Crispy French Loaf

Prepare a large baking sheet by greasing it and sprinkling with cornmeal; set aside.

Combine flour, yeast, and salt in a stand mixer bowl. Stir in warm water and yeast until blended. Gradually add remaining flour, little at a time, until incorporated.

Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Shape into a ball, place in a greased bowl, turn once, then cover.

Allow the dough to rise in a warm spot until doubled in size (about 1 hour).

Punch down the dough, divide it into two halves, and let them rest for 10 minutes on a lightly floured surface.

Roll each half into a large rectangle, then roll up tightly from a long side. Seal the edge with water and taper the ends.

Place loaves, seam-side down, on the prepared baking sheet.

In a bowl, combine egg white and water. Brush over loaves, cover with a damp cloth, and let them rise until nearly doubled (35 to 40 minutes). Preheat the oven to 190°C (375°F) while they rise.

Use a sharp knife to make three or four diagonal cuts, about 6 mm deep, across each loaf's top.

Bake in the preheated oven for 20 minutes. Brush with egg white mixture and continue baking until an instant-read thermometer reads 88°C (190°F) or the loaves sound hollow when tapped, 15 to 20 minutes more. If needed, cover lightly with foil to prevent over-browning.

Remove loaves from the baking sheet and cool on a wire rack.