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 24h+ 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 24h+ 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 recommended hydration range for Blancaflor 000 is 58–65%. A practical starting point is 62%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
As a medium flour, Blancaflor 000 is best suited to high-temperature pizza baking at the lower part of its range, around 58–62% hydration.
The catalog window for Blancaflor 000 is 14–28 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.
For hydration, Blancaflor 000 is listed at 58–65%, compared with Favorita 000 at 58–65%.
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