Step 1: Proof the Yeast

1. In a large bowl, combine the warm water and sugar. Stir until the sugar dissolves.

2. Sprinkle the yeast over the water. Let it sit for 5–10 minutes until foamy—this means it’s activated.

Step 2: Mix the Dough
3. Add salt and 2 cups of the flour to the yeast mixture. Stir until combined.
4. Gradually mix in the remaining flour, ½ cup at a time, until a soft dough forms and starts pulling away from the sides of the bowl.

Step 3: Knead the Dough
5. Turn the dough out onto a floured surface.
6. Knead for 6–8 minutes, adding a little more flour if needed, until the dough is smooth and elastic.

Step 4: First Rise
7. Lightly oil a clean bowl with olive oil. Place the kneaded dough inside, turning once to coat.
8. Cover with a clean towel or plastic wrap.
9. Let it rise in a warm, draft-free spot for about 1 hour, or until doubled in size.

Step 5: Shape the Loaves
10. Punch down the dough to release air.
11. Divide it into two equal portions.
12. Shape each into a long loaf, about 12 inches long.
13. Place them on a baking sheet lined with parchment paper or lightly dusted with cornmeal.

Step 6: Second Rise
14. Cover the shaped loaves loosely with a towel.
15. Let them rise for another 30–40 minutes, or until they appear puffy.

Step 7: Preheat the Oven
16. Preheat your oven to 400°F (200°C).
17. Place a shallow pan of hot water on the bottom oven rack to create steam, which gives the bread a crusty exterior.

Step 8: Slash and Brush
18. Using a sharp knife or bread lame, make 3–4 diagonal slashes across each loaf.
19. Brush the tops with the egg white and water mixture for a glossy, golden finish.

Step 9: Bake
20. Place the loaves on the center oven rack.
21. Bake for 20–25 minutes, or until the crust is golden and the loaves sound hollow when tapped.
22. Remove from oven and transfer to a cooling rack. Allow to cool at least 15 minutes before slicing.