Turkey-Shaped Sourdough Bread

My neighbor laughed when I told her I was shaping bread into a turkey for Thanksgiving, but the moment it emerged from the oven golden and imposing on the table, even the skeptics were pulling out their phones. There's something unexpectedly joyful about turning something as humble as flour and water into a centerpiece that makes people smile before they even take a bite. I've made this three years running now, and honestly, watching the feathers puff up in the oven never gets old.

Last year my six year old niece helped me attach the wings and insisted the turkey needed bigger eyes, so we added extra peppercorns and she was so proud she told everyone at dinner she'd made it herself. The bread disappears faster than any side dish, and people still talk about the year we had 'that amazing turkey bread' at Thanksgiving dinner.

Ingredients

• 500 g bread flour: High protein flour creates the structure needed for shaping and holds up during the long bake without collapsing
• 350 g water room temperature: Hydration that gives you an open crumb while still being manageable for all the shaping work
• 100 g active sourdough starter: Use your starter at peak activity, bubbly and doubled, for the best rise and that signature tang
• 10 g fine sea salt: Don't skip or reduce this, it's crucial for flavor and strengthening the gluten structure
• 1 2 black olives or peppercorns: These become the eyes that give your bread turkey personality and make the whole thing come alive
• 1 small piece red bell pepper or dough: The wattle is that little detail that makes people do a double take and realize it's actually bread
• Additional flour: Keep plenty handy for dusting your work surface since you'll be handling the dough extensively
• 1 egg optional: Skip for vegan or brush with plant milk, though egg wash gives the feathers that gorgeous burnished shine

Instructions

Mix the dough base:

Combine flour and water in a large bowl until just combined, cover and let rest for 30 to 45 minutes to let the flour hydrate properly

Incorporate starter and salt:

Add your active sourdough starter and sea salt, mixing until fully incorporated and the dough starts to develop some structure

Build strength through folding:

Perform 3 to 4 sets of stretch and folds over 2 hours, waiting 30 minutes between each set, which develops the gluten needed for shaping

Let it rise:

Cover and bulk ferment at room temperature for 5 to 7 hours until doubled in size and bubbly with a jiggly consistency

Shape the turkey parts:

Turn dough onto a floured surface and shape one large oval for the body, a small round for the head, and several teardrop shapes for tail feathers and wings

Assemble your bird:

Arrange on parchment paper with the oval as the body, attach the head using water as glue, and position feathers and wings around the body

Add the details:

Score feather patterns with a sharp knife, press in olive pieces or peppercorns for eyes, and attach the red pepper wattle

Final proof:

Cover and let proof at room temperature for 1 to 2 hours until slightly puffy and the dough springs back slowly when touched

Preheat thoroughly:

Heat your oven to 450°F with a baking stone or steel inside for at least 45 minutes to get that blast of heat for oven spring

Add optional shine:

Brush with egg wash if desired and sprinkle seeds on the feathers for extra texture and visual interest

Bake with steam:

Slide the bread on parchment onto your preheated stone, bake at 450°F for 20 minutes with steam, then reduce to 400°F for 20 more minutes

Cool completely:

Let cool on a wire rack for at least an hour before slicing to set the crumb and prevent the bread from becoming gummy

Save

My brother in law, who never touches bread at Thanksgiving, ate three slices of this last year and kept saying he couldn't believe it was actually shaped like a turkey. Something about the whimsy makes people more willing to try it, and then they discover it's genuinely delicious sourdough.

Shaping Success Secrets

Keep your hands well floured while shaping and work quickly since the more you handle the dough, the warmer it gets and the harder it is to maintain those crisp shapes. If a piece feels too sticky, lightly flour it and your hands, but don't over flour or you'll get dry spots.

Steam Makes The Difference

Create steam by throwing a handful of ice cubes into a hot pan on the bottom rack right as you load the bread, or use a Dutch oven with the lid on for the first 20 minutes. That steam keeps the crust soft longer, allowing those feather details to puff up dramatically before setting.

Timing Your Bake Perfectly

The turkey needs to cool completely before you cut into it or the crumb will be dense and gummy, but plan to serve it within 4 to 6 hours for the best texture. If you need to make it ahead, bake it the day before and refresh it in a 350°F oven for 10 minutes before serving.

• Set up all your decorations and toppings before you start shaping so you're not scrambling with sticky hands
• Have your parchment paper ready on a peel or the back of a baking sheet before assembling the turkey
• If any pieces detach during baking, use them as 'tasting pieces' so guests can try the bread without cutting into your masterpiece

Save

This bread has become the thing my family looks forward to most, and I love that something so simple brings so much joy to our table.

Recipe Questions & Answers

→ Can I make this without a sourdough starter?

While this is specifically designed for sourdough, you could substitute with instant yeast (7g), though you'll lose the characteristic tangy flavor and will need to adjust fermentation times significantly.

→ How do I keep the turkey shape intact during baking?

Use water to attach the pieces securely, avoid over-proofing which can cause spreading, and ensure your oven is fully preheated. The initial high heat helps set the shape quickly.

→ What's the best way to create steam in the oven?

Place a metal pan on the bottom rack and add boiling water just before baking, or use a Dutch oven for the first 20 minutes. Steam helps develop a crispy, golden crust.

→ Can I prepare the dough the night before?

Yes, after bulk fermentation, shape the turkey and refrigerate overnight for a cold proof. Bring to room temperature for 30-60 minutes before baking.

→ How should I store leftover bread?

Store at room temperature in a paper bag or bread box for 2-3 days. Avoid plastic bags as they soften the crust. Freeze slices for longer storage up to 3 months.

→ What if my dough is too sticky to shape?

Lightly flour your work surface and hands, but avoid adding too much flour which can make the bread dense. Wet hands can also help handle sticky dough without compromising texture.