No Knead Dill Gouda Artisan Bread (Printer-friendly)

Rustic loaf with fresh dill, creamy Gouda, golden crust and soft interior

# What You Need:

→ Dry Ingredients

01 - 3 1/4 cups bread flour
02 - 1 1/2 tsp salt
03 - 3/4 tsp instant yeast

→ Flavorings

04 - 1 cup Gouda cheese, coarsely grated
05 - 3 tbsp fresh dill, finely chopped
06 - 1/2 tsp cracked black pepper

→ Wet Ingredients

07 - 1 1/2 cups lukewarm water

# How to Make It:

01 - In a large mixing bowl, combine bread flour, salt, and instant yeast. Stir in the grated Gouda, chopped dill, and black pepper until evenly distributed throughout the flour mixture.
02 - Add the lukewarm water and mix with a spatula or wooden spoon until a shaggy, sticky dough forms. Ensure all flour is incorporated, but do not overwork the mixture.
03 - Cover the bowl tightly with plastic wrap or a lid. Let the dough rise at room temperature for 12–18 hours, until doubled in size and bubbly on the surface.
04 - Generously flour a work surface. Scrape the dough out onto the surface and, with floured hands, gently fold the edges toward the center to form a round loaf without deflating.
05 - Place dough seam-side down on a sheet of parchment paper. Cover loosely with a clean towel and let rise for 30–60 minutes until slightly puffed.
06 - Place a Dutch oven with its lid in the oven and preheat to 450°F for at least 30 minutes to ensure proper heat retention for steam baking.
07 - Remove the hot Dutch oven from the oven carefully. Lift the dough by the parchment paper and transfer it into the preheated pot. Score the top with a sharp knife in a cross or slash pattern.
08 - Cover with the lid and bake for 30 minutes. This trapped steam creates the crisp, golden crust and airy crumb structure characteristic of artisan bread.
09 - Remove the lid and bake an additional 15–20 minutes, until deep golden brown and crusty. The internal temperature should reach approximately 200°F.
10 - Transfer the loaf to a wire rack and cool for at least 1 hour before slicing. This critical step allows the crumb to set and prevents gummy texture.

# Expert Tips:

01 -
  • The combination of melted Gouda and fresh dill creates this incredible savory aroma that fills your entire home
  • You literally stir it together in five minutes and forget about it until tomorrow
  • That crust gets seriously crispy while the inside stays pillowy soft
02 -
  • The dough should look sticky and shaggy not smooth like traditional kneaded bread so dont be tempted to add more flour
  • That long rest time is non negotiable for developing flavor and structure without kneading
  • Your Dutch oven needs to be fully preheated or you wont get that professional oven spring
03 -
  • Score your dough deeply with a sharp knife or razor blade for that professional bakery look
  • If the bottom is burning but the top needs more color place a baking sheet on the rack below

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