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.
The catalog window for Molino Quaglia Petra 0101 Bread Petraviva is 8–24 hours at 22°C (72°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
pizza, type-1, high-protein, long-rise, professional, sprouted-wheat, biga, poolish, high-hydration
Petra 0101 Bread Petraviva | ||
|---|---|---|
Strength | Very Strong · W 405 | Very Strong · W 390 |
P/L | 0.65 | 0.70+0.05 |
Protein | — | — |
Hydration | — | — |
Maturation | 8-24h 22°C | — |
