In a bowl, add the flours, salt, yeast and honey and stir to combine.

Turn out onto a wood board or clean surface and knead for 3 minutes until the dough is smooth.

Cover with plastic wrap or a tea towel and let sit for 20 minutes.

Deflate the dough and knead again a few times and shape into a round ball.

Sprinkle the Emile Henry Bread Cloche with some flour and place the dough on the bottom and cover with the cloche.

Let rise for 45 minutes.

Toward the end of the rise, preheat your oven or grill to 450F.

Brush the dough with cream, and sprinkle with additional flour.

Score the dough using a lame or sharp knife in a desired pattern or X shape on the top to allow the gasses to escape while baking.

Bake covered for 35 minutes.

Remove the cloche lid and check the bread.

Remove from oven and allow to cool uncovered on the bottom of the bread cloche.

Enjoy!