Tropical Coconut Lime Sourdough Bread

1. In a large mixing bowl, combine the bread flour, all-purpose flour, and salt. Mix well to combine. 2. In another bowl, mix the sourdough starter, coconut milk, lime juice, lime zest, and sugar until smooth. 3. Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or spatula to form a shaggy dough. 4. If using, sprinkle the yeast over the mixture to help it rise quicker. 5. Cover the bowl with a damp cloth and let it rest for 30 minutes for autolyse. 6. After 30 minutes, knead the dough for about 10 minutes on a floured surface until smooth and elastic. Add the shredded coconut and optional macadamia nuts during kneading. 7. Form the dough into a ball and place it in a lightly greased bowl. Cover and let it rise in a warm place for about 4-6 hours or until doubled in size. 8. Once risen, gently deflate the dough and shape it into a round loaf. Place it in a proofing basket or on a floured surface. 9. Cover the shaped dough and let it rise for another 1-2 hours. 10. Preheat your oven to 450°F (232°C) with a Dutch oven inside for about 30 minutes before baking. 11. Carefully remove the hot Dutch oven, place the dough inside (you can use parchment paper for easier handling), cover it with the lid, and bake for 30 minutes. 12. After 30 minutes, remove the lid and bake for an additional 15-20 minutes or until the crust is golden brown. 13. Let the bread cool on a wire rack for at least 30 minutes before slicing.