No Knead Dill Gouda Artisan Bread (Print Version)
Rustic loaf featuring fresh dill and creamy Gouda with golden crust and airy crumb.
# What You'll 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 if using.
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 - Meanwhile, 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. Remove the lid and bake an additional 15–20 minutes, until golden brown and crusty.
09 - Cool on a wire rack at least 1 hour before slicing.
# Expert Tips:
01 -
- The dough literally mixes itself in about five minutes flat
- That combination of fresh dill and nutty Gouda creates the most incredible aroma while baking
02 -
- The dough will look impossibly wet and sticky at first, but that's exactly what gives you those beautiful air pockets
- Preheating your Dutch oven is non negotiable for achieving that professional looking crust
03 -
- Use a serrated knife to score the dough, and be confident about it, hesitation can tear the surface
- If you don't have a Dutch oven, a heavy oven safe pot with a tight fitting lid will work just as well