TURKEY SHAPED SOURDOUGH BREAD

This  turkey shaped sourdough bread is made with  just flour, salt, water and starter.Prep Time5 hrsCook Time45 mins19 hrsTotal Time1 d 45 minsCourse: Main CourseCuisine: AmericanKeyword: #sourdoughbread, Turkey shaped sourdough bread Servings: 12 pieces Calories: 141kcal

EQUIPMENT

  • Pyrex bowl
  • kitchen scale
  • 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

NOTES

No there is no need to pre-heat the Turkey roaster. However, if you are using Dutch oven or challenger pan pre-heat the pan.

NUTRITION

Calories: 141kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 261mg | Potassium: 60mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Calcium: 8mg | Iron: 1mg

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