How much fun I had making this Turkey Shaped Bread! and I can’t wait to serve it for Thanksgiving and see my family’s faces haha.
I actually don’t enjoy real turkey too much, so this one is definitely my type of turkey!
Enjoy the below video and recipe and PLEASE don’t forget to share your turkey shaped breads with me! by tagging me on instagram here
My turkey shaped bread is actually a pumpkin sourdough bread and here is the recipe to make 2 loaves (you will use both to make the turkey shape) in case you want to try making it:
| Ingredient | Baker’s Math | Grams |
| Water | 42% | 401 |
| Leaven | 20% | 191 |
| Total Flour | 100% | 955 |
| White Flour | 90% | 859 |
| Whole Wheat Flour | 10% | 95 |
| Pumpkin puree | 35% | 334 |
| Salt | 2% | 19 |
| 199% | 1,900.00 |
What brand of flours did I use?
I always prefer King Arthur Flours when working with a sourdough starter as it’s very important to use flours that haven’t been bleached or bromated.
Do I need to make this recipe or I can use any bread recipe?
You can use any bread dough to make this shape! either sourdough or not it doesn’t matter. It the joy of seeing it baked what matters!
Can I use homemade pumpkin puree or canned?
I used canned pumpkin puree from Wegmans for this one! but feel free to use homemade too – it might be even better!
What does leaven mean in this turkey shaped bread recipe?
It means your ripe sourdough starter! so when its doubled and looks happy and bubbly. A good trick to test it, is to see if it floats in water.
Do you want to learn how to make sourdough bread?
Check my online sourdough class here to check out the dates for the upcoming months.
It’s a 12 days class, 10-15 minutes a day max! and we create our own starter and also do our 1st sourdough bread together!
It’s super flexible as I’ve filmed all the lessons and we connect every day to see how you are doing or if you are having any issues so we can work on them together.
Feel free to email me to contact@vituperio.com if you have any questions.
Turkey Shaped Bread
Instructions
- Mix all ingredients in a bowl by hand or in your stand mixer (using the dough hook) untill there are no dry spots.
- Perform folds every 30 minutes for the next 3-4 hours. Your dough should be elastic, extensible and you should see signs of fermentation. The dough should look airy.
- Divide the dough in 2 equal halves, and shaped.
- Using bannetons, flour them with rice flour and place the loaves seam side up.
- Cover with plastic wrap and leave for 12-24 hours in the refrigerator for all the sourdough magic to happen
- Preheat your oven to 480F with the Dutch Oven inside
- In the meantime – shape like a turkey! following the video instructions. You will be using both loaves.
- Score and bake for 20 minutes with the lid on
- Take the lid off after the 20 minutes and bake for an additional 10 to 15 minutes.
TIPS for making this pumpkin shaped bread
I shaped it just before baking it! and I used 2 loaves.
The loaves were already rise and had been in the fridge for 1 day. Having the dough cold makes it easier to handle it.
Also, remember to be confident with the cuts as you don’t want to deflate the loaf!
*Check out that I deflated one of the legs too much and I ended up replacing it.
Enjoy!!