We’re often told that it’s hard for people to imagine how tiny a baby is at 1 pound and 6 ounces. We saw him daily and it’s still hard for us to wrap our minds around!
To summarize his story – B was born at just under 23 weeks gestation and was 12 1/4″ long. He was in the NICU for 109 days, came home on oxygen then became sick and went back on the vent in the PICU for 13 days. He had many of the complications associated with prematurity – pneumonia & other infections, lung disease, PDA and ROP surgery, hernia repair, feeding issues, developmental issues with gross, fine motor and speech… he has fought so hard to overcome these challenges and amaze us all. His lingering challenge has been his vision loss, but we know he’ll continue to surprise us with his persistence and creativity as he tackles any hurdle.
4 cups flour (I do half wheat)
1 1/2 t salt
1/4 t yeast
2 c hot water
Mix all, cover and let sit 8 to 18 hours or somewhere in there. 🙂
If you want a same day dough, increase the yeast to 1 teaspoon then let rise at least 4 hours or until bubbly looking. It has a less intense flavor but is still delicious.
When you want to bake flour a cutting board (we use a flexible one from IKEA) and dump the dough onto it, patting into an approximate lump. Preheat oven to 500 degrees (I do 450 as our oven runs hot) with a dutch oven inside of it. When hot, dump the dough ball into the dutch oven and COVER it (this is important.) Cook about 20 minutes, uncover then cook until golden brown on top. Dump out, cool, slice and enjoy! Add some rosemary, garlic & cracked pepper if you want a fantastic savory bread.
We bought the Lodge Logic 5-Quart Double Dutch Oven with Skillet Cover – it was comparable in price to others, it’s free shipping on Amazon AND the lid works as its own pan to make amazing cornbread. Or you can use it on the stove top for cooking, though I’ve not tried that yet because we have a cast iron skillet with longer handle. I like that it has the handles on the side vs. the top because it’s easier for me to grab and flip off when cooking ciabatta bread in a 450+ degree oven. We love it, and if we ever go camping we’ll be set for campfire cobbler. Though I did recently make a cobbler in this in the oven – a dump cake variation, it was delicious. Plus extra iron! I was told to cook in cast iron when pregnant and anemic, for all you expecting ladies.