In a medium bowl, combine 3 cups of the flour with 1 cup of warm water.

Knead on a lightly floured surface for 5 minutes, gradually adding more flour if needed (the dough should be very firm).

Allow it to rest for 5 minutes, then knead for an additional 5 minutes.

Dust with flour, place it in a bowl, cover with foil, and let it sit in a draft-free spot like a kitchen cabinet for 48 hours.

The dough should slightly expand and emit a faint vinegar-like aroma.

In a small cup, sprinkle the yeast over the remaining ¼ cup warm water.

Let it sit until creamy, about 2 minutes.

Stir until the yeast dissolves.

Add the remaining ½ cup flour to the bowl with the resting dough.

Mix until thoroughly combined.

Transfer to a lightly floured surface and knead for about 5 minutes, incorporating salt and additional flour as needed to form a smooth, elastic dough.

Grease a large bowl, place the dough inside, and coat with oil.

Cover with a towel and let it rise in a warm spot (like an off oven) for 2½ to 3 hours, until doubled in size.

Preheat the oven to 425°F with an oven rack in the upper-middle position.

Place a pan of water on the oven floor.

Transfer the dough to an 8-inch round cake pan and bake for 5 minutes.

Remove the water pan and bake for an additional 10 minutes.

Lightly beat the egg white and 1 tablespoon water in a small bowl, then brush this egg wash over the bread.

Remove the loaf from the pan and place it directly on the oven rack.

Bake for about 2 minutes more, or until the bread sounds hollow when tapped on the bottom.