Preheat oven to 375 degrees fahrenheit.
Mix flour, sugar and half of rosemary together in a stand mixer fitted with dough hooks.
Mix the yeast into the warm water and let dissolve, then add to dry mixture.
On medium speed allow dough to mix until fully combined and then for 3-4 additional minutes.
Place dough in a greased bowl wrapped tightly with plastic, and store it in warm spot (around 70-75 degrees) until dough has doubled in size (about 30 minutes usually).
When dough has doubled, roll out on lightly floured surface and cut into three baguette size pieces. Shape and then cut three slashes on each baguette.
Grease Emile Henry Baguette Baker and place loaves in.
Let dough rise again in a warm spot (about 30 mins.)
Mix one egg white, one tablespoon of water and some chopped rosemary and baste the baguettes before placing in oven.
Bake 25-35 minutes or until golden brown. Serve when cool to the touch.