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1
In a large bowl combine 4 1/2 cups flour, flax seed meal, and salt.
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2
In a separate bowl, mix together the active starter, water, olive oil and honey.
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3
Make a well in the center of the flour mixture and pour in the liquid mixture, and stir until blended; dough will be shaggy and sticky (too sticky to knead).
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4
Add additional 1/2 cup flour if necessary to reach the desired consistency.
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5
Cover bowl with plastic wrap and a towel. Let dough rest at room temperature (70 degrees) for at least 4-5 hours.
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6
Place bowl in refrigerator and allow to continue to rest an additional 8-12 hours.
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7
Remove from refrigerator and allow to warm to room temperature (approximately 1 hour).
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8
The dough is ready when its surface is dotted with bubbles.
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9
Lightly flour a work surface and place dough on it; split the ball in half, sprinkle with a little more flour and fold each ball over on itself once or twice.
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10
Cover loosely with plastic wrap and let rest about 15 minutes.
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11
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
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12
Generously coat a cotton towel (not terry cloth) with flax seed, wheat bran, cornmeal or flour; put dough seam side down on towel and dust with more flax seed, wheat bran, cornmeal or flour.
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13
Cover with another cotton towel and let rise for about 2 hours. (I place towel in a bowl to help shape the loaf.).
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14
When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
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15
At least a half-hour before dough is ready, heat oven to 450 degrees.
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16
Put a dutch oven (cast iron, cast aluminum or enamel) in oven to pre-heat.
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17
When dough is ready, carefully remove pot from oven.
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18
Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's O.K.
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19
Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
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20
Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
