Turkey-Shaped Sourdough Bread (Printable)

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

# What You'll Need:

→ Dough

01 - 3 1/2 cups bread flour (500 g)
02 - 1 1/2 cups water, room temperature (350 g)
03 - 1/2 cup active sourdough starter, 100% hydration (100 g)
04 - 2 teaspoons fine sea salt (10 g)

→ Decoration

05 - 1-2 black olives or peppercorns, for eyes
06 - 1 small piece red bell pepper or extra 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 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 transforms your Thanksgiving or holiday table into something people photograph before they eat
  • The tangy sourdough crumb pairs beautifully with butter, gravy, or soup
  • Shaping dough is surprisingly forgiving, and imperfections just add character
  • You can make it vegan and still get that gorgeous golden crust
02 -
  • If your dough is too sticky to shape, lightly flour your hands and the surface, but don't add too much or the pieces won't stick together
  • The tail feathers are the most fragile part, so handle them gently and don't over-proof or they'll spread and lose definition
  • Steam in the first 20 minutes is what gives you that crackling crust, so don't skip it
03 -
  • Preheat your baking stone or steel for at least 30 minutes so the bottom crust crisps up immediately
  • If the tail feathers start browning too fast, tent them loosely with foil halfway through baking
  • Use a spray bottle to mist the oven walls right before you load the bread for extra steam
  • Let your starter peak before mixing, it should smell fruity and pass the float test in water
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