Turkey-Shaped Sourdough Bread (Printable)

Artisan sourdough loaf shaped like a turkey with crusty exterior and soft crumb. Ideal for holiday gatherings and festive centerpieces.

# Ingredient list:

→ Dough

01 - 17.6 ounces bread flour
02 - 12.3 ounces water (room temperature)
03 - 3.5 ounces active sourdough starter (100% hydration)
04 - 0.35 ounce 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, omit for vegan option)
09 - Seeds (poppy, sesame, or flax) for feather accents

# How-to:

01 - In a large bowl, mix bread flour and water until just combined. Cover and let rest for 30–45 minutes to develop gluten structure.
02 - Add active sourdough starter and fine sea salt to the autolysed dough. Mix until fully incorporated and no dry patches remain.
03 - Perform 3–4 sets of stretch and folds over 2 hours, spacing each set 30 minutes apart. This develops the dough's strength and elasticity.
04 - Cover and let dough bulk ferment at room temperature (70–74°F) for 5–7 hours until doubled in volume and bubbly with visible fermentation activity.
05 - Turn dough onto a lightly floured surface. Gently shape into one large oval (body), one small round (head), and several teardrop shapes (tail feathers and wings).
06 - Arrange components on parchment paper: place oval as body, attach head using water as adhesive, and position feathers and wings around the body. Score feather details with a sharp knife or lame.
07 - Insert black olive pieces or peppercorns for eyes. Shape a small wattle from red bell pepper or dough and attach to the face area.
08 - Cover assembled loaf and proof at room temperature for 1–2 hours until slightly puffy and showing slight resistance to gentle touch.
09 - Preheat oven to 450°F with baking stone or steel inside. Ensure thorough heating for optimal oven spring.
10 - Brush loaf with egg wash for glossy finish if desired, then sprinkle seeds on feather areas for added texture and visual appeal.
11 - Slide bread on parchment onto preheated stone. Bake at 450°F for 20 minutes with steam, then reduce heat to 400°F and bake 20 additional minutes until deep golden brown and hollow-sounding when tapped.
12 - Transfer bread to a wire rack and cool completely before serving to allow crumb structure to set properly.

# Expert Advice:

01 -
  • The dramatic reveal when you bring this to the table silences the room before everyone reaches for their phones to capture your masterpiece.
  • The bread tears apart naturally along the shaped pieces, making sharing this edible centerpiece part of the meal experience itself.
02 -
  • Rushing the bulk fermentation will result in a dense loaf with poor oven spring, so give your dough the full time it needs even if it means adjusting your schedule.
  • The thickness of your shaped parts matters tremendously - I discovered that making the tail feathers slightly thicker than you think necessary prevents them from burning while the body finishes baking.
03 -
  • Refrigerate the shaped loaf overnight for the final proof to develop deeper flavor and make your baking schedule more flexible.
  • Mist the inside of your oven with water from a spray bottle three times during the first 5 minutes of baking for superior crust development if you dont have a Dutch oven or steam pan.
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