Fibonacci Spiral Growth Bread (Print Version)

Artisan bread crafted with spiraled layers of seeds, nuts, and cheese for a crisp crust and tender crumb.

# What You'll Need:

→ Dough Base

01 - 4 cups strong bread flour
02 - 1.5 cups lukewarm water
03 - 3.5 oz active sourdough starter or 0.25 oz instant yeast
04 - 2 teaspoons fine sea salt
05 - 1 tablespoon olive oil

→ Fibonacci Spiral Additions

06 - 1.4 tablespoons toasted sunflower seeds
07 - 2 tablespoons chopped walnuts
08 - 2.8 tablespoons pumpkin seeds
09 - 3.5 tablespoons grated hard cheese (e.g., Gruyère or Parmesan)
10 - 4 tablespoons chopped sun-dried tomatoes, drained
11 - 5 tablespoons mixed olives, pitted and chopped
12 - 5.5 tablespoons sautéed spinach, well-drained

# How to Make It:

01 - Combine flour and lukewarm water in a large bowl and mix until just combined. Cover and let rest for 30 minutes.
02 - Add active sourdough starter or yeast, sea salt, and olive oil to the dough. Mix until sticky dough forms, then knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
03 - Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 8 to 12 hours until doubled in size.
04 - Turn out the risen dough onto a lightly floured surface and divide it into seven equal portions.
05 - Gently knead each addition—starting with sunflower seeds and increasing in quantity per portion—into each dough piece, ending with spinach in the final portion.
06 - Roll each portion into a rope. Coil the ropes around a central point on a parchment-lined baking sheet, forming a spiral. Press ends together to seal.
07 - Cover loosely and let the shaped spiral rise for 1.5 hours until puffy.
08 - Preheat oven to 445°F. Place an empty tray on the oven bottom to generate steam during baking.
09 - Dust the loaf with flour and make spiral slashes with a sharp blade to allow expansion. Pour one cup of hot water into the tray for steam.
10 - Bake the loaf for 40 minutes, rotating halfway through, until the crust is golden brown and crisp.
11 - Transfer the bread to a wire rack and cool completely before slicing.

# Expert Advice:

01 -
  • It's a showstopper that looks impossibly complicated but feels achievable once you understand the spiral logic
  • Every bite tastes different because each segment carries its own flavor profile, from nutty seeds to briny olives to earthy spinach
  • The long fermentation creates a naturally leavened crumb with that tangy, complex depth that makes you feel like a real baker
  • It serves a crowd beautifully, slicing into stunning cross-sections that reveal the spiral like a tree ring
02 -
  • The spiral only works if your portions are roughly equal in size at the start. Once you add ingredients, the density increases, which is intentional, but unequal starting portions create an off-balance spiral that won't look right when sliced.
  • Moisture in your additions will sabotage you. Sun-dried tomatoes and spinach are the biggest culprits. If they're wet, that segment will be dense and heavy, throwing off both texture and the visual appeal of your spiral. Drain and squeeze until they feel almost dry to the touch.
  • Your oven temperature matters tremendously. A calibration error of 20 degrees changes baking time significantly. If you have an oven thermometer, use it. Many home ovens run hot or cold, and you'll know your bread is done by sound and appearance, not just time.
03 -
  • If your kitchen is very warm (above 25°C), reduce the initial rise to 6–8 hours because fermentation accelerates with heat. Watch for the doubling rather than relying on time alone.
  • The spiral will look more defined and visually striking if you dust it lightly with flour right before baking. This flour catches the steam and creates a pale contrast against the golden-brown crust.
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