No Knead Dill Gouda Artisan Bread (Printable)

Rustic loaf featuring fresh dill and Gouda with golden crust and airy interior.

# 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

# How To Make It:

01 - Whisk bread flour, salt, and instant yeast in a large mixing bowl until evenly distributed. Add grated Gouda, chopped dill, and black pepper, stirring to incorporate throughout the flour mixture.
02 - Pour lukewarm water into the flour mixture. Mix thoroughly with a spatula or wooden spoon until a shaggy, sticky dough forms and no dry patches remain.
03 - Cover bowl tightly with plastic wrap or lid. Let dough ferment at room temperature for 12-18 hours until doubled in bulk and surface appears bubbly.
04 - Heavily dust work surface with flour. Turn dough onto surface and, with floured hands, gently fold edges toward center to form a round loaf shape without deflating.
05 - Transfer dough seam-side down onto parchment paper. Cover loosely with kitchen towel and let rest for 30-60 minutes until slightly puffed.
06 - Position Dutch oven with lid in oven and preheat to 450°F for minimum 30 minutes to ensure proper heat retention.
07 - Carefully remove heated Dutch oven. Lift dough with parchment paper and place into hot pot. Using sharp knife, score top of loaf with quick decisive cuts.
08 - Cover Dutch oven with lid and bake for 30 minutes to create steam and develop oven spring.
09 - Remove lid and continue baking for 15-20 minutes until crust achieves deep golden brown color and sounds hollow when tapped.
10 - Transfer bread to wire rack and cool for at least 1 hour before slicing to allow crumb structure to set properly.

# Expert Tips:

01 -
  • The crust develops these gorgeous crackles that shatter when you slice into it, while inside stays incredibly soft and filled with pockets of melted Gouda
  • It requires zero kneading and just minutes of hands on time, but tastes like something from a European bakery
02 -
  • The dough will look impossibly sticky and messy at first, but that's exactly right so don't be tempted to add more flour
  • Letting the bread cool completely before slicing is torture but absolutely essential for the crumb to set properly
03 -
  • Grate the Gouda on the large holes of a box grater so you get distinct cheese pockets throughout the crumb
  • If your dill is looking wilted, chop it and freeze it in ice cube trays with olive oil for future bread baking

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