No Knead Dill Gouda Artisan Bread (Printable)

A rustic loaf with fresh dill and creamy Gouda, featuring golden crisp crust and airy crumb. Ideal for sandwiches or soup pairings.

# What You'll Need:

→ Dry Ingredients

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

→ Flavorings

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

→ Wet Ingredients

07 - 1 1/2 cups lukewarm water

# How To Make:

01 - In a large mixing bowl, combine bread flour, salt, and instant yeast. Stir in the grated Gouda, chopped dill, and black pepper until evenly distributed.
02 - Pour the lukewarm water into the dry mixture. Mix thoroughly with a spatula or wooden spoon until a shaggy, sticky dough forms. All flour should be incorporated.
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 onto the surface and, with floured hands, gently shape it into a round loaf without kneading.
05 - Place the dough seam-side down on a sheet of parchment paper. Cover loosely with a towel and let rise for 30–60 minutes until puffy.
06 - Place a Dutch oven with its lid in the oven. Preheat to 450°F for at least 30 minutes to ensure the pot is thoroughly hot.
07 - Carefully remove the hot Dutch oven from the oven. Transfer the dough with the parchment paper into the pot. Score the top with a sharp knife.
08 - Cover the Dutch oven with the lid and bake for 30 minutes. The covered baking creates steam for a crisp crust.
09 - Remove the lid and continue baking for an additional 15–20 minutes until the loaf is golden brown and crusty. Internal temperature should reach 200°F.
10 - Transfer the bread to a wire rack and let cool for at least 1 hour before slicing. Cutting while warm will result in a gummy texture.

# Expert Tips:

01 -
  • The dough literally mixes itself in minutes and needs zero kneading
  • Your kitchen will smell incredible while this bakes
  • The cheese creates these amazing pockets throughout the crumb
  • Perfect for impressing dinner guests with minimal actual work
02 -
  • The dough should look sticky and messy, this is exactly right
  • Scoring the dough before baking gives it room to expand beautifully
  • That cooling hour is torture but prevents a gummy texture inside
03 -
  • Use a Dutch oven with a tight fitting lid to trap steam
  • If your kitchen is cold, find a warm spot for the overnight rise

Go Back