# What you need:
→ Dough
01 - 17.6 oz bread flour (500 g)
02 - 12.3 oz water room temperature (350 g)
03 - 3.5 oz active sourdough starter 100% hydration (100 g)
04 - 0.35 oz fine sea salt (10 g)
→ Decoration
05 - 1-2 black olives or peppercorns for eyes
06 - 1 small piece red bell pepper or dough for wattle
07 - Additional flour for dusting
→ Optional Topping
08 - 1 egg for egg wash skip for vegan option
09 - Seeds poppy sesame or flax for feather accents
# How to make it:
01 - Mix bread flour and water in a large bowl until just combined. Cover the bowl and let the mixture rest for 30-45 minutes to develop gluten structure.
02 - Add active sourdough starter and fine sea salt to the autolyse mixture. Mix thoroughly until all ingredients are fully incorporated and the dough begins to develop cohesion.
03 - Perform stretch and fold technique 3-4 times over a 2-hour period, spacing each set 30 minutes apart. This strengthens the gluten network without overworking the dough.
04 - Cover the dough and allow it to bulk ferment at room temperature (70-74°F) for 5-7 hours. The dough should double in volume and display visible bubbles throughout.
05 - Turn the dough onto a lightly floured surface. Gently shape one large oval for the body, one small round for the head, and several smaller teardrop shapes for tail feathers and wings.
06 - Arrange components on parchment paper, placing the oval body as the base. Attach the head using a small amount of water as adhesive. Position feathers and wings around the body, scoring feather details with a sharp knife or lame.
07 - Place black olive pieces or peppercorns as eyes. Form a small wattle shape from red bell pepper or reserved dough and attach to the face area.
08 - Cover the assembled loaf and proof at room temperature for 1-2 hours. The dough should become slightly puffy and show signs of increased volume.
09 - Preheat oven to 450°F with a baking stone or steel positioned on the middle rack. Allow at least 30 minutes for thorough heating to ensure proper oven spring.
10 - For a glossy finish, brush the assembled loaf with egg wash and sprinkle seeds as desired. Omit this step for a vegan version or substitute with plant milk.
11 - Slide the bread on parchment onto the preheated stone. Bake at 450°F for 20 minutes, creating steam in the oven for a crisp crust.
12 - Reduce oven temperature to 400°F and continue baking for 20 additional minutes. The loaf should develop a deep golden color and sound hollow when tapped on the bottom.
13 - Transfer the finished bread to a wire rack and allow to cool completely before serving. This prevents the crust from becoming soggy and ensures proper texture development.
