DAY 1
Sprinkle 1/4 tsp yeast over 1/2 cup warm water. Let sit 2-3 minutes. Gently stir. Add 3/4 cup all purpose flour. Stir. Cover with a damp kitchen towl. Let sit several hours or overnight.
DAY 2
Mix the biga into 1 cup warm water. It will be sloppy. Add 1 cups semolina and work it in. Cover with damp towel and let sit 2-3 hours until it has puffed and has bubbles over the surgace. This is the first rise.
Add 3/4 cup room temp water and 2 2 1/2 cups semolina flour, alternating. Add 1/2 tbsp salt and knead for 10 minutes. Place in an oiled bowl and let rise another 2 hours. (2nd rise)
Punch down and from into a loaf. Let rise while oven is preheating. Right before cooking slice a couple of gashes on the top. Preheat oven to 450 degrees with stone in a cold oven for 30 minutes. Slide onto stone. Cook 15 minutes, then reduce heat to 350 and cook another 40 minutes. Cool on a rack.
The bread recipe comes from The New Mediterranean Diet Cookbook. The bean soup comes from http://www.foodandwine.com/recipes/cannellini-soup. This has been one of our favorite soups for years. The bread was delicious. The boys thought it was perfect with the soup, but they don't know any better. This soup is truly the best poured over a real baguette.
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