In a large mixing bowl, whisk together the bread flour, rye flour, salt and caraway seeds.

In a large liquid measuring cup or in a medium mixing bowl, use your hands and blend together the water, starter and honey. Break up the starter with your fingers as you mix.

Add the liquid ingredients into the dry ingredients and mix well using a large spoon until a sticky dough forms. If the dough feels too dry add the additional tablespoon of water.

Place the dough onto a lightly floured work surface and knead using a dough scraper for approximately 3-4 minutes pulling the dough and stretching it and folding it over onto itself several times. After a few minutes the dough will still be somewhat sticky but more elastic.

Repeat this pulling and stretching of the dough for approximately 15 more minutes. Gather the dough into a mass and place it in a large greased mixing bowl. Flip the dough over so that the greased side is up.

Cover the bowl with plastic wrap and place it in a warm place until it almost doubles in size. This may take between 2 and 4 hours, depending on how warm the environment is.

Uncover the dough and place it onto a work surface.

Shape the dough into a round boule, using a few drops of oil if the dough is too sticky. Try not to add any more flour at this stage of shaping.

Place the rounded dough into a well-floured proofing basket, seam side up.

Lightly flour the top of the dough and cover the dough with plastic wrap. Allow it to rise at room temperature for approximately 1 hour.

Tuck in the plastic wrap all around the basket so that the dough is well wrapped and sealed.

Refrigerate the dough for approximately 12-16 hours or overnight.

When ready to bake, preheat the oven to 500° Fahrenheit. Allow enough time for the oven to come up to temperature. This may take approximately 20-30 minutes.

Place the covered cloche into the preheated oven for approximately 30 minutes. A parchment covered sheet pan will also work if you do not have a cloche.

Remove the basket of dough from the refrigerator and uncover the dough.

Cut a piece of parchment paper large enough to come over the edges of the cloche bottom by approximately 2 inches all around. Place the parchment paper on a small cutting board or work surface.

Sprinkle the cornmeal onto the center of the parchment paper in a circle large enough to be covered by the round of dough leaving a few inches of parchment paper as a border.

Carefully remove the cloche from the oven and remove the top.

Gently flip the dough onto the cornmeal sprinkled parchment paper. Drop the dough into the bottom of the cloche holding on to the parchment paper. The parchment paper will extend out from the bottom of the cloche. The parchment paper will be used to aid the removal of the baked bread.

Using a razor, make decorative cuts in the dough.

Carefully cover the cloche with the dough in it and place it into the hot oven.

Immediately lower the oven temperature to 450° Fahrenheit.

Bake for 30 minutes.

Remove the lid and continue baking for 10 minutes or until the bread is nice and brown.

After allowing the bread to cool for several minutes in the cloche, gently hold onto the excess parchment paper and remove the bread from the cloche.

Allow the bread to cool completely on a cooling rack.