Proof the yeast: Stir the active dry yeast and sugar into the warm water and let it sit for 5 to 10 minutes until it turns foamy on top. If it doesn't foam, the yeast is dead and you'll need a fresh batch.

Mix the dough: In a large bowl, combine the bread flour and salt, then pour in the yeast mixture and olive oil. Stir until a shaggy dough forms and pulls away from the sides of the bowl.

Knead until smooth: Turn the dough onto a floured surface and knead for about 8 minutes, until it feels smooth and springs back slowly when poked. Add a little flour if it sticks, a spoonful at a time.

Let the dough rise: Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm spot until doubled in size, about 1 hour.

Punch down and shape: Punch the dough down gently to release the air, then shape it into a tight oval or log, pinching the seam closed underneath.

Second rise: Place the shaped loaf on a baking sheet dusted with cornmeal and let it rise again until puffy, about 30 to 40 minutes. Preheat your oven to 425°F during this time.

Score the loaf: Use a sharp knife or razor to cut 2 to 3 diagonal slashes across the top of the loaf, about 1/4 inch deep, so steam can escape evenly.

Brush with egg wash: Whisk the egg white with 1 tablespoon of water and brush it over the top of the loaf for a shiny, golden crust.

Bake with steam: Place a small pan of water on the oven floor or toss a few ice cubes in before closing the door. Bake the loaf for 25 to 30 minutes, until the crust turns deep golden and sounds hollow when tapped.

Cool before slicing: Transfer the loaf to a wire rack and let it cool for at least 20 minutes before slicing, so the crumb finishes setting.