No Knead Dill Gouda Bread (Printable)

Rustic loaf with fresh dill and creamy Gouda, golden crust and soft crumb. Ideal with soups or sandwiches.

# 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

# Directions:

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.
02 - Add the lukewarm water and mix with a spatula or wooden spoon until a shaggy, sticky dough forms. All flour should be incorporated.
03 - Cover the bowl tightly with plastic wrap or a lid. Let the dough rise at room temperature for 12–18 hours, until doubled in size and bubbly on the surface.
04 - Generously flour a work surface. Scrape the dough out onto the surface and, with floured hands, gently shape it into a round loaf without deflating.
05 - Place dough seam-side down on a sheet of parchment paper. Cover loosely with a towel and let rise for 30–60 minutes until puffy.
06 - Place a Dutch oven with lid in the oven and preheat to 450°F for at least 30 minutes to ensure proper heat retention.
07 - Remove the hot Dutch oven from the oven. Carefully transfer the dough with parchment to the Dutch oven. Score the top with a sharp knife in a cross or slash pattern.
08 - Cover with the lid and bake for 30 minutes to create steam for a crisp crust.
09 - Remove the lid and bake an additional 15–20 minutes, until golden brown and crusty. The internal temperature should reach 200°F.
10 - Cool on a wire rack for at least 1 hour before slicing to allow the crumb to set properly.

# Expert Suggestions:

01 -
  • The crust gets unbelievably crisp while the inside stays pillowy soft
  • Fresh dill and melted Gouda create this savory aromatic combination that makes everyone ask what you baked
  • You stir everything together once, walk away for a day, then bake
02 -
  • The dough should look ugly and sticky, not smooth like traditional kneaded bread
  • Scoring the dough helps it expand in the oven without bursting at the seams
  • Use oven mitts when handling the preheated Dutch oven, it is dangerously hot
03 -
  • Weigh your flour if possible because cup measurements can vary wildly
  • The long fermentation develops flavor you cannot rush or replicate

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