Turkey Shaped Sourdough Loaf (Printer View)

Festive sourdough loaf shaped like a turkey with a crisp crust and tangy crumb, perfect for holiday centerpieces.

# Components:

→ Dough

01 - 4 cups bread flour
02 - 1.5 cups water, room temperature
03 - ½ cup active sourdough starter (100% hydration)
04 - 2 teaspoons fine sea salt

→ Decoration

05 - 1–2 black olives or peppercorns for eyes
06 - 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

# Method:

01 - Combine bread flour and water in a large bowl until just incorporated. Cover and let rest for 30 to 45 minutes to autolyse.
02 - Incorporate sourdough starter and salt into the dough and mix thoroughly until fully combined.
03 - Conduct 3 to 4 sets of stretch and folds every 30 minutes over a 2-hour period to develop gluten structure.
04 - Cover dough and ferment at room temperature (70–74°F) for 5 to 7 hours until doubled in size and bubbly.
05 - Turn dough onto a lightly floured surface and shape into one large oval (body), one small round (head), and several small teardrop shapes (tail feathers and wings).
06 - Arrange shaped pieces on parchment paper: place oval for body, attach head with water, and position feathers and wings around. Score feather details with a sharp blade. Add olives or peppercorns for eyes and form a wattle from red bell pepper or dough.
07 - Cover and proof at room temperature for 1 to 2 hours until slightly puffed.
08 - Preheat oven to 450°F with a baking stone or steel inside for optimal heat retention.
09 - Brush loaf with egg wash for shine and sprinkle with seeds if desired. Skip egg wash for vegan preparation.
10 - Transfer bread on parchment to the preheated stone. Bake with steam for 20 minutes, then reduce oven temperature to 400°F and bake an additional 20 minutes until crust is golden and bread sounds hollow when tapped.
11 - Allow the bread to cool completely on a wire rack before slicing or serving.

# Expert Advice:

01 -
  • It's a showstopper that tastes as good as it looks, with that tangy, complex flavor only sourdough delivers.
  • The whole process feels meditative and rewarding, especially during the long fermentation when you barely have to do anything.
  • One loaf feeds a crowd and doubles as conversation starter at any holiday table.
02 -
  • Overproofing is the silent killer; if your dough rises too much before baking, it'll collapse in the oven and spread into a sad pancake instead of puffing up with oven spring.
  • A thoroughly preheated baking stone or steel is non-negotiable—it delivers the blast of heat that creates that shatteringly crisp crust.
  • The steam matters more than you think; without it, the crust hardens too fast and your loaf can't expand fully, plus you lose that beautiful deep color.
03 -
  • Keep your sourdough starter fed and active for at least 4–5 days before baking; a sluggish starter will extend your fermentation times unpredictably.
  • Score your feather details with confidence and a sharp blade—hesitant cuts create ragged edges, but quick, decisive cuts give clean lines that puff beautifully in the oven.
  • Save a small piece of dough during shaping to create the wattle; it's easier than working with pepper and stays attached better during baking.
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