Take 50g of your existing sourdough starter. Add 50g all-purpose flour (or bread flour) and 50g filtered water (or good quality drinking water). Leave it in a lightly covered container on your kitchen counter until the next day.

In the afternoon start by blending the cottage cheese with some of the water and the protein powder until smooth.

Using a bread whisk, stir in the remaining water and 100g of the sourdough starter.

In a large bowl stir together the bread flour and salt.

Using your dough whisk or spoon, make a little well in the middle of your flour then pour in your wet ingredient blend, stirring as you go. Mix until no dry flour patches remain.

Leave it to rest for 30 minutes to 1h.

Wet your hands. Push both hands under the dough and lift one side up. Stretch it until nearly the whole dough is lifted out of the bowl, then fold it over itself. Turn the bowl by 90 degrees and repeat. Do this 4 times.

Repeat the process 2-3 more times after 30 minutes each, until you feel the dough is much smoother.

On a floured surface, tip your dough out of the bowl. Gently stretch it into a rough rectangle, then fold the corners into the middle.

Flour your banneton or bowl well and flip your dough ball upside down inside. Cover with clingfilm or a shower cap and store in the fridge overnight for the cold ferment.

Pre-heat your oven to 475°F/245°C for 30 minutes to 1h.

Carefully tip your dough onto the center of the prepared baking parchment. Score your bread.

Using oven gloves, take your pot out of the oven onto a heat proof surface. Using the edges of the baking parchment, carefully lower your loaf into the Dutch oven. Close the lid and put it back into the oven.

Immediately lower the temperature to 425°F/220°C and bake for 25 minutes.

After that time take off the lid and bake for 20-30 minutes longer or until deep golden brown.

Remove the bread from the oven and allow it to rest for about 20-30 minutes inside the Dutch oven. Transfer to a cooling rack to avoid condensation and soggy crust.

Leave to cool for at least 2 hours before slicing.