No-Knead Dill Gouda Loaf (Printable)

A crusty artisan loaf infused with aromatic dill and creamy Gouda, made simply without kneading.

# 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 - 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—this is normal for no-knead bread.
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 the surface.
05 - Lightly flour a work surface. Scrape out the dough and, with floured hands, gently fold the edges toward the center a few times to shape into a round loaf. Do not knead.
06 - Place the dough seam side down on a piece of parchment paper. Cover loosely with a clean towel and let rise for 45–60 minutes until puffy.
07 - Place a Dutch oven with its lid in the oven and preheat to 450°F for at least 30 minutes to ensure the pot is thoroughly hot.
08 - Carefully remove the preheated Dutch oven. Using the parchment paper as a sling, lift the dough and lower it into the hot pot, parchment included.
09 - Cover with the lid and bake for 30 minutes to create steam and develop the crust structure.
10 - Remove the lid and continue baking for an additional 15 minutes until the crust is deep golden brown and crisp.
11 - Transfer the bread to a wire rack and let cool completely before slicing—this prevents the crumb from becoming gummy.

# Expert Suggestions:

01 -
  • The combination of creamy Gouda and fresh dill creates an irresistible savory aroma that will have your neighbors wondering what's baking
  • You literally cannot mess this up—even if you've never baked bread before, the no-knead method guarantees success
  • That crackling crust sound when you slice into it is pure kitchen ASMR
02 -
  • The Dutch oven creates a steam chamber that's essential for that crackly artisan crust—don't skip this equipment or try to substitute
  • Your dough is supposed to look messy and sticky after mixing—this isn't a smooth kneaded dough situation
  • The long rest isn't optional—it's how the gluten develops without you having to knead
03 -
  • Pre-shredded cheese has anti-caking agents that can affect your dough's texture—buy a block and grate or dice it yourself
  • If your dill looks wilted, give it a quick rinse and shake it dry before chopping—it'll perk right up in the oven

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