Line a large rimmed baking sheet with parchment paper.
In the bowl of a stand mixer, combine the yeast, sugar and warm water. Gently stir together with handheld whisk. Then, let sit for 10 minutes until foamy.
Using a large mixing bowl, whisk together the bread flour, salt, grated Parmigiano-Reggiano cheese and herbs.
Turn the mixer onto medium low speed and slowly spoon in the flour mixture.
Once dough starts to form increase to medium high.
Continue to work the dough for 5 minutes or until a positive "Window Pane Test" (Pinch a piece of dough off and spread with finger tips holding up to the light. If the dough stretches without breaking and you can see through the center, gluten has formed and its ready to prove.
Gently place the soft and sticky dough into a lightly oiled large bowl. Cover with plastic wrap and place in the fridge to chill for 4 days and up to 7 days for added tangy flavor. The dough will rise and fall while its chilling, and thats totally normal.
Remove dough bowl from fridge. Press down any excess air with a slightly floured fist. Weigh and divide the dough equally into two balls. Use lightly floured hands to form each half into a round shape.
Place each half onto a medium sized rimmed baking sheet lined with parchment paper. Cover each dough ball loosely with a lightly floured tea towel and allow to warm to room temperature.
Dough will then need time to rise again, doubling in size. this could take 1-2 hours depending on temperature of room. The dough will spread more outwardly, looking puffier, rather than growing in height.
Preheat oven to 375 F (190 C).
Now that the dough has doubled again, carefully cut a few slits across the top with a sharp knife and sprinkle with more herbs if desired.
Place trays with dough side by side on middle rack of the oven. Bake for 30-35 minutes until golden brown.
Remove trays from the oven and place the loaves directly onto a wire rack to completely cool.
Slice the loaves and serve with dipping oil, cheeses, or fruit spreads.