In a large bowl, mix the flours, salt, yeast and caraway seeds
Once mixed thoroughly, pour in two cups of slightly warm water.
Begin mixing with a spatula. The dough will have a ragged look. Keep folding the dough into itself, scraping the sides of the bowl.
Seal the bowl using plastic saran-type wrap and leave it in a place where the temperature will remain stable for 18 hours.
When the 18 hours have elapsed, find a surface and dust it with flour. Uncover the dough, and using your spatula, begin unseating it from the bowl.
When the dough is free, plop it down on the dusted surface and fold it into itself a few times. Dust the top of it with flour and then cover it with a cloth. Leave it for 90 minutes.
Cut a circle of parchment paper for the bottom of the dutch oven. About fifteen minutes before removing the cloth from the dough, put the dutch oven with lid into the oven and preheat the oven to 450 degrees
After 90 minutes, remove the cloth from the dough. Using oven mitts, remove the dutch oven, take lid off, put the circle of parchment paper on the bottom and place the dough in the dutch oven. Sprinkle extra caraway seeds if you like, and score the top with a serrated knife. Cover the dutch oven with its lid and place in oven.
Bake for 20 minutes, then remove lid and bake for another 20 minutes.
Remove from oven, remove lid. Invert pot over a table and bread should slide out. Cool on a rack for at least an hour.