No Knead Dill Gouda Artisan Bread (Printable)

Rustic loaf with fresh dill and creamy Gouda, golden crisp crust and soft airy crumb. Ideal for sandwiches or soups.

# 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 Steps:

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.
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 decorative pattern.
08 - Cover with the lid and bake for 30 minutes to create steam for a crisp crust.
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 Tips:

01 -
  • The combination of fresh dill and Gouda creates an incredibly aromatic bread that fills your whole kitchen with the most inviting warmth
  • Despite looking like an artisan bakery loaf, this requires zero kneading and just minutes of hands on time
  • The crispy crackling crust gives way to the most tender open crumb, perfect for sopping up soups or building the ultimate sandwich
02 -
  • The dough will feel impossibly sticky and messy when mixing, but resist the urge to add more flour or it will become dense
  • Scoring the dough is essential for proper expansion in the oven, so make a decisive cut about half an inch deep
  • Waiting the full hour to cool is incredibly difficult but cutting too soon will result in a gummy texture and trapped steam
03 -
  • Grate your cheese from a block rather than using pre shredded cheese, which contains anti caking agents that prevent proper melting
  • If your dill looks wilted, revive it in a glass of ice water for 15 minutes before chopping
  • The Dutch oven creates its own steam chamber, which is what gives you that professional looking crust

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