How to shape Sourdough Turkey bread

Ingredients

• 540 g Bread Flour (high‑protein, for strong gluten development)
• 380 g Water (room temperature (around 75°F / 24°C))
• 100 g Active Sourdough Starter (100% hydration, fed and bubbly)
• 10 g Salt (fine sea salt)
• 2 pieces Cooking Twine (cotton kitchen twine, unbleached)
• 15 g Water (for sealing) (lightly damp brush or spray bottle)

Instructions

1. Mix Dough (Autolyse)

   Combine bread flour and water in the mixing bowl. Stir until no dry flour remains, then cover and let rest for 30 minutes.

   Time: PT30M

2. Add Starter and Salt

   Add the active sourdough starter and salt to the autolysed dough. Mix thoroughly until fully incorporated, then knead briefly (5 minutes) until smooth.

   Time: PT10M

3. Bulk Fermentation

   Cover the bowl with plastic wrap and let the dough ferment at room temperature (around 75°F / 24°C) for 4 hours, performing a set of stretch‑and‑folds every 30 minutes for the first 2 hours.

   Time: PT4H

   Temperature: 75°F

4. Pre‑Shape and Divide

   Turn the dough onto a lightly floured surface. Divide it into three pieces: a large piece (≈ 700 g) for the body, a medium piece (≈ 200 g) for the leg, and a small piece (≈ 100 g) for the wing.

   Time: PT15M

5. Shape the Body

   Round the large piece into a tight ball, then gently flatten it into an oval that will become the turkey’s torso. Keep the surface smooth.

   Time: PT10M

6. Shape the Leg

   Take the medium piece and roll it into a cylinder about 4 inches long. Taper one end to form the drumstick shape. This will be the turkey’s leg.

   Time: PT10M

7. Shape the Wing

   Flatten the small piece into a thin rectangle, then fold it in half to create a wing shape. Trim any excess to keep it proportional.

   Time: PT5M

8. Attach Wing and Leg

   Using a brush or spray bottle, lightly dampen the contact points on the body where the wing and leg will join. Press the wing and leg onto the body, then wrap cooking twine around the leg and body to secure them. Pinch the seam and smooth with wet fingers.

   Time: PT5M

9. Score the Turkey

   Using a very sharp knife or lame, make shallow cuts in the middle of the torso to mimic the turkey’s breast lines. Score a shallow line down the center of the leg to allow it to expand.

   Time: PT5M

10. Final Proof

    Place the shaped loaf on a parchment‑lined baking sheet, cover loosely with a kitchen towel, and let proof at room temperature for 2 hours, or refrigerate overnight for a deeper flavor.

    Time: PT2H

    Temperature: 75°F

11. Bake the Turkey

    Preheat the oven to 450°F (230°C) with a baking stone inside. When hot, slide the parchment with the loaf onto the stone, add steam by spraying water onto the oven walls, and bake for 45 minutes until deep golden brown and the internal temperature reaches 200°F (93°C).

    Time: PT45M

    Temperature: 450°F

12. Cool

    Remove the turkey from the oven, transfer to a cooling rack, and let cool for at least 30 minutes before slicing.

    Time: PT30M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

38 g

Fat

1 g

Fiber

2 g