Those look great! How did you hear of this flour?
I read somewhere that Ciro Salvo uses the Petra flour in his dough so I wanted to give it a try.
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, that is what I initially thought when I was researching about this flour but I learned that their stone milling process allows them to keep all of the wheat kernel intact, yet, keeping the end product soft. I believe they use hard white spring wheat for this flour. The protein level of the Petra 3 is at 13-14% but it is not stiff like the Country Type 85 flour or even the Artisan Type 70 from Central Milling with hydration levels below 70%.
I have tried the T85 and T70 for pizza dough but the handling and feel of the dough is totally different.