To make bread dough, soften yeast in warm water in a bowl. Add sugar. Add herbs. When yeast mixture is foamy, mix with remaining salt and flour ingredients.
Let dough rise until doubled in size. Take care to not let it over proof! The structural integrity of the bread shape will be compromised if it's too fluffy. Separate dough into 6 pieces. Shape two of them into round balls. Combine the remaining four into two equal-sized balls. Each loaf consists of one large ball with the smaller one on top.
On a parchment paper lined baking sheet, leave balls of dough (unassembled) under a mixing bowl for 20-30 minutes, allowing dough to proof a second time, lightly. Make sure the balls are well-formed and sealed before letting the bread rise in order to avoid them from falling apart.
Slash the two large dough balls with an x-shape, about 4 x 4 cm for each line. These slashes will enable steam to run through the base of the loaf. Assemble glaze ingredients and brush the tops of each bottom loaf and place the small buns on top of each bottom bun. The glaze will act like a glue between the top and bottom loaves in this case.
Push a spoon (or fork) handle through the each loaf giving it a “spine”. Cover with a towel (with the stick still inside) and let rise for 10 minutes.
While waiting, preheat the oven to 400 F (200 C). Remove the sticks from the bread loaves. Brush remaining glaze over all surfaces of bread. Slash loaves on both levels (top and bottom), on its edges. Give the top bread about 7 slashes and the bottom about 11 slashes. Dust entire loaf with flour.
Cook bread for 30-35 minutes, or until it sounds hollow when the base tapped. Turn the bread sideways toward the end of baking if the bottom cooked too quickly. The final result for both loaves should be a nice brown color. Make sure to remove the top rack while baking to give room for the bread’s incredible height. This bread is very tall!