First for the Starter:
1 package yeast
1 cup water
1/2 cup all purpose unbleached white flour
Combine ingredients in a large bowl and let sit for several hours. Now for the Dough:
1 cup all purpose unbleached white flour
2 cups durum wheat
3 teaspoons salt
Starter:
approximately 1/2 cup warm water
approximately 1/2 cup sesame seeds for baking
cornmeal for baking
Add the flours and salt to the starter. Slowly add more water if necessary. Mix well until a pliable dough is formed. Turn dough onto a floured work surface and knead aggressively for 10 minutes. Place dough in a bowl and cover loosely. Allow to rise in a warm spot until double in bulk. When dough is ready, form two loaves and place on a baking sheet sprinkled with sesame seeds. Roll each loaf over the seeds, gathering as many seeds on the loaves as possible. Place prepared loaves on a baking sheet sprinkled with cornmeal. Preheat oven to 400F. Before baking, make 1/2 inch deep slashes along the tops of the loaves. Bake for 30 to 40 minutes or until golden. Authentic Sicilian shape is formed by taking each loaf and making a long snake. Then turn the dough back on itself like an S several times. Sprinkle each loaf with sesame seeds before baking.
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