1. Prepare Your Workspace and Dough: Lightly dust a clean work surface with all-purpose flour. Take your prepared sourdough loaf and gently turn it out onto the floured surface. If your dough is very sticky, add a little more flour to your hands and the surface, but avoid over-flouring, which can make the dough tough.

2. Divide and Shape the Main Body: For a pan bunny, cut off about two-thirds of the dough. Gently shape this larger piece into a smooth, round or oval body for your bunny. Place it onto a baking sheet lined with parchment paper. This will be the main part of your animal.

3. Form the Head and Ears: From the remaining one-third of the dough, cut off a smaller portion for the head. Shape it into a smaller ball or oval and attach it to the main body, gently pressing to ensure it sticks. Then, divide the rest of the dough into two equal pieces for the ears. Roll each piece into a log, then flatten slightly and pinch one end to create a pointed ear shape. Attach these to the top of the head, pressing firmly.

4. Add Details and Decorate: If you’re making a bunny, you can use small raisins or chocolate chips for eyes. Gently press them into the dough where the eyes would be. For a nose, you might pinch a tiny piece of dough or use another small raisin. Get creative with other shapes too! For instance, you could roll out dough and use cookie cutters for stars, hearts, or letters.

5. Apply the Egg Wash: In a small bowl, whisk the large egg with a tablespoon of water or milk until well combined. Using a pastry brush, gently brush the entire surface of your shaped sourdough with the egg wash. This will give it a beautiful golden-brown crust and help any seeds stick. If desired, sprinkle sesame seeds or poppy seeds over the egg-washed dough for added texture and flavor.

6. Bake Until Golden: Preheat your oven to 375 F (190 C). Carefully transfer the baking sheet with your shaped sourdough to the preheated oven. Bake for 20-25 minutes, or until the shapes are beautifully golden brown and sound hollow when tapped on the bottom. The exact time will depend on the thickness of your shapes.

7. Cool and Serve: Once baked, remove the baking sheet from the oven and transfer the sourdough shapes to a wire rack to cool slightly. This allows them to firm up and prevents the bottom from becoming soggy. Serve warm or at room temperature.