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Blend 185 g cottage cheese with 185 g egg whites in a blender until smooth
Transfer mixture to a mixing bowl and add 150 g sourdough starter and 30 g neutral oil, mix well
Add 325 g bread flour and 10 g salt, mix to form a shaggy dough and cover
Rest dough for 30 minutes
Knead dough for 2-3 minutes using wet hands, then rest for 30 minutes
Knead dough for 2-3 minutes again, then rest for 30 minutes
Perform stretch and fold #1 with 6-8 folds, then rest for 30 minutes
Perform stretch and fold #2 with 4-6 folds, then rest for 30 minutes
Optionally perform stretch and fold #3 with 4 folds and rest for 30 minutes
Flour work surface and turn out dough, pat into a rectangle
Fold left and right sides into center, then roll up into a log and pinch seams closed
Transfer to a greased 9 x 5 inch loaf pan seam side down
Cover and allow dough to rise until it fills the pan and is level with or slightly above the edge (8-12 hours)
Preheat oven to 350°F (175°C) and boil water
Brush risen loaf with egg wash made from whisked egg or egg yolk, popping any large air bubbles
Pour boiling water into an oven-safe pan next to the bread
Bake for 45-50 minutes until internal temperature reaches 190°F (88°C)
Cool in loaf pan for 5-10 minutes, then transfer to wire rack to cool completely
Wait at least 30 minutes before slicing and enjoy