Fibonacci Spiral Growth Bread (Printable)

A stunning artisan loaf with spiral segments of increasing density and savory ingredients for a crisp, tender bite.

# What you'll need:

→ Dough Base

01 - 4 cups strong bread flour
02 - 1.5 cups lukewarm water
03 - 3.5 ounces active sourdough starter or 2¼ 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 - 3.5 tablespoons grated hard cheese (Gruyère or Parmesan)
10 - ¼ cup chopped sun-dried tomatoes, drained
11 - ½ cup mixed olives, pitted and chopped
12 - ⅓ cup sautéed spinach, well-drained

# Method:

01 - In a large bowl, combine flour and lukewarm water; mix until just incorporated. Cover and rest for 30 minutes to hydrate the flour.
02 - Add sourdough starter or yeast, salt, and olive oil to the dough. Stir until sticky dough forms. Knead on a lightly floured surface for 8 to 10 minutes, until smooth and elastic.
03 - Place dough into a lightly oiled bowl, cover, and allow to rise at room temperature for 8 to 12 hours until doubled in size.
04 - Turn dough onto a floured surface and divide into seven equal portions.
05 - Gently knead the specified additions individually into each portion, starting from the smallest amount of sunflower seeds and progressing to sautéed spinach in the largest portion.
06 - Roll each portion into a rope. Coil these ropes around a central point on a parchment-lined baking sheet, forming a spiral and pressing ends together to seal.
07 - Cover loosely and let the shaped dough rise for 1.5 hours until puffed.
08 - Preheat oven to 445°F (230°C). Place an empty tray at the bottom of the oven for steaming. Dust loaf lightly with flour and score spiral lines with a sharp blade to allow expansion.
09 - Pour 1 cup hot water into the tray to create steam. Bake bread for 40 minutes, rotating halfway through, until the crust is golden and crisp.
10 - Remove loaf and cool completely on a wire rack prior to slicing to preserve texture.

# Expert Advice:

01 -
  • It's a showstopper that looks impossible to make but guides you step by step to success, making you feel like a master baker even if you've never shaped a spiral before.
  • Each bite carries different flavors and textures thanks to the layered ingredients—sunflower seeds give way to walnuts, then cheese, creating a flavor journey.
  • The natural fermentation develops a complex, slightly tangy depth that store-bought bread simply can't match, and your kitchen will smell like an artisan bakery for hours.
02 -
  • The spinach must be well-drained or the final dough portions become impossibly wet and refuse to hold their shape. I learned this through a slightly sad, collapsed spiral that tasted wonderful but looked like a puddle. Now I wring spinach in a kitchen towel until I physically cannot extract another drop.
  • The 30-minute autolyse genuinely changes everything. Skipping it results in dense, tough crumb and a shorter rise time. Those 30 minutes of flour and water resting together build gluten bonds automatically, giving you a head start that saves energy during kneading.
  • Sourdough starters vary wildly in strength. If yours is young or slow, add a small pinch of instant yeast to boost it. There's no shame in this hybrid approach, and timing becomes more predictable.
03 -
  • Weigh your ingredients on a digital scale rather than measuring by volume. The difference between a packed cup of flour and a loosely spooned cup is significant, and scales eliminate this variable forever.
  • If you don't have parchment paper, heavily flour a baker's linen cloth or canvas and use that instead. The spiral can be transferred onto the preheated baking stone using the cloth as a sling.
  • Save a small piece of your baked loaf in an airtight container. When it goes stale in a few days, cube it and toast it for bread salads, or whiz it into breadcrumbs for future baking projects. Nothing goes to waste.
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