High Protein Cottage Cheese Sourdough Bread
This high protein cottage cheese sourdough has 83% more protein than regular sourdough with 6 grams per slice. Fresh herbs inhibit enzymes while cold fermentation prevents dough collapse, creating authentic sourdough with incredible rise and texture.
Servings: 10 slices
Calories: 120kcal
Equipment
- kitchen scale
- Large mixing bowl
- Fine-mesh strainer
- Cheesecloth
- Small bowl for herb infusion
- Plastic wrap or lid
- Banneton or proofing basket (or bowl lined with floured cloth)
- Dutch oven with lid
- Parchment paper
- Sharp knife or bread lame for scoring
- Wire cooling rack
- Instant read thermometer
Ingredients
For the Levain (Night Before):
- 80 g active sourdough starter
- 80 g bread flour
- 80 g water
- For the Final Dough:
All of the levain (above)
- 280 g bread flour
- 180 g cottage cheese full fat recommended, Good Culture brand preferred
- 80 to 100 g warm water adjust based on cottage cheese consistency
- 2 tablespoons fresh rosemary finely chopped
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
For Herb Crust (optional):
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon fresh thyme
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon black pepper
Instructions
Night Before: Build Your Levain
- Mix 80g active starter with 80g bread flour and 80g water in a bowl.
- Cover and let ferment at room temperature for 8 to 12 hours until doubled and bubbly.
Morning: Drain Your Cottage Cheese
- Place 180g cottage cheese in a fine mesh strainer lined with cheesecloth.
- Salt lightly and let drain for 2 hours.
- You should have about 140g of drained cottage cheese remaining.
Herb Infusion
- Mix the drained cottage cheese with finely chopped fresh rosemary, thyme, and garlic powder in a small bowl.
- Let sit for 30 minutes to allow herbs to release their protective compounds.
Mix the Dough
- In a large mixing bowl, combine the levain with 280g bread flour.
- Add the herb infused cottage cheese mixture and work until just combined.
- Gradually add 80 to 100g warm water, starting with 80g and adding more as needed until the dough comes together.
- The dough should be slightly sticky but manageable, similar to typical bread dough.
Add Final Ingredients
- Work in 1/2 teaspoon salt and 1 tablespoon olive oil with wet hands using gentle mixing motions.
Bulk Fermentation with Stretch and Folds
- Place dough in an oiled container.
- Perform 4 sets of stretch and folds at 30 minute intervals during the first 2 hours at room temperature.
- For each set: wet your hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate the container 90 degrees and repeat. Do this 4 times per set (once on each side).
- After the last set of folds, let the dough rest for 1 more hour at room temperature for a total of 3 hours of ambient fermentation.
Critical Cold Retard
- After 3 total hours at room temperature, immediately transfer your dough to the refrigerator.
- Refrigerate for 12 to 24 hours.
Shape the Dough
- Remove dough from the fridge and shape into a tight boule while still cold.
- Place seam side down in a banneton or bowl lined with floured cloth.
Final Rise
- Let rise at cool room temperature (65 to 68°F) for 3 to 4 hours until increased by about 50%.
- The dough should feel airy and jiggle slightly when you shake the bowl.
Preheat Oven
- Place Dutch oven in oven and preheat to 450°F for 45 minutes.
Prepare Herb Crust
- Mix 1 tablespoon olive oil with fresh herbs, salt, and pepper in a small bowl.
- Score and Load
- Turn dough onto parchment paper.
- Score with a sharp blade in a decorative pattern.
- Brush with herb oil mixture, ensuring herbs stick to surface.
Bake
- Lower dough into hot Dutch oven on parchment.
- Cover and bake for 20 minutes.
- Remove lid and reduce temperature to 425°F.
- Bake for another 20 to 25 minutes until deep golden brown and internal temperature reaches 205°F.
Cool
- Transfer bread to a wire cooling rack.
- Cool completely for at least 2 hours before slicing.
Notes
Why Draining the Cottage Cheese Matters
Draining removes excess whey that contains the most aggressive protease enzymes. Different brands of cottage cheese have different moisture levels, which is why you may need anywhere from 80 to 100g of water in the dough. Good Culture brand is recommended because it has higher protein content (about 15g per 100g) compared to standard brands (11g per 100g). If your cottage cheese is very liquidy, drain it for longer or use less water in the dough.
The Role of Fresh Herbs
Fresh rosemary and thyme are not just for flavor. They contain natural tannins and phenolic acids that slow down protease enzyme activity. Dried herbs will not work as effectively because they have lost many of these protective compounds during processing. The herbs need 30 minutes of contact time with the cottage cheese to release their protective compounds, so do not skip the infusion step.
