Mix the salt, sugar and crumbled yeast with the water, stir the mixture until the yeast has dissolved. Let stand for about 20 minutes. After the time, stir again, the mixture should now bubble gently.
Preheat the oven to 50 °.
Now add the liquid to the flour, knead everything vigorously for about 10 minutes to form an even, elastic dough.
Turn off the oven, put the dough in a bowl and cover it with a warm, damp towel. Place the bowl on the bottom of the switched off oven and let rise for about 1 ½ to 2 hours. The volume of the dough should increase significantly - up to about twice as much. It is better to check the dough in between before it oozes out of the bowl.
When the time comes, loosen the dough from the bowl and knead vigorously again.
Preheat the oven to 240 °.
Then divide the dough into two equal halves and shape each part into about 40cm long baguettes. Place each baguette diagonally on a baking sheet and (ideally with the help of a flower sprayer) spray thoroughly with water on all sides.
Grate the parmesan (do not rub, it should be small flakes rather than strips), mix with the dried oregano and sprinkle on the well-moistened baguettes. Press lightly and spray the bread lightly with water again.
Bake at 240 ° C (convection) for approx. 20-25 minutes, depending on the desired browning or heating behavior of the oven, reduce the temperature to approx. 220 ° after approx. 5 minutes.
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