No Knead Dill Gouda Artisan Bread (Print)

Rustic loaf featuring fresh dill and creamy Gouda with golden crisp crust and soft airy crumb.

# Ingredient list:

→ 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 heat retention.
07 - Remove the hot Dutch oven from the oven. Carefully transfer the dough with parchment paper to the Dutch oven. Score the top with a sharp knife.
08 - Cover with the lid and bake for 30 minutes to create steam and develop the crust.
09 - Remove the lid and bake an additional 15-20 minutes, until golden brown and crusty. The internal temperature should reach 200°F.
10 - Cool on a wire rack for at least 1 hour before slicing to allow the crumb to set properly.

# Expert Tips:

01 -
  • The Dutch oven creates bakery style crust without any special skills or effort
  • Fresh dill and Gouda turn basic bread into something that feels gourmet and comforting
02 -
  • The dough should look very loose and shaggy after mixing, which is exactly right for no knead bread
  • Preheating the Dutch oven is non negotiable, it creates the steam that makes a crispy, crackly crust
03 -
  • If your dough feels too sticky to handle during shaping, flour your hands generously rather than adding more flour to the dough itself
  • Letting the bread cool completely before slicing is the hardest part but absolutely essential for proper texture

Go back