Multigrain blend (Type 0 wheat + durum + oat + rye) for Roman-style pizza with up to 80% hydration. The oat and rye add flavor depth you won't get from straight wheat flour. Handles up to 48h fermentation at 4C. Light, crispy crumb with a distinct grain character.
Contains: wheat 0, oat, rye, durum wheat (re-milled semolina)
Multigrain blend (Type 0 wheat + durum + oat + rye) for Roman-style pizza with up to 80% hydration. The oat and rye add flavor depth you won't get from straight wheat flour. Handles up to 48h fermentation at 4C. Light, crispy crumb with a distinct grain character.
The catalog window for Molino Quaglia Petra 5020 is 48–96 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.
Petra 5020 | ||
|---|---|---|
Strength | Very Strong · W 355 | Very Strong · W 355 |
P/L | 0.65 | 0.65 |
Protein | 13.75% | 13%-0.8% |
Hydration | — | — |
Maturation | 5-16h 20°C | — |
