Argentine 000 supermarket bread flour from Molinos (Blancaflor), about 10.5% protein. Enough gluten for everyday loaves, focaccia and pan or home pizza at 58-65% hydration, but short of a strong bread flour: it goes slack on long cold ferments or very wet doughs. This is the plain 000, not Blancaflor's self-rising Leudante (which already contains leavening and salt); shoppers routinely confuse the two.
Argentine 000 supermarket bread flour from Molinos (Blancaflor), about 10.5% protein. Enough gluten for everyday loaves, focaccia and pan or home pizza at 58-65% hydration, but short of a strong bread flour: it goes slack on long cold ferments or very wet doughs. This is the plain 000, not Blancaflor's self-rising Leudante (which already contains leavening and salt); shoppers routinely confuse the two.
The catalog window for Blancaflor 000 is 0–10 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.
