Type "1" flour with dried sprouted wheat grains. The sprouting process makes it highly enzymatic despite W390-420, producing faster fermentation, crispy crust, and intense flavor. Augmented Stone Milling keeps wheat temperature low, preserving workability and stability. No additives. Best for high-hydration pizza, brioche, croissants, ciabatta. Use biga or poolish method. Selected wheat from multiple regions for optimal protein quality. Controlled germination gives lighter, more brittle finished products.
Type "1" flour with dried sprouted wheat grains. The sprouting process makes it highly enzymatic despite W390-420, producing faster fermentation, crispy crust, and intense flavor. Augmented Stone Milling keeps wheat temperature low, preserving workability and stability. No additives. Best for high-hydration pizza, brioche, croissants, ciabatta. Use biga or poolish method. Selected wheat from multiple regions for optimal protein quality. Controlled germination gives lighter, more brittle finished products.
Katalogové okno pro Molino Quaglia Petra 0101 Bread Petraviva je 8–24 hodin při 22 °C (72 °F). Pandough odhaduje droždí a časování na základě tohoto okna, tvé hydratace, soli, typu droždí a teplot, kterým je těsto skutečně vystaveno.
Doba kynutí závisí také na teplotě těsta, množství droždí, hydrataci a poměru mezi teplým a studeným kynutím.
pizza, type-1, high-protein, long-rise, professional, sprouted-wheat, biga, poolish, high-hydration
Petra 0101 Bread Petraviva | ||
|---|---|---|
Síla | Velmi silná · W 405 | Velmi silná · W 390 |
P/L | 0.65 | 0.70+0.05 |
Bílkoviny | — | — |
Hydratace | — | — |
Zrání | 8-24h 22°C | — |
