Fibonacci Spiral Growth Bread (Printable Version)

Artisan loaf shaped in a Fibonacci spiral with layered seeds, nuts, and vegetables for rich texture.

# Ingredient List:

→ Dough Base

01 - 4 cups strong bread flour
02 - 1.5 cups lukewarm water
03 - 1/2 cup 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 - 1.5 tablespoons toasted sunflower seeds
07 - 2 tablespoons chopped walnuts
08 - 3 tablespoons pumpkin seeds
09 - 1/2 cup grated hard cheese (Gruyère or Parmesan)
10 - 1/4 cup chopped sun-dried tomatoes, drained
11 - 1/3 cup mixed olives, pitted and chopped
12 - 1/3 cup sautéed spinach, well-drained

# Directions:

01 - In a large bowl, combine flour and lukewarm water until just incorporated. 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 let rise at room temperature for 8 to 12 hours until doubled in size.
04 - Turn dough onto a lightly floured surface and divide into seven equal portions.
05 - Gently knead each spiral addition into one portion, increasing the amount with each piece, starting with sunflower seeds and finishing with spinach in the last portion.
06 - Roll each portion into ropes. Coil the ropes on a parchment-lined baking sheet around a central point, pressing ends together to seal the spiral shape.
07 - Cover loosely and let the shaped dough rise for 90 minutes until puffy.
08 - Preheat oven to 445°F (230°C) and place an empty tray at the bottom to create steam.
09 - Dust the loaf with flour. Using a sharp blade, slash spiral lines for controlled expansion during baking.
10 - Pour 1 cup of hot water into the tray to generate steam, then bake bread for 40 minutes, rotating halfway through, until golden and crusty.
11 - Transfer bread to a wire rack and cool completely before slicing.

# Expert Tips:

01 -
  • It's a showstopper that looks almost too beautiful to slice, but tastes even better than it looks with layers of seeds, nuts, and savory fillings building complexity in every bite
  • The Fibonacci structure means you get different flavor experiences in each segment—it's like seven mini breads spiraled into one masterpiece
  • Your kitchen will smell absolutely incredible during those long rises, and friends will think you've spent hours when really, the dough does most of the work
02 -
  • The dough will feel very sticky at first—this is correct and essential for an open crumb structure. Trust the process and don't add extra flour, or you'll end up with a dense loaf.
  • Sourdough starter requires planning; it must be active and fed, typically 4–8 hours before mixing. If you're using instant yeast, the timeline is much more forgiving, but sourdough gives this bread its sophisticated flavor.
  • Each spiral ingredient must be thoroughly incorporated into its dough portion before shaping. Pockets of unmixed ingredients can create weak spots that collapse during baking.
  • The spinach must be sautéed and then squeezed nearly dry in a towel—wet vegetables are the enemy of a crisp crust and proper rise.
  • Steam is not optional. Without it, your spiral will develop a thick, hard crust before it can fully expand, and you'll lose those beautiful layered swirls.
03 -
  • If making this with sourdough, feed your starter and let it reach peak activity (visible bubbles, slightly domed surface) before mixing—this timing is crucial for proper fermentation speed and sourness development
  • The dough can be refrigerated after the bulk fermentation for up to 24 hours, which gives you flexibility; cold dough shapes more easily and develops even better flavor, so plan accordingly if your schedule is tight
  • Score with absolute confidence and a sharp blade or lame—hesitant cuts create ragged tears rather than beautiful expansions; your blade should glide through the surface
Go Back