I have seen a large number of pictures of freeform loaves with what appears to be a dusting of flour on the crust.  The flour is on the top of the bread so I know that it isn't being used like cornmeal to prevent sticking.  How and when is the flour (if that is what it is) being applied to the bread?  If it isn't being applied and it's coming from the dough itself during the baking process, how do you achieve it?