Turkey-Shaped Sourdough Bread (Printable version)

An artisan sourdough shaped like a turkey featuring crusty exterior, soft tangy crumb, and decorative details for holiday celebrations.

# Ingredient list:

→ Dough

01 - 17 1/2 oz bread flour
02 - 12 1/4 oz water (room temperature)
03 - 3.5 oz active sourdough starter (100% hydration)
04 - 2 tsp 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

# Step-by-step guide:

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's a show-stopper that sits on the table like edible art, and people actually gasp when you unveil it.
  • Your sourdough starter finally has a job that feels special beyond just making regular bread.
  • The crusty exterior and tangy crumb mean you've made something genuinely delicious, not just visually clever.
02 -
  • Overproofing is the silent killer of shaped loaves; if your turkey spreads into a puddle, the second proof went too long and you've lost your architectural integrity.
  • A cold dough actually holds its shape better during baking, so don't panic if your turkey looks a bit deflated going into the oven; it will spring back.
03 -
  • Your baking stone or steel needs to preheat for the full amount of time the recipe says; don't skip this step or your bottom won't be crispy.
  • If your sourdough starter is sluggish, feed it at a 1:1:1 ratio (starter:flour:water) and let it sit at room temperature for 12 hours before using it, which wakes it right up.
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