Turkey-Shaped Sourdough Bread (Print View)

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

# What You'll Need:

→ Dough

01 - 3.5 cups bread flour (500 g)
02 - 1.5 cups water (350 g), room temperature
03 - 0.5 cup active sourdough starter (100 g), 100% hydration
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 dough for wattle
07 - Additional flour for dusting work surface

→ Optional Topping

08 - 1 egg for egg wash (omit for vegan option)
09 - Seeds (poppy, sesame, or flax) for feather accents

# Step-by-Step Directions:

01 - Combine bread flour and water in a large mixing bowl, mixing until just incorporated with no dry patches. Cover the bowl and allow the mixture to rest for 30–45 minutes. This resting period hydrates the flour and develops gluten structure.
02 - Add the active sourdough starter and fine sea salt to the autolysed dough. Mix by hand or with a dough hook until fully integrated and the dough begins to develop cohesion.
03 - Perform 3–4 sets of stretch and folds over 2 hours, spacing each set 30 minutes apart. Grab a portion of dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat. This technique strengthens the gluten network without overworking.
04 - Cover the bowl and let the dough bulk ferment at room temperature (70–74°F) for 5–7 hours. The dough is ready when it has doubled in volume, appears domed, and shows bubbles through the surface.
05 - Turn the dough onto a lightly floured surface. Gently shape without degassing: one large oval for the body (approximately 60% of dough), one small round for the head, and several smaller teardrop shapes for tail feathers and wings.
06 - Arrange all components on parchment-lined surface. Place the oval body as the base, attach the head using a dab of water to seal, and position feathers and wings around the body. Use a sharp knife or lame to score feather details and texture into the dough surface.
07 - Press black olive pieces or peppercorns into the head to create eyes. Shape a small wattle from red bell pepper or dough and attach with water to the beak area.
08 - Cover the assembled turkey loaf loosely and proof at room temperature for 1–2 hours. The dough should look slightly puffy and spring back slowly when gently pressed.
09 - Preheat oven to 450°F with a baking stone or steel positioned on the middle rack. Allow at least 30–45 minutes for thorough heating to ensure proper oven spring.
10 - If desired, brush the assembled loaf with egg wash for a glossy finish and sprinkle seeds over the feather areas for added texture and visual appeal. Omit for strict vegan preparation.
11 - Slide the parchment-lined loaf directly onto the preheated baking stone. Bake for 20 minutes with steam (use ice cubes in a preheated pan below or spray water into the oven). This initial high heat creates oven spring and crust development.
12 - Reduce oven temperature to 400°F and continue baking for 20 additional minutes. The loaf is finished when deeply golden brown, crusty, and sounds hollow when tapped on the bottom.
13 - Transfer the bread to a wire rack and allow to cool completely before slicing or serving. This prevents gummy texture and allows the crumb to set properly.

# Expert Suggestions:

01 -
  • This bread pulls double duty as both an impressive centerpiece and a delicious accompaniment to your holiday meal no expensive decorations needed.
  • The long fermentation creates a depth of flavor that store bought bread simply cant match even your bread skeptical relatives will be converted.
02 -
  • If your kitchen is particularly cool, place the dough in a turned off oven with just the light on during bulk fermentation otherwise you might wait forever for proper development.
  • The parchment paper is not just for convenience but crucial for transferring the shaped turkey without disturbing your careful arrangement I learned this after a tragic deflation incident.
03 -
  • Placing your shaped turkey in a cold oven, then turning it on creates an extra dramatic rise the gradual heat buildup gives the yeast one final boost before the crust sets.
  • Always score at a 30 45 degree angle rather than straight down this allows for controlled expansion without tearing and creates those beautiful raised edges.
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