No-Knead Dill Gouda Bread (Printable)

Crusty artisan loaf combining aromatic dill and creamy Gouda, made through an effortless no-knead method.

# What You'll Need:

→ Dry Ingredients

01 - 3 1/4 cups bread flour
02 - 1 1/2 teaspoons salt
03 - 1/2 teaspoon instant yeast

→ Flavorings

04 - 1 cup Gouda cheese, diced or coarsely grated
05 - 2 tablespoons fresh dill, finely chopped

→ Wet Ingredients

06 - 1 1/2 cups lukewarm water

# Directions:

01 - Whisk together bread flour, salt, and instant yeast in a large mixing bowl until thoroughly blended.
02 - Stir in diced Gouda cheese and chopped fresh dill until evenly distributed throughout the flour mixture.
03 - Pour lukewarm water into the bowl and mix with a wooden spoon or spatula until a shaggy, sticky dough forms. The dough will not look smooth—this is expected.
04 - Cover the bowl tightly with plastic wrap or a lid. Let rest at room temperature for 8-12 hours or overnight until doubled in size and bubbly on the surface.
05 - Lightly flour a work surface. Scrape out the dough and, with floured hands, gently fold the edges toward the center 3-4 times to form a round loaf. Do not knead.
06 - Place dough seam side down on parchment paper. Cover loosely with a towel and let rise for 45-60 minutes until slightly puffed.
07 - Place a Dutch oven with its lid in the oven and preheat to 450°F for at least 30 minutes to ensure proper heat retention.
08 - Carefully remove the hot Dutch oven. Using the parchment as a sling, lift the dough and place it, parchment included, into the preheated pot.
09 - Cover with the lid and bake for 30 minutes to create steam and develop the crust structure.
10 - Remove the lid and bake for an additional 15 minutes until the loaf is golden brown with a crisp, crackly crust.
11 - Transfer the bread to a wire rack and let cool for at least 1 hour before slicing to allow the crumb to set properly.

# Expert Advice:

01 -
  • The crust achieves bakery quality with almost zero effort thanks to the Dutch oven steam method
  • Gouda melts into pockets throughout the crumb while dill adds fresh aromatic contrast in every bite
02 -
  • That shaggy, messy dough is exactly right, resist every urge to add more flour or knead it smooth
  • The Dutch oven must be fully preheated or you won't get proper oven spring and crust development
03 -
  • Use a scale if possible because flour measurement varies dramatically between scoops
  • The parchment paper is your insurance policy against sticking or burns

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