Tiny Turkey Loaves
Serves 12
150 mins prep
38 mins cook
188 mins total
These tiny turkey sourdough loaves are the perfect, festive side dish/ centerpiece for the season! These are fully fermented and flavorful sourdough loaves that are cut and baked to crispy, cute perfection.
Garnishing
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In the morning, feed your sourdough starter.
When your starter has peaked, assemble your dough.
Dough Assembly
Whisk together the water and bubbly starter until a milky liquid forms. Add in the flour and salt. Mix together until a shaggy dough forms.
Let rest for 45 minutes.
After resting, work your dough into a semi – smooth ball by pulling one side of the dough up and over, rotating the bowl, and repeating until the dough appears smoother (about 30 seconds).
Cover and let rest for another 45 minutes.
After resting, perform your first set of stretch and folds, or coil folds. They do the same thing.
Perform 2-4 more stretch and folds anywhere from 30 minutes-1 hour apart.
Cover with a damp tea towel or bowl cover and let it rest on the counter overnight (8-10 hours).
In the morning, your dough should have doubled in size. Turn over onto a lightly floured workspace. Separate the dough into 6 equal pieces (280 – 300 grams each).
Shape each piece like you would a regular round artisan loaf, only this one is smaller.
Place seam-side up into a proofing basket and place all 6 baskets onto a baking sheet for easier transferring. Cover with plastic wrap and place the whole tray of dough into your fridge for 2 hours or up to 3 days.
When you're ready to bake, preheat the oven to 450 degrees.
Make your turkey shapes
Use your bench scraper to cut wings into the sides of your dough. Cut at a diagonal 3 quarters of the way down the dough (approx. half the length of your bench scraper)
Then, chop off the bottom sides (at an angle) of the dough to create the legs, and a sharp point at the bottom of the dough.
Take the detached pieces and attach them back onto the body of the dough as the legs.
Cross the wings together to secure them onto the body, and do the same with the legs, pinching them in the middle.
Take a bread lame to score a shallow mark in the middle (belly) of the turkey.
Sprinkle with a touch of cinnamon.
Baking
Place all 6 tiny turkey loaves onto a large parchment lined baking sheet.
Place an oven-safe shallow dish (I use my cast iron skillet) on the bottom rack of the oven. Pour boiling water in the dish and close the oven immediately to trap in the steam.
Bake for 18 minutes with steam, then remove the dish with water and bake for an additional 18-20 minutes until golden and crispy.
Immediately out of the oven, brush the bread birds with melted butter for an extra glossy turkey shine.
Tie a bow with a piece of butcher's twine and place a sprig of thyme in the middle.
Serve with butter, and enjoy!
