No-Knead Dill Gouda Bread (Printable Version)

Rustic crusty artisan loaf with aromatic dill and creamy Gouda cheese, made with simple preparation and long rest.

# What You 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

# How to Make It:

01 - Whisk together bread flour, salt, and instant yeast in a large mixing bowl until thoroughly combined.
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.
04 - Cover bowl tightly with plastic wrap or lid. Let dough rest at room temperature for 8–12 hours until doubled in size and bubbly.
05 - Lightly flour work surface. Scrape out dough and, with floured hands, gently fold edges toward center to form a round loaf without kneading.
06 - Place dough seam side down on parchment paper. Cover loosely with towel and let rise for 45–60 minutes.
07 - Place Dutch oven with lid in oven and preheat to 450°F for at least 30 minutes before baking.
08 - Carefully remove hot Dutch oven. Using parchment paper, lift dough and place it with parchment into the preheated pot.
09 - Cover with lid and bake for 30 minutes to create initial rise and steam environment.
10 - Remove lid and bake for additional 15 minutes until golden brown and crusty. Transfer to wire rack and cool completely before slicing.

# Expert Tips:

01 -
  • The crust shatters when you bite into it, revealing pillowy insides studded with melted pockets of Gouda.
  • Its practically foolproof. I have never messed this up, even when I was half asleep while making it.
02 -
  • The long rest is non negotiable. This is not a quick bread. The extended fermentation creates flavor and texture that cannot be rushed.
  • A screaming hot Dutch oven is the secret. The instant heat transfer creates oven spring that gives you those dramatic air pockets.
03 -
  • Sprinkle a little coarse salt on top right before baking for extra crunch and those professional looking sparkles.
  • Add roasted garlic cloves to the dough along with the cheese for a savory punch.

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