No-Knead Dill Gouda Bread (Printable Version)

A crusty loaf featuring fresh dill and creamy Gouda cheese, made with a simple no-knead method.

# 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

# Directions:

01 - In a large mixing bowl, whisk together the bread flour, salt, and instant yeast until thoroughly combined.
02 - Stir in the diced Gouda cheese and chopped fresh dill until evenly distributed throughout the flour mixture.
03 - Pour in the lukewarm water and mix with a wooden spoon or spatula until a shaggy, sticky dough forms. The dough will look rough and uneven—this is normal.
04 - Cover the bowl tightly with plastic wrap or a lid. Let rest at room temperature for 8–12 hours, or overnight, until doubled in size and bubbly on surface.
05 - Lightly flour a work surface. Scrape out the dough and, with floured hands, gently shape into a round loaf by folding edges toward center 2–3 times. Do not knead.
06 - Place dough seam side down on parchment paper. Cover loosely with a towel and let rise for 45–60 minutes until slightly puffed.
07 - Place a Dutch oven with lid in the oven and preheat to 450°F for at least 30 minutes to ensure the pot is thoroughly heated.
08 - Carefully remove the hot Dutch oven. Using the parchment as a sling, lift the dough and place it—parchment and all—into the preheated pot.
09 - Cover with the lid and bake for 30 minutes to create steam and develop the crust.
10 - Remove the lid and continue baking for an additional 15 minutes until the loaf is golden brown with a crispy crust.
11 - Transfer the bread to a wire rack and let cool completely before slicing—this ensures the interior structure sets properly.

# Expert Advice:

01 -
  • The Dutch oven creates a professional bakery crust with zero effort
  • Gouda melts into pockets of creamy goodness throughout the crumb
  • Dill adds an aromatic brightness that cuts through the richness
02 -
  • The dough will look like a sticky mess after mixing but this is exactly what gives you those beautiful air pockets
  • Preheating the Dutch oven is non negotiable for achieving that crackling restaurant style crust
03 -
  • If your dough seems too sticky to handle after resting, dip your hands in cold water before shaping
  • Let the bread cool for at least 30 minutes before slicing or the steam will escape and make the crumb gummy

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