Fibonacci Spiral Growth Bread (Printable)

A visually striking loaf with layered spiral segments, featuring nuts, seeds, and savory additions for texture.

# Components:

→ Dough Base

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

→ Fibonacci Spiral Additions

06 - 1 tablespoon toasted sunflower seeds
07 - 2 tablespoons chopped walnuts
08 - 3 tablespoons pumpkin seeds
09 - 1/3 cup grated hard cheese (Gruyère or Parmesan)
10 - 1/4 cup chopped sun-dried tomatoes, drained
11 - 1/3 cup pitted and chopped mixed olives
12 - 1/3 cup sautéed spinach, well-drained

# Directions:

01 - Combine flour and water in a large bowl and mix until just combined. Cover and let rest for 30 minutes.
02 - Add sourdough starter or yeast, salt, and olive oil to the mixture. Mix until a sticky dough forms, then knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
03 - Place dough in a lightly oiled bowl, cover, and allow it to rise at room temperature for 8 to 12 hours until doubled in size.
04 - Transfer dough onto a lightly floured surface and divide it evenly into seven portions.
05 - Knead each spiral addition progressively into one dough portion, starting with sunflower seeds and ending with sautéed spinach in the largest portion.
06 - Roll each portion into a rope. Coil them around a central point on a parchment-lined baking sheet in ascending order, pressing ends together to seal the spiral.
07 - Cover loosely and allow the spiral to rise for 1.5 hours until puffy.
08 - Preheat oven to 445°F and place an empty tray on the lowest rack to create steam.
09 - Dust the loaf lightly with flour and slash spiral lines with a sharp blade to facilitate expansion.
10 - Pour one cup of hot water into the tray to produce steam, then bake the loaf for 40 minutes, rotating halfway, until golden and crusty.
11 - Transfer bread to a wire rack and cool completely before slicing.

# Expert Advice:

01 -
  • It's genuinely show-stopping—your guests will photograph it before eating, I promise.
  • Each spiral segment offers a different flavor and texture journey, making every bite feel intentional and surprising.
  • The long, slow fermentation develops incredible depth and complexity that no quick bread can match.
  • You'll feel like an artist and a scientist at the same time, which is honestly the best kitchen feeling.
02 -
  • The spinach must be cooked and completely drained—even the slightest extra moisture will throw off your dough's hydration and result in a sticky, unmanageable mess that won't hold its shape. I learned this the hard way with a puddle of dough that refused to cooperate.
  • Don't skip the autolyse rest; it genuinely cuts your kneading time in half and develops gluten almost automatically. This is one of those moments where patience creates better results than effort.
  • Your oven temperature and steam are everything for crust development. A dark, crispy crust is what separates artisan bread from dense, pale loaves. If your oven runs cold, your crust will suffer, so consider using an oven thermometer.
03 -
  • If your spiral doesn't look perfect when you shape it, don't worry—the oven spring (the dramatic rise that happens in the first 10 minutes of baking) will hide almost any shaping sins. Beauty comes partly from technique and partly from acceptance.
  • Use a kitchen scale for this recipe. The increasing portions of toppings need to be proportional, and weighing guarantees accuracy that measuring cups can't provide. This is especially true for the spinach, which compresses dramatically when cooked.
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