No Knead Dill Gouda Artisan Bread (Print Version)

Rustic loaf with savory dill and melted Gouda, featuring crisp golden crust and tender crumb.

# Recipe Ingredients:

→ 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.
02 - Add the lukewarm water and mix with a spatula or wooden spoon until a shaggy, sticky dough forms.
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.
05 - Place dough seam-side down on a sheet of parchment paper. Cover loosely with a towel and let rise for 30–60 minutes.
06 - Place a Dutch oven with lid in the oven and preheat to 450°F for at least 30 minutes.
07 - Remove the hot Dutch oven from the oven. Carefully transfer the dough on parchment to the Dutch oven. Score the top with a sharp knife.
08 - Cover and bake for 30 minutes.
09 - Remove the lid and bake an additional 15–20 minutes, until golden brown and crusty.
10 - Cool on a wire rack at least 1 hour before slicing.

# Expert Advice:

01 -
  • The crust gets impossibly crispy while the inside stays soft and tender
  • You stir everything together in one bowl and walk away for hours
  • The combination of dill and Gouda feels fancy without any real effort
02 -
  • The dough will look impossibly wet and sticky at first, that is exactly how it should be
  • Scoring the dough before baking gives it room to expand in the oven
  • Letting the bread cool completely prevents the crumb from becoming gummy
03 -
  • Grate the cheese from a block instead of buying pre-shredded for better melting
  • If your dill is looking wilted, use a bit more than the recipe calls for
  • The longer fermentation time develops deeper flavor, so don't rush it

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