No Knead Dill Gouda Artisan Bread (Printable Version)
Rustic loaf with fresh dill and Gouda, featuring golden crust and airy crumb.
# 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 Make It:
01 - In a large mixing bowl, whisk together bread flour, salt, and instant yeast until evenly distributed. Add grated Gouda, chopped dill, and black pepper, stirring to incorporate throughout the flour mixture.
02 - Pour lukewarm water into the flour mixture. Using a spatula or wooden spoon, mix thoroughly until a shaggy, sticky dough forms with no dry flour remaining.
03 - Cover the bowl tightly with plastic wrap or a secure lid. Let rise at room temperature for 12–18 hours until dough has doubled in bulk and displays bubbles on the surface.
04 - Heavily flour a clean work surface. Scrape dough onto floured surface and, with floured hands, gently fold edges toward center to form a round loaf shape without deflating.
05 - Place shaped dough seam-side down on a sheet of parchment paper. Cover loosely with a clean kitchen towel and let rise for 30–60 minutes until slightly puffed.
06 - Position a 5–6 quart Dutch oven with its lid on the center rack of cold oven. Preheat to 450°F for at least 30 minutes to ensure thorough heating of the pot.
07 - Carefully remove hot Dutch oven from oven. Lift dough by parchment paper and lower into preheated pot. Using a sharp knife, cut a shallow slash across the top of the loaf.
08 - Place lid securely on Dutch oven. Return to oven and bake for 30 minutes to create steam and develop rise.
09 - Remove lid from Dutch oven and continue baking for 15–20 minutes until crust achieves deep golden brown color and feels firm when tapped.
10 - Transfer baked loaf to a wire cooling rack. Let cool for at least 1 hour before slicing to allow crumb structure to set properly.
# Expert Tips:
01 -
- The no knead method means zero effort and maximum reward for anyone intimidated by bread making
- That moment when you break open the crust and steam escapes carrying waves of dill and cheese through the kitchen
02 -
- The dough will look impossibly sticky and shaggy when you first mix it, but resist any urge to add more flour or knead it
- Preheating the Dutch oven for a full 30 minutes is nonnegotiable for achieving that professional crust
03 -
- Use a pizza stone or baking sheet under your Dutch oven to protect your oven floor from the intense heat
- Grate your own cheese instead of buying pre shredded, which contains anti caking agents that prevent proper melting