Prepare the starter dough: combine the milk, 3 tablespoons of water and the oil in a saucepan and bring to the boil, then cool until lukewarm.
Dissolve the yeast in the 1 tablespoon warm boiled water with the sugar, leave for 5 minutes then add with the salt to cool milk mixture.
Stir this liquid into the flour until it just mixes thoroughly.
Cover and leave in a warm place for 12-18 hours.
Now prepare the bread: combine the milk, water, and oil, bring to the boil and then cool to lukewarm.
Stir the yeast into the warm boiled water with 1/2 tablespoon of the sugar and leave for about 10 minutes until frothy.
Place the flour in a large bowl and make a well in the center.
Sprinkle the remaining sugar and the salt around the edge then pour in the milk mixture and the yeast liquid.
Add the starter dough and stir until well mixed to g ive a soft dough.
Do not knead.
Place the soft dough in a greased bowl, cover and let rise in a warm place until doubled in size, about 1 hour.
Turn the risen dough onto a well floured surface but do not knead.
Divide the dough into 2 equal pieces and roll out each into an oblong about 15 inches by 10 inches.
Roll up the oblong tightly towards you, beginning at the wide side and sealing the edges by pinching together as you roll.
With a hand on each end, roll gently back and forth to taper the ends slightly.
Place the French bread loaves on an oiled baking sheet.
With a sharp knife make cuts about 1/8 inch deep diagonally along the loaf about 2 inches apart.
Let the loaves rise uncovered in a warm place until a little more than doubled in size.
This will take about 1 hour.
Bake the bread in the center of a hot oven (425°F) for 15 minutes; reduce the temperature to moderate (350°F) and continue baking for a further 15-20 minutes.
Brush the tops of the loaves with the egg white mixed with 1 tablespoon cold water and return to the oven for a further 5 minutes.
Remove the loaves from the oven and place on a cake rack to cool in front of an open window, in order to give a crisp crust.