Step 1: Activate the Yeast

1. In a large mixing bowl, combine warm water and sugar. Stir to dissolve.

2. Sprinkle yeast over the top and let it sit for 5–10 minutes until foamy. This means the yeast is active.

Step 2: Make the Dough
3. Add salt and 2 cups of flour to the yeast mixture. Stir until combined.
4. Gradually add remaining flour, ½ cup at a time, stirring after each addition until a soft dough forms.
5. When the dough pulls away from the sides of the bowl and is no longer sticky, it’s ready for kneading.

Step 3: Knead the Dough
6. Transfer the dough onto a floured surface.
7. Knead for 6–8 minutes until the dough becomes smooth and elastic.
8. Shape it into a ball.

Step 4: First Rise
9. Lightly oil a large bowl with olive oil and place the dough ball inside.
10. Turn the dough once to coat all sides.
11. Cover with a clean kitchen towel or plastic wrap.
12. Let it rise in a warm place for 1 hour or until doubled in size.

Step 5: Shape the Bread
13. Punch down the risen dough to release air.
14. Divide the dough into two equal portions.
15. Shape each into a long loaf (about 12 inches long).
16. Place loaves on a baking sheet lined with parchment or lightly dusted with cornmeal.

Step 6: Second Rise
17. Cover the loaves loosely with a towel.
18. Let them rise for another 30 minutes until puffy.

Step 7: Preheat the Oven
19. Preheat your oven to 400°F (200°C).
20. Place a shallow pan of hot water on the bottom oven rack—this creates steam for a crusty loaf.

Step 8: Slash and Brush
21. Using a sharp knife or bread lame, make 3–4 diagonal slashes on top of each loaf.
22. Brush the tops with egg white wash for a shiny, golden crust.

Step 9: Bake the Bread
23. Place the baking sheet in the oven on the middle rack.
24. Bake for 20–25 minutes or until the bread is golden brown and sounds hollow when tapped.
25. Cool the loaves on a wire rack before slicing.