A delicious free form style sourdough bread.
Turn the dough out onto a lightly greased work surface, and gently fold it over a few times to deflate it. Shape it into a large round. Cover the round with lightly greased plastic wrap or place in a round covered baker that has been sprayed with a non-stick baking spray and sprinkled with cornmeal. Put on the cover. Let the loaf rise until it's very puffy, about 1 to 1-1/2 hours. Towards end of the rising time, preheat oven to 425º
Just before baking, brush with water and sprinkle with harvest grains bread topping. Use a lame or a very sharp knife to make four slashes across the top of the loaf in a crosshatch pattern.