Turkey-Shaped Sourdough Bread (Printable)

A festive artisan sourdough loaf shaped like a turkey with crusty exterior and soft, tangy crumb. Ideal for holiday centerpieces.

# What You'll Need:

→ Dough

01 - 4 cups bread flour
02 - 1 1/2 cups water (room temperature)
03 - 1/2 cup active sourdough starter (100% hydration)
04 - 2 teaspoons 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 Make It:

01 - In a large bowl, mix flour and water until just combined. Cover and let rest 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 - Optional: 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 Suggestions:

01 -
  • It's a showstopper that tastes as good as it looks, with that perfect crackling crust and soft, tangy center everyone craves.
  • Your sourdough starter finally gets to show off in a way that makes people ask for the recipe instead of just the leftovers.
  • The whole process teaches you so much about dough that you'll feel like a bread baker, not just someone following directions.
02 -
  • Your starter needs to be truly active and bubbly before you use it, peaked or just past peak, otherwise your dough will be sluggish and disappointing.
  • Temperature is everything in bread, and a cold kitchen will slow fermentation dramatically, so find the warmest spot in your house or proof in your oven with the light on.
  • Shaping this loaf is part of the fun but also the trickiest part, so don't stress if your first turkey looks more like a lopsided chicken, it'll still taste incredible.
03 -
  • Save the last few grams of your dough and use it as your wattle or feather accents, so everything comes from the same fermented dough and bakes consistently.
  • If you're nervous about shaping, practice with regular dough scraps until your hands understand the motion, then shape your real loaf with confidence.
  • Steam is your secret weapon, so either learn to crack an egg into a hot pan in the oven safely or use ice cubes, because that steam creates the crust everyone dreams about.
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