Turkey Shaped Sourdough Loaf (Printable)

Festive sourdough shaped like a turkey with a crusty crust and tangy crumb, perfect for holiday centerpieces.

# What you'll need:

→ Dough

01 - 17.6 oz bread flour
02 - 12 fl oz water, room temperature
03 - 3.5 oz active sourdough starter (100% hydration)
04 - 0.35 oz 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)
09 - Seeds such as poppy, sesame, or flax for feather accents

# Method:

01 - Combine bread flour and water in a large bowl until just combined; cover and rest for 30 to 45 minutes.
02 - Add active sourdough starter and sea salt, mixing until fully integrated.
03 - Perform 3 to 4 sets of stretch and folds every 30 minutes over a two-hour period.
04 - Cover and ferment at room temperature (70 to 74°F) for 5 to 7 hours until the dough doubles in size and becomes bubbly.
05 - Turn dough onto a lightly floured surface; shape a large oval (body), a small round (head), and several small teardrop shapes for tail feathers and wings.
06 - Arrange dough shapes on parchment paper: place oval as the body, attach head with water, then position feathers and wings around; score feather details with a lame or sharp knife.
07 - Place black olive pieces or peppercorns for eyes and shape a small red bell pepper or dough piece to form the wattle.
08 - Cover and proof at room temperature for 1 to 2 hours until slightly puffed.
09 - Preheat oven to 450°F with a baking stone or steel inside.
10 - Brush the loaf with egg wash for shine and sprinkle seeds as desired; skip for vegan option.
11 - Slide the loaf on parchment onto the preheated stone; bake at 450°F for 20 minutes with steam, then reduce temperature to 400°F and bake for an additional 20 minutes until golden and hollow sounding.
12 - Remove bread from oven and cool completely on a wire rack before serving.

# Expert Advice:

01 -
  • A showstopping loaf that tastes as good as it looks, with a crispy crust and tangy, open crumb.
  • Vegan-friendly without any compromise, and naturally impressive enough to be the conversation starter at any table.
  • The whole fermentation dance becomes meditative once you understand the rhythm, and watching the dough rise feels like a small miracle each time.
02 -
  • A sluggish starter will betray you; if your starter isn't at least doubling between feedings, feed it again and come back in a few hours rather than rushing into dough.
  • Overproofing is the silent killer—your turkey will spread flat instead of rising up in the oven, so watch for the dough to be puffy but still springy when you poke it.
  • Steam in the first 20 minutes is non-negotiable if you want that crackly crust; a dry oven will give you a thick, pale skin instead.
03 -
  • Take a photo of your turkey before you bake it; the oven spring is magic and the before-and-after will make you grin every time you see it.
  • If an olive falls off during proofing or baking, retrieve it and press it back in once the loaf cools—nobody will know, and a turkey without eyes is just a blob.
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