Turkey-Shaped Sourdough Bread (Printable)

A showstopping artisan sourdough shaped like a turkey, featuring a crusty exterior and tangy crumb. Ideal for holiday gatherings and festive tables.

# What You Need:

→ Dough

01 - 500 g (4 cups) bread flour
02 - 350 g (1 1/2 cups) room temperature water
03 - 100 g (1/2 cup) active sourdough starter (100% hydration)
04 - 10 g (2 tsp) 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

# How to Make It:

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 - 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's a sourdough that actually looks impressive enough to serve as your centerpiece, which means you're not juggling multiple dishes for presentation.
  • The fermentation happens mostly while you're living your life, so the hands-on time is surprisingly minimal.
  • Every loaf turns out unique based on how you shape and decorate it, so it never feels repetitive, even if you make it twice in one season.
02 -
  • The dough will feel much wetter and stickier than typical sandwich bread dough, and that's exactly right, so don't be tempted to add extra flour or you'll lose the open crumb structure.
  • Preshaping gently is the secret difference between a beautiful loaf and one that looks deflated, because overworking the shaped pieces will push all the air out before it even hits the oven.
03 -
  • Keep your dough temperature consistent by using room-temperature water and working in a spot away from direct sunlight or cold drafts, as this gives you predictable fermentation and better control over shaping timing.
  • Score your feather details with confidence and a sharp blade, because hesitant shallow cuts will seal over in the oven, while intentional deeper scores create beautiful definition in the final loaf.
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