No-Knead Dill Gouda Loaf (Printable Version)

Rustic crusty loaf with Gouda cheese and fresh dill, crafted without kneading for easy preparation.

# 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

# How to Make It:

01 - Whisk together bread flour, salt, and instant yeast in a large mixing bowl until thoroughly blended.
02 - Stir diced Gouda cheese and chopped fresh dill into the flour mixture until evenly distributed throughout.
03 - Pour lukewarm water into the bowl and mix with a wooden spoon or spatula until a shaggy, sticky dough forms.
04 - Cover bowl tightly with plastic wrap or lid. Let dough rest at room temperature for 8–12 hours or overnight until doubled in size and bubbly on surface.
05 - Lightly flour work surface. Scrape dough onto surface and, with floured hands, gently fold edges toward center 2–3 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 cold oven. Preheat to 450°F for at least 30 minutes to ensure proper heat retention.
08 - Carefully remove preheated Dutch oven. Lift dough using parchment paper and lower it, parchment included, into the hot pot.
09 - Cover with lid and bake for 30 minutes to create steam and develop crust structure.
10 - Remove lid and continue baking for 15 minutes until loaf is deep golden brown with crispy, crackling crust.
11 - Transfer bread to wire rack and let cool for at least 1 hour before slicing to preserve texture and prevent gumminess.

# Expert Tips:

01 -
  • The crusty outside and soft inside rival bakery bread without any of the kneading effort
  • The combination of melty Gouda and fragrant dill turns simple ingredients into something extraordinary
02 -
  • The dough will look shaggy and messy after mixing, but this is exactly what creates those beautiful irregular holes
  • Preheating the Dutch oven is nonnegotiable for that professional bakery crust
03 -
  • Room temperature water should feel like a warm bath to the touch, about 80 to 85°F
  • The longer rest time develops deeper flavor, so dont rush this step even if the dough looks ready

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