No-Knead Dill Gouda Bread (Printable)

Rustic, crusty loaf with fresh dill and creamy Gouda, made with minimal effort and long fermentation.

# 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 - In a large mixing bowl, whisk together bread flour, salt, and instant yeast until thoroughly blended.
02 - Stir in diced Gouda cheese and chopped fresh dill until evenly distributed throughout flour mixture.
03 - Pour lukewarm water into bowl and mix with wooden spoon until shaggy, sticky dough forms.
04 - Cover bowl tightly with plastic wrap. Let rest at room temperature for 8-12 hours until doubled in size and bubbly.
05 - Lightly flour work surface. Scrape dough onto surface and gently shape into round loaf, folding edges toward center 2-3 times. Do not knead.
06 - Place dough seam side down on parchment paper. Cover loosely with towel and let rise 45-60 minutes.
07 - Position Dutch oven with lid in oven. Preheat to 450°F for at least 30 minutes.
08 - Carefully remove hot Dutch oven. Using parchment as sling, lift dough and place into Dutch oven with parchment underneath.
09 - Cover with lid and bake for 30 minutes to create steam and initial rise.
10 - Remove lid and bake additional 15 minutes until golden brown with crisp crust.
11 - Transfer bread to wire rack and cool completely before slicing to ensure proper texture.

# Expert Suggestions:

01 -
  • Active hands on time is literally ten minutes and the rest happens while you sleep or go about your day
  • The combination of creamy melted cheese pockets and aromatic fresh dill creates something almost impossible to stop eating
02 -
  • Don't skip the Dutch oven or you'll miss out on that professional looking crispy crust that makes people think you're secretly a baker
  • The long rest time isn't optional as it's what creates the flavor development and structure without any kneading
03 -
  • Use an oven thermometer because ovens are notoriously inaccurate and that initial high heat blast is what creates the crust
  • The parchment paper is your friend here, it makes transferring the dough to the hot Dutch oven completely stress free

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