In your mixer's bowl, add 2 cups of flour and the salt and stir.
Add in the water/yeast mixture. Using the dough hook attachment, start mixing on low-medium speed (whatever works best for you.)
Start adding the remaining flour while mixing, about ¼-½ cup at a time, to incorporate it. Continue adding flour until the flour is gone, and add a bit more if the dough is too sticky.
On a lightly floured surface, turn the dough ball out and knead by hand for a few minutes. This gives you a feel for how well-incorporated the dough is and whether or not you need more flour.
Lightly coat the dough with olive oil, put it in a mixing bowl, cover it with a clean towel, and let it rise. This will take around 30 minutes, but may be more or less depending on how warm and humid your kitchen is. Look for it to double in size.
Turn the dough ball back out and divide it in half.
Using a rolling pin, roll each dough half into a rectangle slightly longer than you want your loaves.
Roll the rectangle up into a loaf shape. Tuck in the edges and pinch them to form the rounded tips of the loaf.
Using your knife, make 2-3 diagonoal slits across the top of the dough. These help with expansion as the dough bakes. Don't cut too deep!
Put your loaves on a baking sheet with a baking mat or parchment paper beneath them. Cover your loaves and let them rise again, for about 60 minutes.
Preheat your oven to 400°F
Lightly beat the egg white, and brush it over the top of your loaves.
Bake your loaves for 27-30 minutes. If they're longer and thinner than mine, reduce this time. You're looking for an internal temperature of 190°F, if you have a thermometer to check.
Remove your finished loaves, let them cool slightly, and enjoy!