Fluffy Cottage Cheese Sourdough My Secret for the Best Bread

Instructions:

1. Activate the Starter (Levain): Combine starter, flour, and water in a jar. Let rise until doubled, about 4-8 hours (or overnight).
2. Autolyse: Combine bread flour and warm water in a large bowl. Mix until just combined and let rest for 30 minutes.
3. Incorporate Levain and Cottage Cheese: Add the active levain and cottage cheese to the autolysed flour mixture. Mix thoroughly until a shaggy dough forms.
4. Add Salt: Mix in the salt until evenly distributed.
5. Bulk Fermentation: Perform a series of stretch and folds (3-4 sets, 30 minutes apart) during the first 2 hours of bulk fermentation. Continue bulk fermenting until the dough has increased by about 50-75% and shows signs of activity (bubbles). This could take 4-6 hours at room temperature.
6. Shape the Dough: Gently turn the dough out onto a lightly floured surface. Shape into a round or oval loaf.
7. Proof: Place the shaped dough in a well-floured banneton basket (or lined bowl). Cover and refrigerate overnight (8-12 hours).
8. Preheat Oven: Preheat your oven to 450°F (232°C) with the Dutch oven inside (if using). If using a baking stone, preheat with a pan of water on the bottom rack for steam.
9. Score and Bake: Carefully remove the hot Dutch oven from the oven. Gently place the dough inside (or onto the baking stone). Score the top of the loaf with a sharp knife or lame.
10. Bake: Cover the Dutch oven and bake for 20 minutes. Remove the lid and continue baking for another 25-35 minutes, or until the crust is deep golden brown and the internal temperature reaches 205-210°F (96-99°C). If baking on a stone, bake with steam for the first 20 minutes, then remove the water pan and continue baking until golden brown.
11. Cool: Let the bread cool completely on a wire rack before slicing and serving.