No-Knead Dill Gouda Bread (Printable Version)

A crusty loaf enriched with fresh dill and creamy Gouda cheese, crafted effortlessly with simple steps and slow 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 - Whisk together bread flour, salt, and instant yeast in a large mixing bowl until thoroughly 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 not be smooth.
04 - Cover bowl tightly with plastic wrap or lid. Let rest at room temperature for 8-12 hours or overnight until doubled in size and bubbly on surface.
05 - Lightly flour work surface and scrape dough out. With floured hands, gently fold edges toward center 3-4 times to form a round loaf without kneading.
06 - Place dough seam-side down on parchment paper. Cover loosely with towel and let rise for 45-60 minutes until puffy.
07 - Position Dutch oven with lid in oven. Preheat to 450°F for at least 30 minutes to ensure proper heat retention.
08 - Carefully remove preheated Dutch oven. Using parchment paper as a sling, lift dough and place it with parchment into the hot pot.
09 - Cover with lid and bake for 30 minutes to create steam and develop initial rise.
10 - Remove lid and continue baking for 15 minutes until deep golden brown and crust is crisp and hollow-sounding when tapped.
11 - Transfer bread to wire rack. Cool completely before slicing to prevent interior from becoming gummy—about 1 hour.

# Expert Advice:

01 -
  • The crust gets ridiculously crisp and the inside stays pillowy soft thanks to the Dutch oven steam technique
  • Gouda melts into little pockets throughout the crumb creating these amazing cheesy bursts in every bite
  • You literally stir ingredients together and walk away for 12 hours no elbow grease required
  • Fresh dill pairs so beautifully with the creamy Gouda it tastes like something from a European bakery
02 -
  • The dough will look incredibly wet and sticky after mixing resist the urge to add more flour this hydration is what creates those beautiful air pockets
  • Preheating the Dutch oven is non negotiable without that initial blast of heat you won't get the oven spring that makes bakery style loaves
  • Letting the bread cool completely before slicing feels impossible but cutting into it warm will ruin the texture inside
03 -
  • Weighing your flour with a kitchen scale gives you more consistent results than cup measurements which can vary wildly
  • If you only have dried dill use half the amount and rehydrate it in the warm water for 5 minutes before mixing
  • A kitchen timer set for the full 12 hour rise means you never have to guess if the dough is ready

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