Sourdough Turkey Loaf
When I saw someone online making one of these I knew I had to give it a try for Thanksgiving. It was surprisingly way easier to do and turned out better than I expected! Everyone really enjoyed it!!
What were you in charge for dinner this year? Or what was your favorite part?! 🍽️
Dough Ingredients: 🍂
• 500g Bread Flour
• 300g Warm Water
• 100g Sourdough Starter
• 10-15g Sea Salt
• Kitchen Twine
Instructions: 🍂
1. In a large bowl, combine the flour and warm water until a shaggy dough forms. Allow to rest for 30 minutes
2. After resting, add starter and salt. Mix well by hand until everything is combined.
3. Cover bowl and leave on the counter. Every 30 minutes for 2 hours perform a set of stretches and folds.
4. After the final fold, cover the dough again and let rise for 6-8 hours. It should double and appear bubbly/puffy.
5. Gently transfer dough to a lightly floured surface. Shape to size (Round or ). Place shaped dough into a basket seam side up. Cover with a floured towel or plastic wrap and place in the fridge for 8-12 hours.
6. The next day, Place your dutch oven in the oven and preheat it to 450.
7. Remove dough from the fridge and turn it out on some parchment paper and shape your turkey. Don’t forget to tie the legs together!
8. Toss 1-2 ice cubes in the bottom of the dutch oven then, carefully lower the dough into the hot dutch oven.
9. Cover and bake for 20 minutes. Remove the lid mist generously and bake uncovered for another 20 minutes.
10. Take bread out the dutch oven and let completely cool before slicing. (2-4 hours ).
Hope everybody had a great Thanksgiving Day this year! Happy Turkey Day!! 🦃
#lemon8partner #recipeideas #bakewithkaylee #sourdoughrecipe #turkeyorbread @Lemon8 Food
If you're looking to add a creative twist to your Thanksgiving table, making a sourdough turkey loaf is a fantastic and impressive option that combines the art of bread baking with festive fun. This recipe uses simple ingredients: bread flour, warm water, sourdough starter, sea salt, and a kitchen twine to shape your dough into a turkey form. Following the process of mixing, resting, stretching, folding, and proofing for 6-8 hours ensures that your dough develops great texture and flavor. One key to success with sourdough bread is the stretch and fold technique, performed every 30 minutes during the initial bulk fermentation. This method strengthens gluten structure, leading to a better rise and crumb. The long cold fermentation in the fridge for 8-12 hours enhances flavor complexity and makes shaping easier. Remember to generously flour your proofing basket and cover it while chilling. For the turkey shaping, cutting out wings and legs from dough pieces, then twisting the toes together and tying legs with kitchen twine, adds an adorable and realistic detail. Sprinkling cocoa powder mimics a turkey’s roasted color and adds a subtle flavor note. Baking the shaped loaf in a preheated Dutch oven at 450°F with ice cubes to create steam promotes a beautiful crispy crust. Misting with water midway through baking helps maintain moisture. Allowing the bread to cool completely (2-4 hours) before slicing is essential to develop the crumb structure and avoid crushing the loaf. This sourdough turkey loaf is more than just eye-catching; it brings a rich, tangy flavor and satisfies bread lovers. Whether you're a seasoned baker or a curious beginner, this sourdough turkey loaf recipe offers a fun, hands-on experience that guests will admire. Plus, asking friends and family what they were responsible for at dinner or their favorite holiday dish is a great way to share food stories and create memorable moments around the table. Give this festive bread a try and add a homemade conversation piece to your Thanksgiving feast!
