No Knead Dill Gouda Artisan Bread (Print Version)

Rustic loaf combining fresh dill and creamy Gouda with golden crust

# 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

# Steps:

01 - In a large mixing bowl, combine bread flour, salt, and instant yeast. Stir in the grated Gouda, chopped dill, and black pepper.
02 - Add the lukewarm water and mix with a spatula or wooden spoon until a shaggy, sticky dough forms.
03 - Cover the bowl tightly with plastic wrap. 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.
06 - Place a Dutch oven with lid in the oven and preheat to 450°F for at least 30 minutes.
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.
08 - Cover and bake for 30 minutes.
09 - Remove the lid and bake an additional 15–20 minutes, until golden brown and crusty.
10 - Cool on a wire rack at least 1 hour before slicing.

# Expert Tips:

01 -
  • The crust gets impossibly crisp while the inside stays pillowy soft thanks to the Dutch oven steam
  • Fresh dill and aged Gouda create this savory aromatic combo that makes plain bread seem boring forever
  • You literally stir it together tonight and bake gorgeous bakery style bread tomorrow
02 -
  • The dough will look impossibly wet and sticky after mixing but this is exactly what creates those gorgeous irregular holes inside
  • Preheating the Dutch oven is non negotiable because that instant heat transfer is what makes the crust explosive and thick
03 -
  • Use a bench scraper to handle the dough instead of your hands which prevents sticking and frustration
  • Score the dough boldly and deeply because a timid slash will seal back up during baking and create odd shapes

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