No Knead Dill Gouda Artisan Bread (Printer-friendly)

Rustic loaf with fresh dill and creamy Gouda, featuring golden crisp crust and soft interior. Ideal for sandwiches or soup pairs.

# 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

# Method:

01 - In a large mixing bowl, whisk together bread flour, salt, and instant yeast until evenly distributed. Add grated Gouda, chopped fresh dill, and cracked black pepper, stirring to incorporate throughout the flour mixture.
02 - Pour lukewarm water into the flour mixture. Using a sturdy wooden spoon or spatula, mix thoroughly until a shaggy, sticky dough forms and no dry pockets remain. The dough will feel tacky and loose.
03 - Cover bowl tightly with plastic wrap or secure lid. Let dough ferment at room temperature for 12-18 hours until doubled in bulk, with visible bubbles on surface and fragrant yeast aroma.
04 - Heavily flour work surface. Scrape fermented dough onto surface using bowl scraper or spatula. With well-floured hands, gently fold edges toward center to form round, taut loaf without degassing excessively.
05 - Transfer shaped dough seam-side down onto parchment-lined sheet. Cover loosely with clean kitchen towel. Allow to proof at room temperature for 30-60 minutes until puffy and slightly expanded.
06 - Position Dutch oven with lid on center rack. Preheat oven to 450°F for minimum 30 minutes to ensure proper heat retention. Pot must be thoroughly hot before baking.
07 - Carefully remove preheated Dutch oven using heavy oven mitts. Lift dough by parchment corners and lower into hot pot. Using sharp knife or lame, score top of loaf with 1/2-inch deep slash to allow steam escape.
08 - Place lid on Dutch oven and return to oven. Bake covered for 30 minutes to create steam chamber, developing initial rise and crust structure.
09 - Remove lid and continue baking 15-20 minutes until deep golden brown and crust sounds hollow when tapped. Internal temperature should reach 200-210°F.
10 - Transfer baked loaf to wire cooling rack. Let cool undisturbed for minimum 1 hour before slicing to allow crumb structure to set and prevent gumminess.

# Expert Tips:

01 -
  • The dough practically makes itself while you sleep, requiring zero kneading and minimal hands on time
  • That combination of melty Gouda and fresh dill creates the most incredible aroma filling your entire kitchen
  • You get bakery style results with a crackling crust and tender crumb without any special skills or equipment beyond a Dutch oven
02 -
  • The dough should look ridiculously sticky and messy after mixing, not smooth like traditional kneaded bread
  • That bubbling surface after the long rise means your yeast is working perfectly
  • Scoring the dough isnt just for looks, it allows the bread to expand predictably in the oven
  • The cooling period is absolutely non negotiable for the right texture
03 -
  • Weighing your flour and water instead of using cups gives you consistent results every time
  • A hot Dutch oven is the secret weapon that creates a professional bakery crust
  • Letting the bread cool completely might be the hardest part, but it makes all the difference in texture

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