Turkey-Shaped Sourdough Bread (Printable Version)

A striking artisan sourdough shaped like a turkey, featuring a crusty exterior and soft tangy crumb. Ideal for holiday centerpieces.

# Ingredient List:

→ Dough

01 - 17.6 oz bread flour
02 - 12.3 oz water (room temperature)
03 - 3.5 oz active sourdough starter (100% hydration)
04 - 0.35 oz fine sea salt

→ Decoration

05 - 1-2 black olives or peppercorns (for eyes)
06 - 1 small piece red bell pepper or dough (for wattle)
07 - Additional flour (for dusting)

→ Optional Topping

08 - 1 egg (for egg wash, skip for vegan option)
09 - Seeds (poppy, sesame, or flax) for feather accents

# How-To Steps:

01 - In a large bowl, mix flour and water until just combined. Cover and let rest (autolyse) for 30-45 minutes.
02 - Add sourdough starter and salt. Mix until fully incorporated.
03 - Perform 3-4 sets of stretch and folds over 2 hours, every 30 minutes.
04 - Cover and bulk ferment at room temperature (70-74°F) for 5-7 hours, until doubled and bubbly.
05 - Turn dough onto a lightly floured surface. Gently shape into a large oval (the body), a small round (the head), and several smaller teardrop shapes (tail feathers and wings).
06 - Assemble on parchment: place the oval for the body, attach the head with a bit of water, arrange feathers and wings around the body. Use a sharp knife or lame to score feather details.
07 - Add black olive pieces or peppercorns for eyes; shape a small wattle from red bell pepper or dough.
08 - Cover and proof for 1-2 hours at room temperature until slightly puffy.
09 - Preheat oven to 450°F with a baking stone or steel inside.
10 - Brush assembled loaf with egg wash for shine and sprinkle seeds as desired.
11 - Slide bread (on parchment) onto the preheated stone. Bake for 20 minutes with steam, then reduce heat to 400°F and bake 20 more minutes until golden brown and hollow-sounding.
12 - Cool completely on a wire rack before serving.

# Expert Tips:

01 -
  • It turns your table into a conversation piece before anyone takes a single bite.
  • The tangy sourdough crumb tastes leagues better than store-bought rolls and stays fresh for days.
  • Shaping the turkey is oddly meditative, and mistakes just add character.
  • It's vegan-friendly if you skip the egg wash, so everyone at the table can enjoy it.
02 -
  • If your kitchen is cold, bulk fermentation can stall, so try fermenting in a turned-off oven with the light on for gentle warmth.
  • Don't skip the steam step, it keeps the crust from setting too fast and lets the loaf expand fully in the first twenty minutes.
  • When assembling, use water sparingly to attach pieces, too much makes the dough soggy and they'll slide apart.
  • If a feather or wing starts browning too fast, tent it loosely with foil halfway through baking.
03 -
  • Chill your shaped and assembled turkey in the fridge for thirty minutes before baking, it firms up and makes scoring cleaner.
  • Save a tablespoon of starter to mix with water and brush on instead of egg wash for a matte, artisan crust.
  • If you don't have a baking stone, flip a heavy sheet pan upside down and preheat that, it works almost as well.
  • For a deeper color, add a pinch of turmeric or a teaspoon of honey to the dough.
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