Parmesan Oregano Sandwich Loaf
By From Luxembourg With Loaf · Last edited May 2, 2026
Parmesan Oregano Sandwich Loaf
By From Luxembourg With Loaf · Last edited May 2, 2026
When I was a student, I used to bake bread from time to time. One of them was a Parmesan oregano bread. With 42g of fresh yeast and a process that took less than 2 hours. Now I can probably bake bread for several months with 42g of yeast, so I decided to develop my own version with 100% biga. The result is an open porgy, fluffy and incredibly tasty sandwich bread that is hard to find better at Subways.
- Total weight
- 1,946.6g
- Yield
- 4units
- Unit weight
- 487g
- Hydration
- 82%
Ingredients
Process
Biga Preparation
Combine the pizza flour, water, and dry yeast in a plastic container. Shake or mix until well combined. Cover and ferment for 24 to 48 hours.
Sesame Preparation
Heat the sesame seeds in a pan until toasted. Extinguish/quench the hot seeds with the designated water and set aside to cool.
Mixing
Place the fermented biga into a mixing bowl. Gradually incorporate the main dough water and salt, ensuring the bottom of the bowl remains slightly wet throughout the process.
Inclusion Incorporation
When approximately half of the water has been incorporated, add the sesame and water mixture to the dough. Continue mixing until fully integrated.
Strength Building
Transfer the dough to the countertop. Perform a series of slap and folds to develop tension. Place the dough into a greased plastic container.
Portioning and Topping
Turn the dough out onto a work surface and divide into 4 equal pieces. Spray the surface of each piece with water and apply the parmesan and oregano mixture.
Initial Bake
Community
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