Turkey-Shaped Sourdough Bread (Printable Version)

Festive artisan sourdough loaf shaped like a turkey, featuring a crusty exterior and soft, tangy crumb.

# List of Ingredients:

→ Dough

01 - 3 ½ cups bread flour
02 - 1 ½ cups water (room temperature)
03 - ⅓ 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, omit for vegan option)
09 - Seeds (poppy, sesame, or flax) for feather accents

# How to Make It:

01 - Mix flour and water in a large bowl until just combined. Cover and rest for 30–45 minutes to develop gluten structure.
02 - Add sourdough starter and sea salt to the autolyse. Mix until fully incorporated and no dry streaks remain.
03 - Perform 3–4 sets of stretch and folds over 2 hours, spacing each set 30 minutes apart to build dough strength.
04 - Cover and let dough ferment at room temperature (70–74°F) for 5–7 hours until doubled in size and bubbly.
05 - Turn dough onto lightly floured surface. Shape one large oval (body), one small round (head), and several teardrop shapes (tail feathers and wings).
06 - Arrange components on parchment paper: place oval body, attach head with water, arrange feathers and wings. Score feather details with a sharp knife or lame.
07 - Place black olive pieces or peppercorns for eyes. Shape a small wattle from red bell pepper or dough and attach.
08 - Cover and proof at room temperature for 1–2 hours until slightly puffy and expanded.
09 - Preheat oven to 450°F with baking stone or steel inside for at least 30 minutes to ensure proper heat retention.
10 - Brush assembled loaf with egg wash for shine and sprinkle seeds as desired. Omit for vegan version.
11 - Slide bread on parchment onto preheated stone. Bake at 450°F for 20 minutes with steam, then reduce to 400°F and bake 20 more minutes until golden brown and hollow-sounding.
12 - Transfer loaf to wire rack and cool completely before serving to ensure proper crumb structure.

# Expert Advice:

01 -
  • The subtle sour notes in the bread pair unexpectedly well with holiday butter, creating a combination your guests will keep coming back for.
  • That magical moment when everyone gathers around and actually hesitates to cut into something so beautiful is worth every minute of preparation.
02 -
  • If your kitchen is particularly cold, place the shaped turkey in the oven with just the light on during the final proof, as I learned one chilly November when my bread barely rose.
  • Scoring at a shallow angle rather than straight down creates those beautiful raised feather edges that make the turkey look almost real.
03 -
  • After many flat turkeys, I discovered that allowing the shaped dough to proof in a cold oven with a pan of hot water creates the perfect humid environment for maximum rise.
  • If your kitchen is warm, place the shaped turkey in the refrigerator for the final 30 minutes before baking, making the dough firmer and easier to score those beautiful feather details.
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