# What You Need:
→ Dough
01 - 3 ½ cups bread flour (500 g)
02 - 1 ½ cups water (350 g, room temperature)
03 - ⅓ cup active sourdough starter (100 g, 100% hydration)
04 - 2 teaspoons 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 - Extra flour for dusting
→ Optional Topping
08 - 1 egg for egg wash (omit for vegan option)
09 - Seeds (poppy, sesame, or flax) for feather accents
# Steps:
01 - Mix flour and water in a large bowl until just combined. Cover and let rest for 30–45 minutes to hydrate.
02 - Add sourdough starter and sea salt to the dough. Mix until fully incorporated and no dry streaks remain.
03 - Perform 3–4 sets of stretch and folds over 2 hours, spacing them 30 minutes apart to develop gluten structure.
04 - Cover and ferment at room temperature (70–74°F) for 5–7 hours until doubled in volume and bubbly with visible fermentation bubbles.
05 - Turn dough onto a lightly floured surface. Shape into one large oval (body), one small round (head), and several teardrop shapes (tail feathers and wings).
06 - Arrange on parchment paper: place the oval body, attach the head using water as adhesive, and position feathers and wings around the body. Score feather details with a sharp knife or lame.
07 - Press black olive pieces or peppercorns into the dough for eyes. Shape a small wattle from red bell pepper or dough and attach to the head.
08 - Cover and proof at room temperature for 1–2 hours until the dough is slightly puffy and holds a gentle indentation when touched.
09 - Preheat oven to 450°F with a baking stone or steel inside for at least 30 minutes to ensure proper heat retention.
10 - Brush assembled loaf with egg wash for golden shine and sprinkle seeds as desired. Omit for vegan version or substitute with plant milk.
11 - Slide bread on parchment onto the preheated stone. Bake at 450°F for 20 minutes with steam, then reduce temperature to 400°F.
12 - Continue baking at 400°F for 20 additional minutes until deeply golden brown and the loaf sounds hollow when tapped on the bottom.
13 - Transfer to a wire rack and cool completely before slicing or serving to prevent gumming in the crumb.
