In your mixer bowl, combine the dry ingredients. Then add the olive oil and egg whites and mix on low to incorporate.
Heat the water to 110F, then add the vinegar and most of the water. Beat for 2 minutes, adding the remaining water if needed to make a soft dough ball.
For best results use a french bread pan in this step. Separate the dough into two balls and scrape the dough onto a pan. Carefully shape into two loafs with a spatula. If you're using a french bread pan the soft dough may go through the pan holes a little. Be careful to not press too hard or you'll end up with string bread.
Use a sharp knife to lightly slit several angled cuts in the top of each loaf. If you want to give it a bit more of a hard crust, beat an egg white and use a basting brush to brush the top of each loaf.
Place the pan in a cold oven on a middle rack. Turn the oven to 425F and bake for 30 to 35 minutes.
