No-Knead Dill Gouda Loaf (Printable)

Crusty artisan loaf infused with fresh dill and rich Gouda, made effortlessly without kneading.

# What You'll 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 - Whisk together bread flour, salt, and instant yeast in a large mixing bowl until well blended.
02 - Stir in diced Gouda cheese and chopped fresh dill until evenly distributed throughout the flour mixture.
03 - Pour lukewarm water into the bowl and mix with a wooden spoon or spatula until a shaggy, sticky dough forms. The dough will look rough and not fully smooth—this is expected.
04 - Cover the bowl tightly with plastic wrap or a lid. Let rest at room temperature (65–72°F) for 8–12 hours or overnight until dough has doubled in size and shows bubbles on the surface.
05 - Lightly flour a work surface. Scrape dough out onto floured surface and, with floured hands, gently fold edges toward the center 3–4 times to form a round loaf. Do not knead.
06 - Place shaped dough seam-side down on parchment paper. Cover loosely with a clean towel and let rise for 45–60 minutes until slightly puffy.
07 - Place Dutch oven with lid in oven and preheat to 450°F for at least 30 minutes while dough completes its second rise.
08 - Carefully remove preheated Dutch oven from oven. Using parchment paper as a sling, lift dough and lower it—parchment and all—into the hot Dutch oven.
09 - Cover with lid and return to oven. Bake for 30 minutes to create steam and develop oven spring.
10 - Remove lid and continue baking for 15 minutes until crust is deep golden brown and crisp. Internal temperature should reach 200–205°F.
11 - Transfer bread to a wire rack and let cool for at least 1 hour before slicing to allow crumb structure to set.

# Expert Advice:

01 -
  • The crust develops this restaurant quality crackle without any kneading whatsoever
  • Fresh dill and Gouda transform simple bread into something that feels fancy enough for guests
  • You literally stir it together and walk away for twelve hours
02 -
  • The dough will feel impossibly sticky when mixing, but resist adding more flour
  • A properly preheated Dutch oven is what creates that artisan crust
  • Cooling completely before slicing prevents the interior from becoming gummy
03 -
  • Weighing your flour instead of using cup measurements will give you the most consistent results
  • If your kitchen runs cold, find a warm spot for the initial rise like near a radiator or in the oven with just the light on

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