Dissolve yeast in the bowl of a stand mixer, fitted with a dough hook, in the warm whey.

Add 2 cups of the flour and mix on low until the flour is incorporated.

Add the salt and the rest of the flour, a little at a time until all is incorporated.

Turn the mixer off and allow the dough to rest 10 minutes.

Resume mixing and mix on med speed for 6 - 7 minutes.

Drizzle the olive oil in the bowl and coat the dough.

Cover with a towel or plastic and allow to rise 1 hour or until double in size.

Punch the dough down and divide into two equal parts.

Roll each piece of dough into a 14 inch long rope.

Line a baking sheet with a silpat mat or parchment paper and dust with the cornmeal.

Place the loaves on the baking sheet three inches apart.

Spritz the loaves with a fine mist of water and cover with plastic.

Allow the loaves to rise for one hour or until double in size.

Preheat oven to 450 degrees F.

Carefully remove the plastic.

Slash the tops of each loaf lightly, three or 4 times down the length with a very sharp knife or a razor blade.

Combine the egg white with the tablespoon of cold water and lightly brush the tops and sides of the loaves.

Place the loaves in the oven and bake 10 minutes.

Turn the heat down to 375 degrees F. and continue baking until golden brown and hollow sounding when tapped on the bottom. 15 to 20 minutes.

Remove from oven and allow to cool on a cooling rack before slicing and serving.