Fibonacci Spiral Growth Bread (Printer-friendly)

A visually stunning loaf with spiral layers of seeds, nuts, and savory notes baked to a crisp crust.

# Required Ingredients:

→ Dough Base

01 - 4 cups (500 g) strong bread flour
02 - 1.5 cups (12 fl oz / 350 ml) lukewarm water
03 - 3.5 oz (100 g) active sourdough starter or 0.25 oz (7 g) instant yeast
04 - 2 tsp (10 g) fine sea salt
05 - 1 tbsp (15 ml) olive oil

→ Fibonacci Spiral Additions

06 - 1.4 tbsp (20 g) toasted sunflower seeds
07 - 2 tbsp (30 g) chopped walnuts
08 - 3 tbsp (40 g) pumpkin seeds
09 - 1.75 oz (50 g) grated hard cheese (Gruyère or Parmesan)
10 - 2 oz (60 g) drained chopped sun-dried tomatoes
11 - 2.5 oz (70 g) pitted and chopped mixed olives
12 - 2.8 oz (80 g) sautéed and well-drained spinach

# How-To Steps:

01 - In a large bowl, mix the bread flour with lukewarm water until just combined. Cover and let rest for 30 minutes for autolyse.
02 - Add the active sourdough starter or instant yeast, sea salt, and olive oil to the dough. Mix until a sticky dough forms, 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 floured surface and divide it into 7 equal portions.
05 - Knead each portion with a specific addition: start with sunflower seeds in the smallest portion, then walnuts, pumpkin seeds, grated cheese, sun-dried tomatoes, olives, and finish with sautéed spinach in the largest portion.
06 - Roll each addition-infused portion into a rope. Coil the ropes concentrically on a parchment-lined baking sheet, starting with the smallest rope at the center. Press ends to seal.
07 - Cover loosely and proof the coiled dough for 1.5 hours until puffed.
08 - Preheat oven to 445°F (230°C). Place an empty tray on the oven’s bottom to create steam during baking.
09 - Dust the loaf lightly with flour and score spiral lines with a sharp blade to allow expansion. Pour one cup of hot water into the tray to generate steam and bake for 40 minutes, rotating halfway, until golden brown and crusty.
10 - Transfer the bread to a wire rack and cool completely before slicing to maintain crumb structure.

# Expert Suggestions:

01 -
  • It's a conversation starter that actually tastes incredible—your guests will think you've been to culinary school.
  • The Fibonacci spiral structure means every slice has a different flavor journey, from delicate seeds to rich, briny olives.
  • Once you understand the rhythm of building the spiral, you'll feel like you're creating edible art, and honestly, it becomes meditative.
02 -
  • Wet spinach is the enemy—I learned this by having a dough that suddenly refused to hold its shape. Sauté it, squeeze it dry, and don't skip this step.
  • The Fibonacci division matters more than perfection. If your portions aren't exactly equal, the spiral still works—nature is forgiving. What matters is that each spiral has its moment to shine on the palate.
03 -
  • Weigh everything, especially the fillings. It's the difference between a balanced flavor journey and one segment overpowering the next. A kitchen scale is your best friend here.
  • Trust the steam. That initial burst of moisture in your oven is what creates the crispy crust and allows the spiral to fully expand. Never skip the water tray step.
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