No Knead Dill Gouda Artisan Bread (Printable Version)
Rustic loaf with fresh dill and creamy Gouda, featuring golden crust and airy crumb.
# What You Need:
→ Dry Ingredients
01 - 3 1/4 cups bread flour
02 - 1 1/2 teaspoons salt
03 - 3/4 teaspoon instant yeast
→ Flavorings
04 - 1 cup Gouda cheese, coarsely grated
05 - 3 tablespoons fresh dill, finely chopped
06 - 1/2 teaspoon cracked black pepper
→ Wet Ingredients
07 - 1 1/2 cups lukewarm water
# How To Make:
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.
02 - Add the lukewarm water and mix with a spatula or wooden spoon until a shaggy, sticky dough forms. Ensure all flour is incorporated.
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 shape it into a round loaf without deflating.
05 - Place dough seam-side down on a sheet of parchment paper. Cover loosely with a towel and let rise for 30–60 minutes until puffy.
06 - Place a Dutch oven with lid in the oven and preheat to 450°F for at least 30 minutes to ensure proper heat retention.
07 - Remove the hot Dutch oven from the oven. Carefully transfer the dough on parchment to the Dutch oven. Score the top with a sharp knife in a cross pattern.
08 - Cover with the lid and bake for 30 minutes to create steam and develop the crust structure.
09 - Remove the lid and bake an additional 15–20 minutes, until golden brown and crusty. Cool on a wire rack for at least 1 hour before slicing to allow crumb to set.
# Expert Advice:
01 -
- The crust shatters dramatically when you tear into it, revealing pockets of melted cheese and herb fragrance that make everyone pause
- It requires zero kneading and forgiving timing, which means you can start it before bed and wake up to something extraordinary
02 -
- The dough should look terrifyingly sticky and messy after mixing, and that is exactly how it's supposed to look
- Scoring the dough isn't just decorative, it allows the bread to expand gracefully instead of bursting unpredictably
03 -
- Preheating your Dutch oven for a full 30 minutes makes the difference between good bread and professional bakery results
- Letting the bread cool completely before slicing is torture but essential for the crumb to set properly