No Knead Dill Gouda Artisan Bread (Printable)

Rustic loaf with fresh dill and creamy Gouda, golden crust and soft crumb. Ideal for sandwiches and soup pairing.

# What You'll Need:

→ Dry Ingredients

01 - 3 1/4 cups bread flour
02 - 1 1/2 tsp salt
03 - 3/4 tsp instant yeast

→ Flavorings

04 - 1 cup Gouda cheese, coarsely grated
05 - 3 tbsp fresh dill, finely chopped
06 - 1/2 tsp cracked black pepper

→ Wet Ingredients

07 - 1 1/2 cups lukewarm water

# How-To Steps:

01 - In a large mixing bowl, combine bread flour, salt, and instant yeast. Stir in the grated Gouda, chopped dill, and black pepper.
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 - 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. Cover and bake for 30 minutes.
08 - 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 does all the work while you sleep, making you look like a bread wizard with zero technical skill required
  • That combination of savory dill and nutty melted Gouda creates flavor pockets throughout the crumb that make every bite feel like a special treat
02 -
  • The dough should look terrifyingly sticky and messy when you first mix it, that's exactly how it's supposed to be, and fighting it will only make things worse
  • Preheating the Dutch oven for a full 30 minutes is non-negotiable if you want that explosive oven spring and crackly crust that makes this bread so special
03 -
  • Use a kitchen scale if you have one, because flour measurements can vary wildly and affect the hydration of your dough
  • Experiment with adding lemon zest or minced garlic to the dough for bright variations that feel completely different

Go Back