This turkey shaped sourdough bread is made with just flour, salt, water and starter. Naturally leavened carb rich Turkey can be centerpiece in your Thanksgiving Table.
Shaped breads
It is fun to play with dough as play dough and make your artistic creations. Earlier I have tried yeasted turkey shaped bread. I have shaped dog, bird using sourdough bread dough.
What is best way to engage kids in the baking?
Make the festival or holiday baking fun. You can also use sourdough just like other bread dough. But it requires extra time one. As sourdough doubles slowly.
Jump to:
How to make this sourdough bread?
You need following ingredients to make this bread
Sourdough starter . I used 100% hydration 40 : 10 bread flour and Whole Wheat flour. If you don’t have active sourdough starter in hand, make one with recipe in this website. ( 20% of the dough )
Bread flour : I used artisan bread flour ( 87.5%) . Always use high protein bead flour
Whole wheat flour : Use whole grain whole wheat flour ( 12.5% of total flour )
Water : Keep the hydration around 75% so that you will be able to score the dough .
Salt : Adds taste to the bread as well as adjust the rate of fermentation.( 2%)
Rosemary, pepper, and garlic powder: You can add to topping.
Cocoa powder and red chili powder : for decoration. This combo gives amazing Turkey color so don’t miss this.
See recipe card for quantities.
Thus, you get a whole carbs version of Turkey sourdough Bread. Which not only looks cute but also taste delicious too
Since it is a sourdough bread it requires one day, if you are not having enough time in hand, try this instant yeast version, it will be ready in 2-3 hours
Instructions
First make the dough with starter, flour, salt, and water. After a bulk fermentation 5 hours. Shape and set aside the dough for proof overnight in the refrigerator.
Then next morning shape the dough.
After baking the turkey shaped sourdough
Variations
Rosemary, garlic, chive will make it more flavor rich sourdough bread. You either add to dough as well as topping.
You can increase quantity of whole grains in the bread, however more than 50% of wholegrains can make the bread dense.
Tips to make perfect Turkey Shaped Sourdough bread
Always use 75% hydration of dough. If you use more, you won’t be able to score the dough.
After transferring from the banneton don’t brush the dough with rice flour. Then Turkey leg shape won’t attach to the body.
Make a combo of coca powder and paprika and sprinkle on the top of the dough to get characteristic color after baking.
While scoring make sure not to make a deep score in the dough.
Only two leg part of dough you need to cut it out. While making wings
Second, bread dough rapidly expands when it is first placed in the oven known as “oven spring” and scoring controls this expansion. Bakers score their loaves to prevent them from cracking—and to give the dough a helpful boost and decide to where to open.
Baking Schedule For this Bread
Autolyse the Flours with water 12.30 A.M
Incorporate the starter into the dough 1.00 P.M
Add salt into dough around 1.30 P.M
After 1 hour stretch and fold the dough around 2.30 P.M
Then around 3.30 P.M stretch and fold the dough once again
Around 4.30 P.M Laminate the dough.
Pre-shape at 6.00 P.M.
Shape the dough 6.15 P.M
Cold Retard/ Refrigerator Overnight up to 14 hours
Bake at 7.00 A.M
Equipment
For making this bread you need to have weighing balance, Dutch oven, and Pyrex bowl.
Storage
This Sourdough Bread will remain fresh for first 4-5 days. For long time storage you can freeze the bread by slice them and wrap individually
Turkey Shaped Sourdough Bread
Equipment
- Turkey Roaster
Ingredients
Dough
- 350 g Bread flour
- 50 g Whole wheat flour
- 50 g Rye flour
- 90 g starter
- 325 g water
- 8 g salt
Topping
- Rosemary sage, pepper mix ( ¼ teaspoon each )
- Cocoa powder + paprika mix 1 tablespoon each for sprinkling.
Instructions
Autolyse
- When you are ready to make the dough. Mix all the flours in 325g water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes
Make Dough
- After 30 minutes incorporate starter into the autolyzed dough
- Then after 30 minutes add salt . Mix well and cover the dough again and set aside
Stretch and fold
- Then do two stretch and fold the dough at 1 hour interval. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough..
