Fibonacci Spiral Growth Bread (Print)

Artisan loaf formed into a Fibonacci spiral with increasing seed layers creating complex textures and flavors.

# Components:

→ Dough

01 - 21.16 oz bread flour (unbleached, high protein)
02 - 0.35 oz fine sea salt
03 - 0.25 oz instant yeast
04 - 13.53 fl oz lukewarm water (about 86°F)
05 - 1.01 fl oz extra virgin olive oil
06 - 0.35 oz sugar

→ Mixed Seeds (for density gradients)

07 - 0.88 oz white sesame seeds
08 - 0.88 oz black sesame seeds
09 - 0.88 oz sunflower seeds
10 - 0.88 oz pumpkin seeds
11 - 0.88 oz flaxseeds

→ Topping

12 - 1 egg, beaten (for egg wash)
13 - 0.35 oz mixed seeds (reserved from above)

# Directions:

01 - In a large mixing bowl, combine bread flour, salt, and sugar, whisking thoroughly to distribute evenly. In a separate container, dissolve instant yeast in lukewarm water (~86°F). Create a well in the dry ingredients, add yeast mixture and olive oil. Mix using a dough scraper or hand until a rough dough forms with no dry flour remaining. Knead on a lightly floured surface for 10 minutes until smooth, elastic, and slightly shiny, testing for windowpane readiness. If dough tears easily, knead 2–3 minutes more. Avoid adding excess flour during kneading; oil hands if sticky.
02 - Shape dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap or damp towel, and ferment in a warm, draft-free environment (75–80°F) for 1 hour or until doubled in size. The dough should appear puffed and yield slowly when gently pressed.
03 - Divide white sesame, black sesame, sunflower, pumpkin, and flaxseeds into five separate small bowls to create seed density zones. Reserve 0.35 oz mixed seeds in a sixth bowl for topping.
04 - Gently deflate dough to release gas. Using a kitchen scale, portion dough into eight segments by approximate weights following the Fibonacci sequence: 0.71 oz, 0.71 oz, 1.41 oz, 2.12 oz, 3.53 oz, 5.64 oz, 9.17 oz, and 14.11 oz, for a total of 21.16 oz. Lightly knead each segment and flatten into rectangles. Sprinkle increasing amounts of mixed seeds from 0.07 oz (smallest) up to 0.71 oz (largest) and knead gently to incorporate. Roll each rectangle into ropes, sealing seams, ensuring each rope is incrementally thicker and longer.
05 - Line a large baking sheet with parchment paper. Coil the smallest rope tightly as the spiral’s center. Sequentially attach and wrap each rope around the preceding coil, pinching ends to secure and overlapping segments slightly for a continuous spiral. The pattern should reflect Fibonacci growth with visible seed density gradients.
06 - Cover the shaped spiral lightly with oiled plastic wrap or proofing cloth. Proof at room temperature for 45–60 minutes until puffy and noticeably risen but not over-proofed to avoid collapse during baking.
07 - Preheat oven to 425°F at least 30 minutes before baking. Place a shallow pan of water on the oven floor to generate steam and promote crust development.
08 - Brush the spiral surface evenly with beaten egg for a glossy, golden crust. Sprinkle reserved mixed seeds over the edges. Bake on the middle rack for 30–35 minutes, rotating tray after 15 minutes for even browning. The crust should be deep golden with toasted seeds. Tent with foil if browning too quickly during the last 10 minutes. Confirm doneness by tapping the bottom (should sound hollow) or internal temperature of at least 203°F.
09 - Transfer baked bread to a wire rack immediately and cool completely for at least 1 hour before slicing to preserve crumb texture and spiral definition. The cut loaf should reveal a clear spiral pattern with graduated seed textures.

# Expert Advice:

01 -
  • It's a showstopper that makes you look like a bread artist, even if you're learning as you go
  • The mathematical precision gives you something to focus on, turning baking into a mindful, meditative experience
  • Every slice reveals a new pattern—it never gets boring, and it tastes even better than it looks
  • Impressing friends and family becomes effortless when you serve a loaf this visually stunning
02 -
  • Fibonacci division is the secret, but it's not about perfection—approximate weights work beautifully. What matters is the visual progression, not mathematical exactness down to the gram.
  • The water temperature for your yeast is non-negotiable. I've killed yeast with water that felt just slightly too warm, and it's heartbreaking. Test on your wrist, not your hand.
  • Never skip the cooling period. I learned this the hard way, slicing into warm bread and watching it compress into gumminess. Cool bread is happy bread.
03 -
  • If you want dramatic color, brush your egg wash in two coats, letting the first dry slightly before applying the second
  • Toast your seeds lightly in a dry pan before using them—it deepens their flavor and makes the finished loaf taste more sophisticated
  • Don't throw away bread that doesn't turn out perfectly. Tear it up, dry it, and make breadcrumbs or panzanella salad. Every loaf teaches you something.
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