Fibonacci Spiral Growth Bread (Print Version)

Loaf crafted with Fibonacci-inspired segments, combining nuts, seeds, and vegetables for layered texture and flavor.

# What You'll Need:

→ Dough Base

01 - 4 cups strong bread flour
02 - 1½ cups lukewarm water
03 - ⅓ cup active sourdough starter or 2¼ teaspoons instant yeast
04 - 2 teaspoons fine sea salt
05 - 1 tablespoon olive oil

→ Fibonacci Spiral Additions

06 - 2 tablespoons toasted sunflower seeds
07 - ¼ cup chopped walnuts
08 - 3 tablespoons pumpkin seeds
09 - ⅓ cup grated hard cheese (Gruyère or Parmesan)
10 - ¼ cup chopped sun-dried tomatoes, drained
11 - ½ cup mixed pitted and chopped olives
12 - ⅓ cup sautéed spinach, well-drained

# Step-by-Step Guide:

01 - In a large bowl, combine bread flour and lukewarm water until just blended. Cover and allow to rest for 30 minutes to hydrate the flour effectively.
02 - Add the sourdough starter or instant yeast, fine sea salt, and olive oil to the dough. Mix thoroughly until a sticky dough forms.
03 - Transfer dough to a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic.
04 - Lightly oil a clean bowl, place the dough inside, cover, and leave to rise at room temperature for 8 to 12 hours or until doubled in size.
05 - Turn the risen dough onto a floured surface and divide into seven equal portions.
06 - Gently mix each specified addition into one portion, beginning with sunflower seeds in the smallest and increasing ingredients density in sequential portions, ending with sautéed spinach in the largest.
07 - Roll each portion into a rope shape, preparing for spiral assembly.
08 - On a parchment-lined baking sheet, coil the ropes sequentially from the smallest addition to the largest around a central point, pressing the ends to seal the shape.
09 - Cover the spiral loosely and allow to rise for 90 minutes until noticeably puffy.
10 - Preheat oven to 445°F (230°C). Position an empty tray on the oven’s bottom to generate steam during baking.
11 - Lightly dust the loaf with flour and make spiral slashes with a sharp blade to facilitate oven spring.
12 - Pour one cup of hot water into the tray to create steam. Bake the loaf for 40 minutes, rotating halfway, until the crust is golden and crisp.
13 - Remove bread from oven and cool completely on a wire rack before slicing to preserve crumb texture.

# Top Tips:

01 -
  • It's a showstopper that looks like edible art, but tastes even better than it looks
  • The Fibonacci spiral design means every slice reveals a different treasure of seeds, nuts, and vegetables
  • Building it slowly teaches you something profound about patience and natural fermentation
  • The crispy crust gives way to an impossibly tender crumb that sings with texture
02 -
  • If your spinach isn't thoroughly drained, it will make that final portion soggy and throw off your dough hydration. I learned this the hard way by squeezing it in a towel until I thought I'd made a mistake—but I hadn't.
  • The long fermentation isn't just for flavor; it's what makes this bread digestible and gives the gluten time to relax. Rushing this will give you a denser, less forgiving loaf.
  • Every kitchen is different. If your dough rises faster or slower, trust your senses over the clock. Look for the signs, not the time.
03 -
  • If your kitchen is cold, place your dough in an oven with just the light on—it creates the perfect 25°C environment for slow fermentation
  • The moment you see a few small bubbles breaking through the surface during the long rise, you know fermentation is happening and magic is near
  • A Dutch oven will give you an even more spectacular crust, but it's not essential—the steam method works beautifully on its own
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