenly combined.
Mold the dough into a ball. Place it in a bowl lightly covered with olive oil and dusted with flour. Cover and leave it on the counter 6-8 hours.
Lighly knead your dough. Divide it into two piecs.
On a floured surface and with floured hands, shape the dough by flattening the dough into rectangles. Fold the two sides over to the middle, and then tuck the tops and bottoms under. Flip the dough so the smooth side is face up.
Place the dough on a cookie sheet with parchment paper. Score your dough diagonally every couple of inches.
Bake at 450 degrees for 35 minutes.
While they're still hot, brush the tops of the baguetets with butter.
Let cool an hour before cutting in.
