Turkey Shaped Sourdough Bread (Print Version)

Festive artisan sourdough loaf crafted into a turkey shape with crisp crust and tender crumb.

# Components:

→ 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 to 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

# Directions:

01 - Combine bread flour and water in a large bowl until just mixed. Cover and let autolyse for 30 to 45 minutes.
02 - Add active sourdough starter and sea salt to the mixture, blending thoroughly until fully combined.
03 - Perform 3 to 4 sets of stretch and folds every 30 minutes over a 2-hour period to develop gluten structure.
04 - Cover the dough and allow it to ferment at room temperature (70 to 74°F) for 5 to 7 hours, until doubled in size and bubbly.
05 - Turn dough onto a floured surface and shape into one large oval for the body, a smaller round piece for the head, and several small teardrop shapes for tail feathers and wings.
06 - Arrange the oval base on parchment paper, attach the head using water as adhesive, and position feathers and wings around the body. Use a sharp knife or lame to score feather details.
07 - Place black olive pieces or peppercorns for eyes and create a wattle from red bell pepper or dough near the head.
08 - Cover assembled loaf and proof at room temperature for 1 to 2 hours until slightly puffy.
09 - Preheat oven to 450°F with baking stone or steel inside for optimal heat retention.
10 - If desired, brush loaf with egg wash for shine and sprinkle seeds over feathers to enhance appearance.
11 - Transfer bread on parchment to preheated stone, bake with steam for 20 minutes. Lower temperature to 400°F and bake an additional 20 minutes until crust is golden brown and hollow sounding.
12 - Remove bread and cool completely on wire rack before serving.

# Expert Advice:

01 -
  • It turns sourdough baking into theater—your guests will genuinely gasp when they see it.
  • The fermentation does most of the work while you live your life, making it far less demanding than it looks.
  • You get that restaurant-quality crust and tangy crumb without feeling like you're sacrificing an entire weekend.
  • It's vegan-friendly without any awkward substitutions or compromises on flavor.
02 -
  • Your starter needs to be genuinely active and doubled when you mix the dough—a sluggish starter means a sluggish ferment and dense bread that won't hold its shape as a turkey.
  • Steam in the first 20 minutes of baking is not optional if you want that crackling crust and proper oven spring; without it, your turkey will bake but won't shine.
  • Salt added too early to wet dough can inhibit the starter, so the order of adding ingredients actually matters here—autolyse first, then starter and salt together.
03 -
  • Add a teaspoon of rosemary or thyme to your dough if you want extra flavor complexity—it hints at stuffing without being heavy-handed.
  • If you don't have a baking stone, a heavy cast-iron skillet or even an inverted baking sheet works fine, though stone gives the most even heat.
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