In a large bowl, combine flour and 1⅔ cups (400 grams) water. Let stand for 15 minutes. Add yeast and sugar; knead until combined. Add oil and salt; knead until a soft, elastic, smooth dough forms, 5 to 7 minutes. Cover dough in bowl; let stand at room temperature for at least 10 hours.

Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.

Punch down dough; let stand for 10 minutes. On a very lightly corn flour or cornmeal dusted surface, divide dough into small strips (about 0.75 ounces or 21 grams each). Roll into about 15-inch ropes; holding ropes from both ends, shake dough up and down in cornmeal or corn flour to help lengthen. Place 1 inch apart on prepared pans.

Bake, one batch at a time, until golden, 10 to 15 minutes. Let cool completely. Store in a bread bag or airtight container for several days.