Fibonacci Spiral Growth Bread (Printable Version)

A stunning loaf showcasing layered spiral segments with seeds, nuts, cheese, and vegetables.

# Ingredient List:

→ Dough Base

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

→ Fibonacci Spiral Additions

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

# Directions:

01 - In a large bowl, mix flour and lukewarm water until just combined. Cover and let rest for 30 minutes to autolyse.
02 - Add active sourdough starter or yeast, sea salt, and olive oil to the dough. Mix to form a sticky dough 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 the dough onto a lightly floured surface and divide into seven equal portions.
05 - Gently knead the increasing amounts of sunflower seeds, walnuts, pumpkin seeds, cheese, sun-dried tomatoes, olives, and spinach into separate dough portions, starting with sunflower seeds and ending with spinach.
06 - Roll each portion into a rope. Coil the ropes on a parchment-lined baking sheet around a central point, starting with the smallest and increasing in size, pressing ends to seal.
07 - Cover loosely and let the coiled dough rise for 90 minutes until puffy.
08 - Preheat the oven to 445°F. Place an empty tray at the bottom of the oven to generate steam.
09 - Dust the spiraled loaf lightly with flour and make spiral slashes with a sharp blade to allow expansion.
10 - Pour one cup of hot water into the tray to create steam. Bake the bread for 40 minutes, rotating halfway through, until golden brown and crusty.
11 - Transfer the loaf to a wire rack and cool completely before slicing.

# Expert Advice:

01 -
  • It's a showstopper that looks impossibly complicated but teaches you so much about dough manipulation and spiral shaping that you'll feel like a professional baker.
  • The increasing density of ingredients in each spiral segment creates surprising bursts of flavor and texture with every bite, making it impossible to get bored.
  • A naturally leavened version using sourdough starter means you can make this on your own schedule, working around your life rather than the clock.
02 -
  • Drainage is everything with the spinach and sun-dried tomatoes—any excess moisture will make your dough sluggish and compromise the spiral structure. Squeeze them with everything you've got.
  • Don't skip the autolyse step. Those 30 minutes transform how your dough behaves and dramatically improve the final texture and rise.
  • The Fibonacci spiral works because each segment has slightly more density and weight, which naturally wants to push outward. If your portions aren't equal or your ingredient distribution is uneven, the spiral loses its visual magic.
03 -
  • If your dough resists shaping after the long rise, let it rest for 10 minutes. Gluten develops muscle memory and sometimes needs a moment to relax before it cooperates.
  • The sourdough version requires more patience but rewards you with deeper, more complex flavors and better digestibility. If you're using instant yeast, you can compress the initial rise to 4 to 5 hours in a warm spot.
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