Prepare the Sourdough Dough

• In a large mixing bowl, combine ½ cup sourdough starter and 1⅓ cups water. Stir until the starter is mostly dissolved.
• Add 3½ cups all-purpose flour and 1½ teaspoons salt
• Mix until a shaggy dough forms and no dry flour remains.
• Cover the bowl and allow the dough to rest for 30 minutes.

Stretch and Fold the Dough

• With slightly damp hands, gently stretch one side of the dough upward and fold it over the center.
• Rotate the bowl and repeat on all four sides.
• Cover and rest for 30 minutes. Repeat this process 2–3 more times to help develop the gluten and strengthen the dough.

Allow the Dough to Ferment Overnight

• Cover the bowl and leave the dough at room temperature overnight, approximately 10–12 hours, or until it has become noticeably puffy, airy, and increased in volume. Fermentation time will depend on the temperature of your kitchen and the activity of your sourdough starter. Avoid allowing the dough to become overly fermented.

Divide and Shape the Dough Before Refrigerating

• The following morning, gently turn your fermented sourdough dough onto a lightly floured work surface.
• Using a sharp knife or dough scraper, carefully divide the dough into two portions. Reserve approximately one-quarter of the dough for Rudolph's antlers, ears, and nose, leaving the larger portion for his chubby little head.
• Shape the larger portion into a smooth, slightly oval boule, gently creating surface tension without pressing out too much air.
• Place the larger dough portion into a floured banneton basket, seam-side up.
• Place the smaller reserved portion of dough into a separate, lightly floured, covered container.
• Refrigerate both portions for approximately 8–10 hours. Dividing the dough before refrigeration helps preserve the structure of the cold-proofed loaf and prevents unnecessary deflation when you're ready to assemble Rudolph.

Shape Rudolph's Antlers and Ears

• Remove the smaller reserved portion of sourdough dough from the refrigerator, leaving the larger portion chilled. Line a baking tray with parchment paper.
• Using the smaller pieces of dough, shape two thick antlers with rounded branches. Position them near the top of the parchment-lined baking tray, leaving enough room for Rudolph's head.
• Next, shape two smaller, pointed ears and position one on each side of the antlers.
• Gently press the pieces together where they meet so they will connect during baking.

Add Rudolph's Chubby Head

• Remove the larger portion of chilled sourdough dough from the refrigerator and gently turn it out of the banneton, positioning it over the lower ends of Rudolph's antlers and ears.
• Gently adjust the dough to create Rudolph's adorable, chubby reindeer face.
• Lightly dust the surface with flour to create a rustic, snowy appearance.

Shape Rudolph's Round Nose

• Take a small reserved piece of dough and roll it into a smooth ball.
• Gently flatten the bottom and position it toward the lower center of Rudolph's face.
• Press lightly to help the nose adhere to the main loaf.
• Using a bread lame or sharp knife, carefully score a shallow circle around the raised nose to help define its shape.

Score Rudolph's Face and Antlers

• Using a sharp bread lame, gently score two curved lines above the nose to create Rudolph's closed, smiling eyes.
• Keep these facial scores shallow to prevent them from opening too widely during baking.
• Add a few decorative scores to the antlers and ears to create texture and definition.
• For the best results, avoid making deep decorative cuts across Rudolph's face, as the dough will expand while baking.

Bake Rudolph's Sourdough Bread

• Preheat your oven to 425°F (220°C).
• Place Rudolph on his parchment-lined baking tray and bake for approximately 35–45 minutes, or until the loaf is golden brown, the crust is firm, and the center reaches approximately 205–210°F.
• Check the loaf periodically, especially the antlers and ears, since these smaller pieces may brown faster than the main loaf.
• If necessary, loosely cover the smaller pieces with aluminum foil to prevent excessive browning.

Cool the Sourdough Reindeer

• Carefully remove Rudolph from the oven and transfer him to a wire cooling rack.
• Allow the bread to cool completely before decorating or slicing.

Give Rudolph His Famous Red Nose! (Optional)

• Once the sourdough bread has completely cooled, use a red edible food-color marker to carefully color the raised center of Rudolph's nose.
• For more even coverage, you can also use a small, food-safe paintbrush with red edible food coloring.
• Allow the coloring to dry before serving or photographing your adorable Christmas sourdough bread.
• Your homemade Rudolph the Red-Nosed Reindeer Sourdough Bread is now ready to become the cutest little centerpiece on your Christmas table!