No Knead Dill Gouda Artisan Bread (Print)

A rustic loaf combining fresh dill and creamy Gouda, featuring a golden crisp crust and airy crumb ideal for any meal.

# What You Need:

→ Dry Ingredients

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

→ Flavorings

04 - 1 cup Gouda cheese, coarsely grated
05 - 3 tbsp fresh dill, finely chopped
06 - 1/2 tsp cracked black pepper

→ Wet Ingredients

07 - 1 1/2 cups lukewarm water

# How to Make:

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 throughout the flour mixture.
02 - Pour the lukewarm water into the dry ingredients. Mix thoroughly with a spatula or wooden spoon until a shaggy, sticky dough forms. All flour should be incorporated, though the dough will remain rough and sticky.
03 - Cover the bowl tightly with plastic wrap or a secure lid. Allow the dough to ferment at room temperature for 12–18 hours, until doubled in volume and covered with small bubbles on the surface.
04 - Generously flour a clean work surface. Using a spatula, scrape the dough onto the floured surface. With floured hands, gently fold the edges toward the center and shape into a round loaf, creating tension on the surface without deflating.
05 - Place the shaped dough seam-side down on a sheet of parchment paper. Cover loosely with a clean kitchen towel and allow to rise for 30–60 minutes, until slightly puffed.
06 - Position a Dutch oven with its lid on the center rack of a cold oven. Preheat to 450°F for at least 30 minutes to ensure the pot is thoroughly hot.
07 - Carefully remove the preheated Dutch oven from the oven. Lift the dough by holding the corners of the parchment paper and lower it into the hot pot. Use a sharp knife or lame to make a shallow slash across the top of the loaf.
08 - Place the lid securely on the Dutch oven and return it to the oven. Bake for 30 minutes to create steam and develop the loaf's structure.
09 - Remove the lid and continue baking for 15–20 minutes until the crust is deeply golden brown and firm. Transfer the loaf to a wire rack and cool completely for at least 1 hour before slicing to ensure proper crumb texture.

# Expert Advice:

01 -
  • The crust develops this beautiful crackle when you slice into it
  • You can mix it up in five minutes before bed and wake up to risen dough
  • Gouda and dill were meant to be together in bread form
02 -
  • The dough will look impossibly wet and sticky but that is exactly how it should be
  • Preheating the Dutch oven is non negotiable for that professional crust
  • Wait at least one hour before slicing or the steam will make the crumb gummy
03 -
  • If your kitchen is cold, find a warm spot for the dough or it might take longer to rise
  • Use a very sharp knife or lame for scoring, otherwise the dough deflates
  • The longer fermentation time develops flavor you cannot rush

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