No-Knead Dill Gouda Bread (Printable version)

A crusty artisan loaf featuring fresh dill and creamy Gouda, made without kneading and ideal for any meal.

# 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

# 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. Ensure all flour is incorporated.
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 dough and, 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 - Place Dutch oven with lid in oven and preheat to 450°F for at least 30 minutes before baking.
08 - Carefully remove hot Dutch oven. Using parchment as handles, lift dough and place with parchment into the preheated pot.
09 - Cover with lid and bake for 30 minutes to create steam and develop oven spring.
10 - Remove lid and bake for additional 15 minutes until deeply golden brown and crust sounds hollow when tapped.
11 - Transfer bread to wire rack and let cool completely before slicing to ensure proper texture development.

# Expert Advice:

01 -
  • No kneading means you can start this in five minutes and forget about it until tomorrow
  • The combination of melty cheese pockets and fresh dill creates restaurant quality bread with zero technique
02 -
  • The dough should look sticky and shaggy, not smooth and elastic
  • Preheating the Dutch oven is nonnegotiable for that dramatic crust
03 -
  • Use kitchen shears to snip dill directly into the bowl
  • Let the bread cool for at least 45 minutes before slicing

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