No-Knead Dill Gouda Bread (Printable)

Rustic loaf with fresh dill and creamy Gouda, baked for a crusty, tender finish 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

# How-to Steps:

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 look smooth—this is expected.
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 out and, with floured hands, gently fold edges toward center 3–4 times to form a round loaf. Do not knead.
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 to ensure proper baking temperature.
08 - Carefully remove hot Dutch oven. Lift dough using parchment paper and lower into pot, keeping parchment underneath.
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 golden brown with a crispy, crackly crust.
11 - Transfer bread to wire rack and let cool completely before slicing—this prevents interior from becoming gummy.

# Expert Advice:

01 -
  • You get that impressive bakery style crust with almost zero effort
  • The dill and Gouda combo turns plain bread into something extraordinary
02 -
  • The overnight rest is not optional, it is what develops flavor and texture without kneading
  • Preheating the Dutch oven is essential for that professional looking crust
03 -
  • Use kitchen scissors to snip the dill directly into the bowl for the freshest flavor
  • Let the baked bread rest for at least one hour before slicing to set the crumb properly

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