Tiny Turkey Bread

Ingredients

• 100 g Active Sourdough Starter (bubbly, fed starter at room temperature)
• 350 g Water (warm to 85‑90°F (29‑32°C))
• 11 g Salt (fine sea salt)
• 500 g Bread Flour (high‑protein bread flour for strong gluten)
• 20 g Bread Flour (for dusting) (lightly dust work surface and dough)

Instructions

1. Combine starter and water

   In a large mixing bowl, add the active sourdough starter and warm water. Stir until the starter is mostly dissolved.

   Time: PT5M

2. Add salt and flour

   Stir in the salt, then sprinkle the bread flour over the mixture. Mix until a shaggy dough forms and all flour is hydrated.

   Time: PT5M

3. Bulk rest (first hour)

   Cover the bowl with a lid or a damp kitchen towel and let the dough rest at room temperature for 1 hour.

   Time: PT1H

   Temperature: 70°F

4. First stretch and fold

   Wet your hands, grab a portion of dough, stretch it upward, then fold it back onto the rest of the dough. Rotate the bowl and repeat 4‑5 times.

   Time: PT5M

5. Rest 30 minutes

   Cover the bowl again and let the dough rest for 30 minutes.

   Time: PT30M

   Temperature: 70°F

6. Second stretch and fold

   Repeat the stretch‑and‑fold technique as in step 4.

   Time: PT5M

7. Rest 30 minutes

   Cover and rest for another 30 minutes.

   Time: PT30M

   Temperature: 70°F

8. Third stretch and fold

   Perform the stretch‑and‑fold again.

   Time: PT5M

9. Rest 30 minutes

   Cover and let rest for 30 minutes.

   Time: PT30M

   Temperature: 70°F

10. Fourth stretch and fold

    Do the final stretch‑and‑fold.

    Time: PT5M

11. Final bulk fermentation

    Cover the bowl and let the dough ferment for about 2 hours (longer if your kitchen is cool).

    Time: PT2H

    Temperature: 70°F

12. Divide and pre‑shape

    Turn the dough out onto a lightly floured surface. Using a bench scraper, cut the dough into four equal pieces (~240 g each). Fold each piece into a tight ball.

    Time: PT15M

13. Rest after pre‑shaping

    Cover the dough balls with a damp towel and let rest for 30 minutes.

    Time: PT30M

    Temperature: 70°F

14. Final turkey shaping

    Take one dough ball, fold the top toward the center, then fold the sides over like a hug, and finally fold the bottom up. Tighten the surface with a candy‑cane motion. Place the shaped dough seam‑side down on the work surface.

    Time: PT10M

15. Refrigerate overnight

    Dust each turkey loaf lightly with flour, place two loaves in a gallon zip‑lock bag, seal, and refrigerate for 12–24 hours.

    Time: PT12H

16. Preheat Dutch oven

    Place a Dutch oven (with lid) in the oven and preheat to 450°F (232°C) for 1 hour.

    Time: PT1H

    Temperature: 450°F

17. Bake first batch – covered

    Remove two loaves from the fridge, flip onto parchment, cut turkey wings and legs, secure with toothpicks, spray lightly with water, place parchment inside the hot Dutch oven, cover, and bake for 20 minutes.

    Time: PT20M

    Temperature: 450°F

18. Bake first batch – uncovered

    Remove the lid, take out toothpicks, lower oven temperature to 400°F (204°C) and bake an additional 5‑10 minutes until the crust is deep golden.

    Time: PT8M

    Temperature: 400°F

19. Bake second batch

    Repeat steps 17‑18 with the remaining two loaves.

    Time: PT28M

Nutrition Facts

Calories

500

Protein

12 g

Carbohydrates

88 g

Fat

1 g

Fiber

3 g