Type 1 Petra flour with dried sprouted wheat (0102 HP). Cited W 320-340; more enzymatic than W alone suggests, so fermentation runs faster than a plain flour at the same W.
Type 1 Petra flour with dried sprouted wheat (0102 HP). Cited W 320-340; more enzymatic than W alone suggests, so fermentation runs faster than a plain flour at the same W.
The recommended hydration range for Molino Quaglia Petra 0102HP is 60–70%. A practical starting point is 65%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
As a very strong flour, Molino Quaglia Petra 0102HP can handle a home-oven range around 64–68%. The extra water helps prevent the longer bake from drying out the pizza.
The catalog window for Molino Quaglia Petra 0102HP is 24–72 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.
Pandough users most often plan about 54 hours for this flour in Traditional Napoletana, based on 8 bakes.
pizza, bread, sprouted, type-1, biga, poolish, neapolitan, roman
Ash Content | 0.75% |
