Using the bowl of a stand mixer, whisk together the bread flour, all purpose flour, salt, grated Parmigiano-Reggiano cheese, herbs, garlic, sugar and yeast.

Pour in the warm water and gently mix with a wooden spoon until all the flour is incorporated and the dough is sticky. If dough seems dry, add one tablespoon of water.

Place the bowl on the stand mixer and using the dough hook on medium-high speed for work the dough for 4-5 minutes. The dough should stick to the hook and pull away from the sides of the bowl.

Once the dough is formed, cover the mixing bowl with a tea towel, and let the dough rise at room temperature for 2-3 hours, until doubled in size.

Scrape the dough onto a floured surface and with lightly floured hands or a bench scraper gently shape the dough into round shape.

Transfer dough seam side down onto a piece of floured parchment paper using a bench scraper and carefully lower into a large bowl. Cover the bowl with a tea towel and place in a draft free location to rise at room temperature for 1 hour.

Preheat your oven to 475°F (240°C) and place your Dutch Oven on the middle to lowest shelf to warm for about 20 minutes.

Score your bread down the middle using a sharp knife or bread lame.

Remove the rested dough from the bowl by lifting up on the parchment paper. Gently lower down the dough into the HOT dutch oven by holding the sides of the parchment paper and then place the lid on top.

Place the dutch oven back into the heated oven and bake the bread for about 35 minutes, then remove the lid and let it bake for final 10 minutes uncovered for a nice golden crust.

Once fully baked, remove the dutch oven from the heated oven. Carefully lift the loaf from the dutch oven by pulling up on the parchment paper. Place the bread directly onto a wire cooling rack to completely cool before slicing.

Slice the loaf and serve with dipping oil, cheeses, or fruit.