Laminate the dough
- Thirty minutes after last coil fold do a lamination of the dough. Means spread the dough into thin sheet and fold them into a letter fold.
Shaping the dough
- Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
- Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
Cold Proof
- After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
Score and Bake
- When you are ready to bake preheat oven to 500°F/ 260°C.
- Remove the dough from the proofing basket and score .
- First make two cut on the top part of the dough which make it Turkey wing. Then bottom two cut of the dough which make the legs.
- Tie the leg with twine. Then score the breast part of the turkey. Sprinkle rosemary, sage, pepper mix on the top. and dust with cocoa powder- paprika mix. which gives color to the bread when it is baked.
- Transfer to Turkey roaster and close the lid and immediately place the top back on and return to the oven.
- At 475°F/246.1°C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 20 minutes with lid.
- After 10 minutes remove the top of the Turkey roaster and rotate the pan. Continue to bake the bread for another .5 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
- If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
- Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy
Video
Notes
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Elizabeth says
Such a fun loaf for Thanksgiving! Cute and delicious!
Jacqueline says
I love this unique sourdough bread recipe. I made it last Christmas and will be making it again this year!
Juyali says
I can't wait to make this again! I made it last year and it was such a great success!
Swathi says
This worked exactly as written, thanks!
Swathi says
Heather says
Hi. I am making this but confused. Recipe says rye flour but there is no other mention of it. I already added it but I don't know if this is correct.
Thank you
Swathi says
I added to the bread dough, you can use any favorite to make this turkey bread. If you didn't added any rye flour that is also fine. Shape is key in this bread.
Amy Liu Dong says
I love the look of this bread, so cute and looks really delicious!
tiannaskitchen says
this is such a fun and creative way to have bread at thanksgiving
Suja Manoj says
Great Job Swathi! Beautiful bread.
Everything Enchanting says
This looks so unique and delicious 😍 Very creative! I'll try it someday soon ❤️
Tasheena says
This is such a fun idea perfect for Thanksgiving dinner.
Lynndee says
I love the creativity! Great job! And I love sourdough bread. So good!
Lindsay says
Question in the recipe it says 325g of water and in step 1 it says 335g of water and then in step 2 after autolyse it says add salt and rest of water.
If the recipe calls for 325 grams of water then there would be no more water to add
Is it 335grans or 325 or more than that? Thank you!! I want to make this but need to make sure the measurements are correct.
Swathi says
Hi Lindsay, use only 325g of water. Not more than that. Thanks
Karla says
Very creative! I would have never thought about making a loaf of bread look like poultry! Well done!
Erin Filips says
Do you recommend preheating the roasting pan in the oven while you are scoring the bread?
Swathi says
No there is no need to pre-heat the Turkey roaster if using. If you are using Dutch oven or challenger pan pre-heat the pan.
MELANIE EDJOURIAN says
Ha, that's such a clever idea. I love how creative that is. It looks amazing!
Melanie says
This is so cute and clever! Totally a show-stopper for Thanksgiving!
Beth Pierce says
Engaging the kids in the Kitchen is always fun. This turkey-shaped bread is new to us!
Jei Laine says
Oh this is perfect for Thanksgiving day! My family will surely love this.
Richelle Milar says
Oh my! This is such a really amazing recipe! This is so fun to make I'm surely gonna try this!
Amber Myers says
This would be perfect for Thanksgiving. I love it! And I love sourdough bread so it' s a win/win.
nancy says
lol what a cute sourdough bread
Tara Pittman says
My boys made bread shaped like a frog last year. So I will have them make this.
Glenda says
Swathi, you are such a talent! It's absolutely gorgeous and I can only imagine how delicious it must be. Happy Thanksgiving!
Swathi says
Thank you yes it is delicious bread.
Kayla DiMaggio says
OMG how fun is this! I am not creative but I brought this to a friendsgiving and people raved!
Swathi says
Yes this is really fun bread to make. Thank you