Turkey Sourdough Loaf Pan
A show-stopping turkey-shaped sourdough loaf baked in a loaf pan for easier shaping and consistent results. This festive Thanksgiving bread uses a temperature-adaptive sourdough formula and features a unique loaf pan method that’s more beginner-friendly than traditional Dutch oven versions.
Calories: 140kcal
Equipment
- mixing bowl
- kitchen scale
- bench scraper kitchen scissors, knife
- kitchen twine (100% cotton)
- 2 large loaf pans (i used a 10x5 inch but you could also use 9x5 inch)
- Parchment paper
- banneton or floured towel-lined bowl
Ingredients
Summer/Warm Kitchen (75°F and above):
- 60 g active sourdough starter
- 350 g cool water
- 500 g bread flour
- 10 g salt
Winter/Cool Kitchen (70°F and below):
- 75 g active sourdough starter
- 350 g room temperature water
- 500 g bread flour
- 10 g salt
Instructions
Step 1 - Initial Mix (Autolyse):
- Mix flour, starter, and water together until you have a shaggy, rough dough. Cover and rest for 1 hour to allow the flour to fully hydrate and begin gluten development.
Step 2 - Add Salt:
- After the autolyse, add salt using the wet-hand technique. Wet your hands thoroughly, rub them across the dough surface with the salt, then starting from one corner, slowly turn the dough under while kneading until the salt is fully incorporated and the dough feels smoother.
Step 3 - Bulk Fermentation with Stretch and Folds:
- Perform stretch and folds every hour for 3 hours. For each set: wet your hands, grab one side of the dough, stretch it up until you feel resistance, fold it over to the opposite side, rotate the bowl 90 degrees, and repeat for all four sides. After the third set of folds, let the dough continue bulk fermenting covered at room temperature until it increases 50-70% in size, the surface is no longer sticky, and it passes the jiggle test (jiggles like jello when you shake the bowl).
Step 4 - Pre-Shape:
- Lightly flour your work surface and turn the dough out. Use a bench scraper to gather loose edges toward center. Place hands on opposite sides and gently push toward center while rotating 90 degrees. Continue pushing and rotating 3-4 times until you have a rough round. Cup hands around dough and use small circular motions to create surface tension. Let shaped round rest seam-side down for 20-30 minutes covered with a damp towel.
Step 5 - Final Shape into Boule:
- Flip your pre-shaped round seam-side up. Working around the circle, fold the edges into the center, creating a tight package. Pinch all the folds together in the center to seal. Flip the dough seam-side down and cup your hands around it. Using small circular motions, rotate the dough on the counter to create surface tension and a smooth, taut top. Flip the shaped boule and place it seam-side up in a floured banneton or bowl lined with a floured towel.
Step 6 - Cold Retard:
- Place your banneton in the refrigerator for 8-24 hours for a cold retard. This develops flavor and firms up the dough, making it easier to shape into the turkey.
Step 7 - Rest After Cold Retard:
- Remove banneton from refrigerator and let sit for 30-60 minutes to take the chill off before shaping your turkey.
Step 8 - Shape the Turkey:
- Place a piece of parchment paper on your work surface. Turn out the cold-proofed boule onto the parchment, seam-side up.
- Using kitchen scissors or a sharp knife, make two deep cuts at the bottom third of the loaf, angling outward to create drumstick shapes (about 4-5 inches long). Make two cuts on the upper sides, angling slightly upward for wings (about 3-4 inches long). Leave the center section intact - this becomes the turkey’s body. Gently pull the leg portions outward and down slightly to emphasize the drumstick shape. Adjust wing sections to angle upward naturally.
- Cut a piece of kitchen twine about 6 inches long and tie the legs and wings (optional) together to hold the turkey shape, securing everything in place. Gently tuck any loose edges to refine the turkey silhouette.
Step 9 - Place in Loaf Pan:
- Carefully transfer your shaped turkey (still on the parchment paper) into your loaf pan by lifting the parchment edges and lowering it into the pan.
Step 10 - Preheat Oven:
- Preheat your oven to 450°F (230°C).
Step 11 - Bake Covered:
- Place your turkey-shaped dough in its loaf pan into the oven. Place another bread pan upside down on top, covering your turkey completely to create a mini Dutch oven effect. Bake for 30 minutes with the lid on to trap steam for maximum oven spring and crust development.
Step 12 - Bake Uncovered:
- Carefully remove the top pan after 30 minutes. Continue baking for an additional 10-15 minutes until deeply golden brown. The turkey is done when the internal temperature reaches 200-210°F, the crust is deep golden brown, and the bottom sounds hollow when tapped.
Step 13 - Cool Completely:
- Remove from oven and let cool completely before slicing - at least 2 hours. Cutting too early releases steam and creates a gummy texture.
Notes
Temperature Adaptation: In summer, less starter and cool water slow fermentation, preventing over-proofing in warm conditions. In winter, extra starter compensates for cooler temperatures while room temperature water helps activate fermentation.
Timing Flexibility: If you can’t do hourly folds, you can do 2-3 folds spaced further apart, or even skip the last fold if your dough feels strong.
Visual Cues Over Time: Trust your eyes over the clock - visual cues are more reliable than time for determining when bulk fermentation is complete.
Cold Retard Importance: The cold retard is strongly recommended for this recipe because it firms up the dough, making it much easier to cut and shape into the turkey.
Twine: Make sure you’re using 100% cotton, untreated kitchen twine that’s food-safe.
Storage: Wrapped in a tea towel, your turkey will stay fresh for 3-4 days at room temperature. Slice and freeze in portions for up to 3 months.
Thanksgiving Timing: Mix and bulk ferment 2 days before, shape and cold retard 1 day before, then bake Thanksgiving morning 3-4 hours before serving.
See the blog post for additional details.
