somehow, i've recently found myself involved with not one but TWO people with celiac so i suggested to @dsy that we do a little gluten-free baking thing together (hi daisy đź’š). for week 1, we're doing this rye-style bread recipe; it was my choice since i really like a darker bread. it's also my first time doing any gluten free baking, though not my first time making bread.
ended up underproofed (at least i'm pretty sure), which i was a bit worried about given the loaf looked a bit small when i was baking it. next time, i'll just trust my instincts and let it go for longer. honestly though, i don't mind the denser texture on a dark bread like this. the flavor also turned out great! i'm happy with it for a first gf loaf.
for dinner, i topped the bread with some whitefish salad, avo, cucumber, and a bit of pickled carrot. i served it with a couple boiled eggs with mayo and harissa (old bartavelle habits die hard), and had a side salad of fennel, endives, raddichio, and lime chunks with a honey citrus vinaigrette. honestly too much food but a nice way to send off the year. i'm excited to do more gf baking with @dsy in 2024.