Author Topic: Petra 3  (Read 2977 times)

0 Members and 1 Guest are viewing this topic.

Offline bakeshack

  • Registered User
  • Posts: 715
Petra 3
« on: December 13, 2012, 09:36:50 PM »
I got this flour from a local deli the other day.  The raw flour had a sweet aroma unlike any other flour I have tried.  Maybe the closest to this sweet smell is the Mulino Marino Buratto flour although they perform very differently.  

I mixed it 50/50 with Caputo Pizzeria although I will push it to 100% next time given the very good result I got from the 50/50 mix.  The flavor was excellent with a sweet, nutty flavor.  The finished pie had the same level of tenderness as a 100% Caputo and stayed tender even after a couple of hours at room temp.  

50% Caputo Pizzeria
50% Petra 3
62% Water
0.1% Cake yeast
2.8% Salt

Hand mixed/kneaded.  2 hr bulk, 24 hrs balled.  



Offline bakeshack

  • Registered User
  • Posts: 715
Re: Petra 3
« Reply #1 on: December 13, 2012, 09:38:48 PM »
more:
« Last Edit: December 13, 2012, 09:51:29 PM by bakeshack »

Offline Jet_deck

  • Supporting Member
  • *
  • Posts: 3041
  • Location: Between Houston and Mexico
Re: Petra 3
« Reply #2 on: December 13, 2012, 09:41:22 PM »
Very nice pies.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21165
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Petra 3
« Reply #3 on: December 13, 2012, 09:43:19 PM »
bakeshack,

I agree, that are very tasty looking pizzas!

Norma
Always working and looking for new information!

Offline csafranek

  • Registered User
  • Posts: 368
Re: Petra 3
« Reply #4 on: December 13, 2012, 10:07:21 PM »
I am sorry I am still new to all of this. What would be the breakdown of the percentages in grams? I'm sure there is a post somewhere to figure that out too.

Thank you!

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 9637
  • Location: North Carolina
  • Easy peazzy
Re: Petra 3
« Reply #5 on: December 13, 2012, 10:45:38 PM »
I am sorry I am still new to all of this. What would be the breakdown of the percentages in grams? I'm sure there is a post somewhere to figure that out too.

Thank you!
c,
The persentages are given so that you plug those numbers into the "dough calculating tool". The tool will ask you what amount of dough you want to make and after entering the individual ingredient %'s it will provide you with the coresponding weights you will need.Tool is here....
http://www.pizzamaking.com/dough_tools.html
Bob
"Care Free Highway...let me slip away on you"

Offline csafranek

  • Registered User
  • Posts: 368
Re: Petra 3
« Reply #6 on: December 13, 2012, 10:49:20 PM »
I understand that but do you all know this by heart or actually plug them in some where?  Sorry I guess I have to learn sometime right? Oh there it is! Thank you!

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 9637
  • Location: North Carolina
  • Easy peazzy
Re: Petra 3
« Reply #7 on: December 13, 2012, 10:52:50 PM »
 :chef:
"Care Free Highway...let me slip away on you"

Offline csafranek

  • Registered User
  • Posts: 368
Re: Petra 3
« Reply #8 on: December 13, 2012, 10:55:24 PM »
So what oven were those cooked in? They look awesome!

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 1873
  • Age: 60
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: Petra 3
« Reply #9 on: December 13, 2012, 11:08:17 PM »
beautiful pies, is there some darker wheat in the mix?


Offline bakeshack

  • Registered User
  • Posts: 715
Re: Petra 3
« Reply #10 on: December 13, 2012, 11:27:16 PM »
beautiful pies, is there some darker wheat in the mix?

Thanks Larry!  The Petra 3 flour has the bran intact so that is probably what you are seeing in the dough. 

Offline bakeshack

  • Registered User
  • Posts: 715
Re: Petra 3
« Reply #11 on: December 13, 2012, 11:28:18 PM »
bakeshack,

I agree, that are very tasty looking pizzas!

Norma

Very nice pies.

Thank you! 

Offline andreguidon

  • Registered User
  • Posts: 1166
  • Age: 34
  • Location: Sao Paulo
  • Hot WFO always !!!
    • www.andreguidon.com
Re: Petra 3
« Reply #12 on: December 14, 2012, 05:33:32 AM »
WOW! nice looking pies!
Where did you get the Petra Flour??... you are the first in the forum to buy or use this outside of Italy.
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2628
Re: Petra 3
« Reply #13 on: December 14, 2012, 06:59:35 AM »
Marlon - How lucky you are to have access to these flours! I have always wanted to try Molino Quaglia flours, especially their teglia and panettone varieties. Excellent work on those pies!

John

Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2628
Re: Petra 3
« Reply #14 on: December 14, 2012, 07:01:11 AM »
Marlon - Forgot to ask, are these 300-320 gram balls?

John

Offline bakeshack

  • Registered User
  • Posts: 715
Re: Petra 3
« Reply #15 on: December 14, 2012, 07:48:08 AM »
WOW! nice looking pies!
Where did you get the Petra Flour??... you are the first in the forum to buy or use this outside of Italy.

Marlon - How lucky you are to have access to these flours! I have always wanted to try Molino Quaglia flours, especially their teglia and panettone varieties. Excellent work on those pies!

John

Marlon - Forgot to ask, are these 300-320 gram balls?

John

Thank you Andre and John!  I got the flour from my neighborhood deli.  I asked them to find this flour for me.  I almost forgot about it but they found a broker for the flour here so they got a sample. 

John, which type is their teglia flour?  I think they have Petra 3, 5, & 9?  I'm not sure.  Btw, those were about 280-290 gram dough balls.


Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21696
  • Location: Texas
  • Always learning
Re: Petra 3
« Reply #16 on: December 14, 2012, 07:50:42 AM »
Marlon,

Beautiful pizzas as usual.

Can you tell us what size you made these pizzas?

Peter

Offline bakeshack

  • Registered User
  • Posts: 715
Re: Petra 3
« Reply #17 on: December 14, 2012, 08:02:00 AM »
Thank you Peter!  These came out to be about 12.5-13" pies.

Marlon
« Last Edit: December 14, 2012, 08:11:01 AM by bakeshack »

Offline acbova

  • Supporting Member
  • *
  • Posts: 131
  • Location: York, PA
Re: Petra 3
« Reply #18 on: December 14, 2012, 08:30:58 AM »
Those look great!  How did you hear of this flour?

Offline bfguilford

  • Lifetime Member
  • *
  • Posts: 616
  • Location: Near New Haven, CT
Re: Petra 3
« Reply #19 on: December 14, 2012, 09:48:29 AM »
Marlon:

Looks fabulous. From the look of the dough balls, it looks pretty similar to the Central Milling Type 85 (not suggesting anything other than look). Have you ever tried a batch of dough with only the T85?

Barry
Light travels faster than sound. That's why some people appear bright until you hear them speak.