DIY homemade french bread

I started with someone else's recipe, but it didn't turn out the way I liked.  So, I've changed this up a bit (mixing time, amount of flour, rising time...) and am going to claim this recipe as my own! :)  I am so excited about how amazing it is - I hope you'll try it and love it too!

 French Bread Recipe (makes 2 large loaves)
2 1/2 c. warm water (I run my tap water as hot as it will get)
2 T. yeast
3 T. sugar
2 T. white vinegar
Place these 4 ingredients in your mixing bowl and let sit until bubbly (5 minutes).  While waiting for it to bubble, put a small covered pot of water on the stove and bring to a boil. (for later use).
Once the ingredients in the bowl are bubbly, add:
1 T. salt
1/3 cup oil (I used canola)
7 1/2 cups flour
Knead on speed two in your mixing bowl (don't forget to use your dough hook!) for 1 minute.  Check dough consistency - if it seems too dry, add a bit more water, if it's too wet, add a bit more flour - honestly, I've never had to add anything, so hopefully you won't have to either!  After checking, knead on speed two for 5 minutes.
Place mixing bowl with dough and the small pot of boiling water into the oven (not turned on).

Let rise for 15 minutes.
Remove the mixing bowl and small pot from  the oven.  Turn the oven on to 170 degrees.
Punch dough down in bowl; then remove and place dough onto a greased counter top or cutting board and divide into 2 pieces.  Shape into long thin loaves.

Place onto a greased cookie sheet that has been sprinkled with corn meal (I get corn meal by grinding popcorn kernels in my wheat grinder).  Give the bread about 5 deep slashes on the top with a sharp knife, then brush the tops of the loafs with beaten egg white.

Place the loaves into the 170 degree oven and let rise for 15 minutes.

 After rising for 15 minutes, turn the oven up to 350 degrees (do NOT open the oven door!) and set the timer for 30 minutes.  (this is how long I bake it, but do it a few minutes longer if you don't think it's brown enough)  Take out of the oven and remove the loaves from the cookie sheet and let them cool on a wire rack (this will keep the bottoms from getting soggy).