Wheat and toasted rice flour blend designed for pinsa romana. W300-340 with 42-43% wet gluten; the mill quotes baking absorption above 85%. The toasted rice adds crispiness and enhances water absorption. No soy flour (unlike many pinsa mixes). Light, crispy, melt-in-your-mouth results. For pinsa romana, Roman-style pizza, focaccia. Medium to long rise. No additives.
Wheat and toasted rice flour blend designed for pinsa romana. W300-340 with 42-43% wet gluten; the mill quotes baking absorption above 85%. The toasted rice adds crispiness and enhances water absorption. No soy flour (unlike many pinsa mixes). Light, crispy, melt-in-your-mouth results. For pinsa romana, Roman-style pizza, focaccia. Medium to long rise. No additives.
The recommended hydration range for Molino Quaglia Petra 5010 is 80–80%. A practical starting point is 80%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
As a strong flour, Molino Quaglia Petra 5010 can handle a home-oven range around 80–80%. The extra water helps prevent the longer bake from drying out the pizza.
The catalog window for Molino Quaglia Petra 5010 is 24–48 hours at 4°C (39°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, pinsa-romana, roman-style, type-0, rice-flour, high-hydration, professional
Petra 5010 | ||
|---|---|---|
Strength | Strong · W 320 | Strong · W 320 |
P/L | 0.60 | 0.60 |
Protein | 12.65% | 13.5%+0.8% |
Hydration | 80-80% | — |
Maturation | 2.5-8h 22°C | 4.8-15.5h 22°C+5h |
