No Knead Dill Gouda Artisan Bread (Printable)
Rustic loaf with fresh dill and creamy Gouda, featuring golden crust and airy crumb. Ideal for sandwiches or soup pairs.
# What You'll 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
# Directions:
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 degassing too much.
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 baking temperature.
07 - Carefully transfer the dough on parchment to the hot Dutch oven. Score the top with a sharp knife in a cross or slash pattern. Cover and bake for 30 minutes.
08 - Remove the lid and bake an additional 15–20 minutes, until golden brown and crusty. The internal temperature should reach 200–205°F.
09 - Transfer to a wire rack and cool for at least 1 hour before slicing to allow the crumb to set properly.
# Expert Tips:
01 -
- The overnight rise does all the work while you sleep, so you wake up to ready to bake dough
- Gouda melts into soft puddles throughout the crumb, while fresh dill adds an aromatic brightness that balances the richness
02 -
- The dough should look extremely sticky after mixing, this is correct and necessary for the open crumb texture
- Preheating the Dutch oven is nonnegotiable, the instant heat transfer is what creates professional looking crust
03 -
- Don't be tempted to add more cheese, too much will weigh down the dough and inhibit proper rising
- If the crust is browning too quickly during the final uncovered bake, tent loosely with foil for the last 10 minutes