Learn to bake sourdough bread - the best bread in the world!
Get discount here!
Favorite Bread Baking Equipment
Only 10-15 dollars  

Amazon Portal - Purchase on Amazon!

Links on this site are often my affiliate links.

Discovering Sourdough, The Books:
Discovering Sourdough - The bread books!

Pixie’s Lime Loaf

The credit for this bread goes to a man dear to my heart. He does not know lime is one of my favorite flavors.  He came up with the idea the weekend we met and we worked on it together, so it will be a favorite of mine from now on. It is unusual and quite delicious.

.

Note: One day lean sourdough breads are notorious for drying out quickly after the first day. If you want to extend the freshness, keep the preferment in the refrigerator for three days instead of just one night at room temp.

Pixie’s Lime Loaf   – 4lbs 2.3 oz/1879g @ 64% hydration

Start a preferment the evening before baking:

Preferment:

  • 2.5oz/70g starter @ 100% hydration fed within 12 hours.
  • 8 oz/226g water
  • 15.5 oz/439g bread flour
  • .1 oz/ 2g salt
This preferment will be stiff at 55% hydration. Incorporate all ingredients and then keep in a tightly covered container overnight at room temperature.
Next day early morning:
Final Dough:
The lime is acidic and to keep it from breaking down any gluten prematurely, make a mixture of flour and water and allow it to autolyse first before adding the lime:
  • 14 oz/396g water
  • 14oz/396g bread flour
Mix this together and allow it to autolyse for 20 minutes. After the autolyse period add:
  • .7 oz /19g salt – stir in salt before adding lime
  • lime juice and zest – 2.5 – 3 oz  
Stir the lime and salt in well and then add:
  • 9 oz/255 bread flour
Mix this in well and then add:
  • all of your preferment – 1 lb 10 oz/737g
Try not to tear and rip the preferment too much. Incorporate the lime mixture with the preferment gently , folding it over and kneading slightly. Don’t worry about mixing it really well as you will be folding the dough several times and it will come smoothly together as it ferments and is folded.
.
Place your dough in a covered container and allow it to ferment 5-6 hours, folding once each hour. After the ferment is done and you can see the dough is light and bubbly, divide and pre-shape. I staggered shaping 30 minutes apart so the loaves were not all ready to bake at once.  I made two boules weighing around 2 lbs/907g each. Allow the pre-shaped dough to rest 20 minutes and then roundup into it’s final shape.
.
The acidity in the dough means it will take a longer time to proof. This dough needed 30 – 40 minutes more than I gave it, because I was called in to work  🙁
It took 3 hours to proof and could have used almost four hours. The dough is wonderfully smooth and silky.
..
.Score the dough and then place on a preheated baking stone. Spray the dough with water and then cover with a roasting pan lid. Bake in a well  preheated 450 degree oven for 20 minutes covered with the roasting pan lid. Then take off the lid and bake another 15 – 20 minutes for the larger loaves. Turn the loaves for even browning while they finish baking.
.
.
.Your kitchen will smell heavenly as the lime bread bakes.  This bread is so delicious and is great toasted as well. I think a toasted slice with orange marmalade would be awesome!  It is also great for sandwiches. These one day lean breads are at their best the day they are baked.
.Another idea for using this dough is to make bread sticks and roll in cracked salt.
.
This will be sent to Susan’s Yeastspotting, if you haven’t checked out her blog, you are missing out!
.

 

 

.

Similar posts
  • Time and Temperature Experiments with Modified Glute...Hello everyone! I’ve been experimenting with time and temperatures from the Modified Bread formula from my course “Extreme Fermentation.” What’s really great about this bread is that you can do endless experiments to find out what the bread will do, especially since the batch is [...]
  • Free E-Books and Baking CourseI was invited to be part of a special giveaway offer from Shop Ethically. In this offer I’ve made available my first volume of my book, “Discovering Sourdough” and my online course “Sourdough Bread Baking 101” for free. Actually, everything in the offer is free. Just sign up and you get to download everything. Either click [...]
  • Christmas Giveaway 2016  Edited to name winners:  Dianna  dallidallibakery – Brod and Taylor proofer Lindsay Leong – Mockmill Vanya Dineva – Lame by Zatoba Arie Arie@***shine.com – Fibrament Baking Stone David [email protected] – KD8000 Baker’s Scale Winners please contact me at [email protected] by Dec 31st to claim your prize and give me your address so the sponsors [...]
  • Bake Artisan Sourdough Bread Like a ProfessionalHello my baking friends, this is the second week as I feature each one of my sourdough baking courses with a special discount coupon. This week I am featuring my second course, “Bake Artisan Sourdough Bread Like a Professional.” This was actually the first course I published, I later went back and made an introductory [...]
  • Quest for Sourdough Workshop – Pt 1- LibraryWhat a wonderful two days spent in St. Vith Belgium at the Puratos Center for Bread Flavour! A year ago Karl De Smedt asked me if I would like to visit the sourdough library in Belgium. I answered that I would love to visit someday. His reply was intriguing, “Well, we’ll have to see if we [...]

5 Comments

  1. MC MC
    September 29, 2011    

    Wow Teresa! What a fantastic idea. It takes my breath away. I love lime too. I must give this bread a shot…

    • northwestsourdough northwestsourdough
      October 2, 2011    

      Thank you MC, I prefer it with the preferment refrigerated for two to three days in the fridge. It stays fresh longer and has the custardy crumb that way. It is a very nice loaf. I really liked it toasted with the marmalade.

  2. northwestsourdough northwestsourdough
    September 29, 2011    

    Thank you Susan and Hilmar, it wasn’t my idea, I worked on it with a friend of mine. It was his idea. It is delicious bread, quite surprising really. Susan I think you would like it as the Ficelle bread sticks rolled in the cracked salt….lime and salt… yummy!

  3. September 29, 2011    

    Wow, I love the idea of lime in the bread!!

  4. September 29, 2011    

    I would never have thought of lime for a crusty hearth loaf! You always have such unique and delicious ideas.

Leave a Reply

Your email address will not be published. Required fields are marked *

Online Baking Course Bundle – 8 Courses

Baking Course Bundle
Email Sign Up

Categories

Archives

Follow on Facebook

Follow on Twitter

My memoir - It might surprise you. Click here:
Reach for Joy - My Memoir

Bakers Love Tee

Bread Love T-Shirt