Did my normal sourdough, 50g starter, 12 g salt, 350g water, 100g ww 400g bread flour. Mix all together, 3 rounds of stretch and folds 45 min apart. Bulk ferment until doubled, shaped, then cold ferment for 12 hours.
Generously sprayed down with water before putting in Dutch oven. 450 for 21 lid on, then buttered down, 5 min lid off, buttered down again, 8 more mins to brown.
The family were fans of the look and taste apparently since it was all gone that night.
by killtheorcs
4 Comments
Looks more like turkey than actual turkey.
Did you cut into turkey shape before or after proofing?
I call dibs on the drumstick!
This is either cursed or genius 😂 either way looks delicious