Turkey-Shaped Sourdough Bread (Printer-friendly)

A showstopping artisan sourdough shaped like a turkey with crusty exterior and tangy crumb, ideal for holiday tables and special occasions.

# 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

# 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 - 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 Advice:

01 -
  • It transforms your table into a conversation piece before anyone takes a single bite.
  • The tangy sourdough flavor pairs beautifully with savory spreads, soups, and holiday sides.
  • Shaping the turkey is oddly meditative and way more fun than you'd expect.
  • It works for vegans and omnivores alike, making it a true crowd pleaser.
02 -
  • If your kitchen is cold, bulk fermentation can take up to 10 hours, so plan accordingly or use a proofing box.
  • Wetting your hands before shaping keeps the dough from sticking to your fingers and tearing.
  • Don't skip the steam step, it's what gives the crust that crackly, artisan texture.
  • If the feathers start browning too quickly, tent the loaf loosely with foil halfway through baking.
03 -
  • If you don't have a baking stone, flip a heavy baking sheet upside down and preheat that instead.
  • A spray bottle filled with water works wonders for adding steam if you don't want to fuss with ice cubes.
  • Score the feathers deeply so they open up dramatically in the oven and create that wow factor.
  • Use a bench scraper to move delicate dough pieces without stretching or tearing them.
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