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Add all dough ingredients to the bowl of a stand mixer fitted with a dough hook.
Knead for 10 minutes until smooth and elastic.
Transfer dough to a greased bowl, cover, and ferment at room temperature for 8–12 hours, or until doubled.
Divide dough into 2 equal pieces, preshape into round dough balls, and rest 15–30 minutes, covered.
Roll each ball into a rectangle, then roll tightly lengthwise, sealing the seam.
Place loaves seam-side down on a parchment-lined baking sheet.
Cover and proof for 2 hours, or until doubled.
Preheat oven to 375°F.
Brush loaves with egg wash, score diagonally, and add Italian seasoning + Parmesan if desired.
Bake 20–25 minutes, until golden and internal temp reaches 205°F.