How To Make Turkey Shaped Sourdough Bread Even If You're Not Artistic

Ingredients

• 100 g Whole Wheat Flour (provides flavor and structure)
• 375 g All-Purpose Flour (used in place of bread flour)
• 325 g Water (room temperature)
• 100 g Active Sourdough Starter (fed this morning, 1:45 ratio)
• 10 g Salt (fine sea salt)

Instructions

1. Autolyse

   In a large mixing bowl combine 100 g whole wheat flour, 250 g all‑purpose flour, 125 g extra all‑purpose flour, and 325 g water. Stir until no dry flour remains.

   Time: PT30M

2. Add Starter and Salt

   Add 100 g active sourdough starter and 10 g salt to the autolysed dough. Wet your hand and mix thoroughly until the starter is fully incorporated.

   Time: PT5M

3. Rest

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

   Time: PT30M

4. First Set of Stretch‑and‑Folds

   Perform three stretch‑and‑folds, spaced 15 minutes apart. To stretch‑and‑fold, wet your hand, grab a portion of dough, stretch it upward, then fold it over the rest of the dough.

   Time: PT45M

5. Second Set of Stretch‑and‑Folds

   Perform three more stretch‑and‑folds, this time spaced 30 minutes apart.

   Time: PT90M

6. Bulk Fermentation (Warm Proof)

   Cover the bowl and let the dough ferment in a warm spot (or on top of a warm oven) for about 4 hours, or until it has risen roughly 30‑40 % in volume.

   Time: PT4H

7. Pre‑Shape Rest

   Turn the dough onto a lightly floured surface, let it rest for 20‑25 minutes until the surface is no longer sticky.

   Time: PT25M

8. Shape into a Turkey

   Gently shape the dough into a rough turkey silhouette: a larger “body” and a smaller “head/neck” section. Use a small piece of dough to create a “neck” indentation and a string of dough for the tail feathers. Score the top with a sharp lame to suggest a beak and feather lines.

   Time: PT15M

9. Cold Retard (Overnight)

   Place the shaped dough in a plastic bag, seal, and refrigerate overnight (about 12 hours). This develops flavor and makes the final shape hold.

   Time: PT12H

10. Bake – First Stage

    Preheat the oven to 450 °F (232 °C). Place the chilled loaf on a parchment‑lined baking sheet, cover with a Dutch oven or a large metal bowl, and bake for 15 minutes.

    Time: PT15M

    Temperature: 450°F

11. Bake – Second Stage

    Remove the cover, lower the oven temperature to 425 °F (218 °C), and bake for an additional 15 minutes until the crust is deep golden and the internal temperature reaches 200 °F (93 °C).

    Time: PT15M

    Temperature: 425°F

12. Cool

    Transfer the loaf to a cooling rack and let it cool at least 30 minutes before slicing.

    Time: PT30M

Nutrition Facts

Calories

120

Protein

4 g

Carbohydrates

22 g

Fat

0.5 g

Fiber

2 g