The cold retard is the most important step in this recipe. At refrigerator temperature (38 to 40°F), protease enzymes slow by about 80 to 90 percent. This essentially pauses the gluten destruction while your sourdough continues fermenting slowly. Without this step, the enzymes will cause your dough to collapse and spread instead of rising. Plan your baking schedule to accommodate the 12 to 24 hour cold fermentation.
Stretch and Fold Technique
Proper stretch and folds are essential for gluten development. With enzymes working against you, you need maximum gluten strength. Wet your hands before each fold to prevent sticking. The dough will feel sticky at first but will become more manageable as you build gluten structure through the folds. Do not skip any of the 4 sets of folds.
Hydration Adjustments
This recipe has about 80 percent hydration, which creates a slightly sticky but workable dough. If your dough is bone dry and crumbly, your cottage cheese drained more than expected. Add water 10g at a time until it comes together. If your dough is too wet and soupy, you added too much water. You can add a bit more flour, but it is better to err on the side of wetter dough as it will be easier to handle once gluten develops.
Starter Strength
Your sourdough starter must be at peak activity for this recipe. Feed it 4 to 8 hours before you plan to make the levain. It should double in size within 4 to 6 hours after feeding and have lots of bubbles. A weak starter will not ferment efficiently during the limited 3 hour room temperature window, leading to poor rise.
Scoring Tips
Score your bread with confidence using a very sharp blade or bread lame. Hesitant, shallow cuts lead to tearing and poor oven spring. Score at a 45 degree angle about 1/4 to 1/2 inch deep. The herb oil brushed on top helps the crust develop beautiful color and protects the herbs from burning.
Cooling Is Not Optional
Resist the urge to slice into warm bread. The crumb needs the full 2 hours to set properly. Cutting too early results in gummy texture and the slices will compress. The bread is technically done baking when it comes out of the oven, but the cooling process is when the final texture develops.
Storage and Freshness
The cottage cheese keeps this bread moist longer than regular sourdough. Store wrapped in linen cloth first, then plastic wrap, at room temperature for 5 to 7 days. For longer storage, slice and freeze in a freezer bag for up to 3 months. Thaw individual slices as needed and toast for best results.
Loaf Pan Variation
To bake in a 9x5 inch loaf pan instead of a boule, shape the dough into a log after the cold retard. Place in a greased loaf pan seam side down for the final rise. Baking time and temperature remain the same. Score down the length of the loaf before baking.
Troubleshooting Dense Bread
If your bread turns out dense and gummy, the most likely causes are insufficient gluten development during stretch and folds, cutting the bread before it cooled completely, or weak starter. Make sure you are performing all 4 sets of folds with proper technique (wet hands, stretching the dough significantly before folding). Each fold should stretch the dough to about double its resting length before folding it back.
Troubleshooting Flat Bread
If your dough spreads instead of rising, your enzymes were not controlled properly. Make sure you are draining the cottage cheese for the full 2 hours and getting the dough into the refrigerator right at the 3 hour mark. Do not let it sit at room temperature longer than 3 hours during bulk fermentation. Also check that you are using fresh herbs, not dried, as the enzyme inhibiting effect is much weaker with dried herbs.
Brand Recommendations
Good Culture and Nancy's cottage cheese is recommended for highest protein content. Daisy and Organic Valley also work well but are a little more liquid. Avoid store brands that are very liquidy or watery as these require more drainage time and may still release moisture during baking. The cottage cheese should be full fat for best texture and flavor, though low fat will work if needed.
FRESH TO DRIED HERB SUBSTITUTION GUIDE
If you do not have fresh herbs available, you can use dried herbs as a substitute, though the enzyme inhibiting effect will be weaker. Use a 3 to 1 conversion ratio (3 parts fresh equals 1 part dried).
For Cottage Cheese Infusion:
Fresh rosemary: 2 tablespoons finely chopped
Dried substitute: 2 teaspoons dried rosemary, crushed
Fresh thyme: 1 tablespoon leaves
Dried substitute: 1 teaspoon dried thyme
For Herb Crust:
Fresh rosemary: 1 tablespoon chopped
Dried substitute: 1 teaspoon dried rosemary, crushed
Fresh thyme: 1 teaspoon
Dried substitute: 1/3 teaspoon dried thyme
Important Considerations When Using Dried Herbs:
Dried herbs contain fewer of the protective compounds that inhibit protease enzymes, so your dough may be slightly more prone to spreading or density issues. Crush dried herbs between your fingers before adding to release more of their oils and compounds. Let the dried herbs sit in the cottage cheese for the full 30 minutes to allow maximum compound release. Be more strict about the 3 hour room temperature fermentation window since the enzyme protection is reduced with dried herbs. Watch your dough carefully during the final rise and bake as soon as it reaches about 50 percent increase rather than waiting longer.
