Description
Discover the art of baking with this No-Knead Dill Gouda Artisan Bread that requires minimal effort yet delivers an irresistible flavor.
Ingredients
Scale
- 1½ cups water, room temperature (at or near 70°F/21°C)
- 1 teaspoon active dry yeast
- 3½ cups bread flour, plus more for dusting
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh dill, finely chopped
- 1 cup cubed Gouda cheese
Instructions
- Add the yeast to the water and let it sit for 10-15 minutes. In a large bowl, whisk together flour, salt, pepper and fresh dill until evenly distributed. Let sit for 10 minutes.
- Add yeast mixture to the bowl and stir together using a rubber spatula just until combined. The dough should look a little sticky and shaggy and there should still be a little flour around the edges of the bowl.
- Cover and let rise somewhere warm until it has doubled in size, about 8-10 hours.
- Once the dough has doubled in volume, use your hands to pull the dough out onto a floured surface. With floured hands, gently fold the dough into itself several times just until it holds together. Stretch and smooth out dough into a rectangular shape and press Gouda cubes into the dough.
- Roll up dough into a log shape, adding bits of flour as needed to prevent sticking, and fold the ends underneath. Sprinkle with a little more flour and shape into a flour-covered ball.
- Place the dough into a flour dusted bowl, dust with flour, cover and refrigerate overnight.
- Preheat oven to 450ºF (232ºC) with your Dutch oven inside.
- Uncover the dough and turn it out onto a lightly floured surface seam side down. Shape it into a loaf and place it on a sheet of parchment paper. Score the top with a razor blade or sharp knife.
- Remove the Dutch oven from the oven and transfer the dough, still on parchment, into it. Cover and bake for 30 minutes, then remove the cover and bake for 15-20 minutes more.
- Once the top is browned and sounds hollow when tapped, remove the bread and transfer it to a wire cooling rack to let cool for up to an hour before slicing.
Notes
- Ensure the dough is in a warm place to rise effectively.
- If using alternative flours, refer to specific guidelines for best results.
- Prep Time: 10 minutes (plus rising time)
- Cook Time: 45-50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 15mg