No Knead Dill Gouda Artisan Bread (Printable)
Rustic loaf with savory dill and creamy Gouda. Crisp crust, soft interior.
# What You’ll 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 Steps:
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. Ensure all flour is 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 kneading.
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 slightly 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 on 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 and develop the crust.
09 - Remove the lid and bake an additional 15-20 minutes, until golden brown and crusty. Internal temperature should reach 200°F.
10 - Transfer bread to a wire rack and cool for at least 1 hour before slicing to prevent gummy texture.
# Expert Advice:
01 -
- The dough practically makes itself while you sleep or go about your day
- That combination of melty Gouda and fresh dill creates something irresistible
02 -
- The dough will look impossibly wet and sticky at first, but this is exactly right and will bake into gorgeous bread
- That hour of cooling time feels impossible but slicing too soon will ruin the texture you waited all day for
03 -
- A hot Dutch oven creates the steam needed for that professional crust
- Flour your hands generously when shaping, the dough will thank you