# Components:
→ Dough
01 - 4 cups bread flour
02 - 1.5 cups water (room temperature)
03 - 0.4 cups active sourdough starter (100% hydration)
04 - 2 teaspoons fine sea salt
→ 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, omit for vegan option)
09 - Seeds (poppy, sesame, or flax) for feather accents
# Method:
01 - Combine bread flour and water in a large bowl until just mixed. Cover and rest for 30 to 45 minutes to hydrate the flour.
02 - Add active sourdough starter and sea salt to the mixture, stirring until fully integrated.
03 - Conduct 3 to 4 sets of stretch and folds over a 2-hour period, spacing each set by 30 minutes to develop gluten.
04 - Cover dough and allow to ferment at room temperature (70–74°F) for 5 to 7 hours until it doubles in size and becomes bubbly.
05 - Turn dough onto a lightly floured surface and shape into a large oval for the body, a small round for the head, and multiple teardrop shapes for tail feathers and wings.
06 - Arrange shaped pieces on parchment paper: place the oval as the body, attach the head with water, and arrange feathers and wings around. Score details using a sharp knife or bread lame.
07 - Insert black olive pieces or peppercorns for eyes and fashion a wattle from a small piece of red bell pepper or dough.
08 - Cover and proof at room temperature for 1 to 2 hours until slightly puffed.
09 - Heat oven to 450°F with a baking stone or steel inside to ensure a hot baking surface.
10 - If desired, brush the assembled loaf with egg wash for shine and sprinkle seeds over the feathers for accentuation.
11 - Transfer the loaf on parchment onto the preheated stone. Bake with steam for 20 minutes at 450°F, then reduce oven temperature to 400°F and bake an additional 20 minutes until crust is golden and sounds hollow when tapped.
12 - Remove from oven and cool completely on a wire rack prior to slicing or presenting.
