Ingredients
2 cups (280 g) all purpose flour
¾ cup (88 g) rye flour
2 ¼ teaspoons (7g) instant yeast
1 ½ teaspoons (4 g) kosher salt
1 ¼ - 1 ½ cups warm water (approx 109-112 degrees)
½ cup extra all purpose flour for dusting
4 - 6 tablespoons of your favorite confetti sprinkles
Step by step
Part 1: Mix, Rise, and Cold Ferment
Prepare Bowl and Mix Dry Ingredients: Warm the KitchenAid® Bread Bowl by filling it with hot water, then pour out the water and pat dry. Add the all-purpose flour, rye flour, yeast, and salt into the Bread Bowl. Affix the bowl to your KitchenAid® Artisan Stand Mixer, insert the dough hook, and lock the head in place. Turn the mixer to speed 2 to combine the dry ingredients for about 30 seconds.
Knead Dough: Slowly stream in the warm water. Allow the mixer to knead the ingredients for 1 ½ - 2 ½ minutes, or until the dough pulls away from the bowl but is still wet and shaggy. Do not over-knead. (It’s okay if some bits of flour remain around the edge.) Remove the dough from the hook and remove the Bread Bowl.
First Rise (Bulk Fermentation): Dust the top of the dough with a bit of flour. Use your hand to turn and coat the dough, then cover the bowl with the lid. Let the dough rise at room temperature for 60 minutes.
Stretch and Fold in confetti: Uncover the bowl and gently pull the dough onto a generously floured surface .Sprinkle the confetti sprinkles evenly over the dough. Perform the stretch and fold technique: Pinch the top of the dough, stretch it away from you, and fold it into the center. Turn the dough slightly and repeat this action. Continue turning, stretching, and folding for three to four full circles.
Overnight Cold Ferment (2nd rise): Flip the dough over, fold-side down. Gently use your hands to cup and smooth the dough into a round mound. Generously flour the inside of a large enough bowl and the top of the dough. Return the dough, fold-side down,to the bow. Cover the bowl with the lid and place it immediately in the refrigerator for a minimum of 8 hours, or overnight. Wash out your bread bowl and set aside for the next day.
Part 2: Final Rise and Bake
The next day, remove the bowl from the refrigerator. Uncover the dough and gently invert it onto a lightly floured surface.
Third Rise: Shape the dough back into a round mound. Generously flour the inside of the Bread Bowl and the top of the dough. Return the dough, fold-side down, to the Bread Bowl. Cover the bowl with the lid and allow it to rise at room temperature for 30 minutes.
Preheat Oven: While the dough is on its second rise, preheat your oven to 450°F/232°C. Set your oven rack to accommodate the lidded Bread Bowl.
Bake: When ready to bake, remove the lid and line the inside of the lid with a round of parchment paper. Carefully invert the dough round from the Bread Bowl onto the parchment-covered lid. Dust out the excess flour from the Bread Bowl, then cover the dough with the Bread Bowl. Place the covered dough in the oven and bake for 30 minutes.
Remove the Bread Bowl to expose the bread and finish baking for 15 additional minutes, or until the crust is a deep, golden brown. Remove to a cooling rack and let cool completely for an hour before slicing.