Turkey-Shaped Sourdough Tutorial

Ingredients

• 700 g Bread Flour (high-protein flour for structure)
• 300 g All-Purpose Flour (unbleached, for a softer crumb)
• 700 g Water (room temperature (about 25°C))
• 145 g Active Sourdough Starter (100% hydration, fed and bubbly)
• 20 g Salt (fine sea salt or kosher salt)

Instructions

1. Combine Flour and Water

   Weigh 700 g bread flour, 300 g all‑purpose flour, and 700 g water into a large mixing bowl. Stir until no dry spots remain.

   Time: PT5M

2. Autolyse

   Cover the bowl with a tea towel and let the mixture rest for 30 minutes. This allows the flour to absorb water and gluten to start developing.

   Time: PT30M

3. Add Starter

   Sprinkle 145 g active sourdough starter over the dough and mix with your hand until fully incorporated.

   Time: PT5M

4. Rest After Starter

   Cover again with the tea towel and let rest for another 30 minutes.

   Time: PT30M

5. Incorporate Salt

   Dimple 20 g salt into the dough with your fingertips, then fold and knead until the dough is smooth and the salt is fully dissolved.

   Time: PT5M

6. Bulk Fermentation – First Fold

   Perform the first stretch‑and‑fold directly in the bowl, then cover and let rest for 30 minutes.

   Time: PT5M

7. Bulk Fermentation – Second Fold

   After the 30‑minute rest, perform the second stretch‑and‑fold, cover, and rest another 30 minutes.

   Time: PT5M

8. Bulk Fermentation – Third Fold

   Perform the third stretch‑and‑fold, cover, and let rest for a final 30 minutes.

   Time: PT5M

9. Bulk Fermentation – Rise

   Let the dough continue to ferment at room temperature until it has increased by 40‑50% and shows bubbles on the surface (approximately 4‑6 hours).

   Time: PT5H

10. Pre‑Shape and Bench Rest

    Turn the dough onto a lightly floured surface, divide into two equal pieces, shape each into a loose round, then let rest for 30 minutes covered with a towel.

    Time: PT40M

11. Final Shaping – Turkey Form

    Shape each piece using the “head, shoulders, knees & toes” method, creating a tight seam. Roll tightly to seal, then place each loaf seam‑side up in a floured banneton.

    Time: PT10M

12. Cold Retardation

    Cover the bannetons and refrigerate overnight (about 12 hours).

    Time: PT12H

    Temperature: 4°C

13. Preheat Dutch Oven

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

    Time: PT1H

    Temperature: 450°F

14. Score and Form Turkey Features

    Remove the dough from the fridge, place on parchment. Cut shallow incisions on each side (1‑2 in) to create wing flaps, fold them over and secure with toothpicks. Cut separate side pieces for drumstick legs, shape, and attach lower on the body.

    Time: PT15M

15. Bake Covered

    Transfer the parchment with the shaped loaf into the preheated Dutch oven, cover, and bake for 20 minutes.

    Time: PT20M

    Temperature: 450°F

16. Bake Uncovered

    Remove the lid and toothpicks, bake uncovered for an additional 10 minutes or until the crust is deep golden and crisp.

    Time: PT10M

    Temperature: 450°F

17. Cool

    Transfer the loaf to a wire rack and let cool completely (at least 1 hour) before slicing.

    Time: PT1H

Nutrition Facts

Calories

1820

Protein

60 g

Carbohydrates

380 g

Fat

4 g

Fiber

30 g