000
Blancaflor
Argentine “000” supermarket bread flour from Molinos (Blancaflor) — ~10.5% protein, estimated W~200, ash ~0.65% (≈ Italian tipo 0). Enough gluten for everyday loaves, focaccia and pan/home pizza at 58-65% hydration, but short of a strong bread flour: it goes slack on 24h+ cold ferments or very wet doughs. Note this is the plain 000 — NOT Blancaflor's self-rising “Leudante” (which already contains leavening and salt); shoppers routinely confuse the two.
Optimal hydration: 58% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 4-8 hoursat 22°C
TestedRoom temp (~22°C): 4-8h bulk, best around 6h. ~0.3-0.5% fresh yeast, 58-65% hydration. Comfortable everyday window; past it the dough slackens.
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Best For
Pizza Classica
Technical Specifications
Ash Content | 0.65% |
Blancaflor 000 is a type 0 flour, W200 strength, 10.5% protein, and a recommended hydration range of 58–65%. Argentine “000” supermarket bread flour from Molinos (Blancaflor) — ~10.5% protein, estimated W~200, ash ~0.65% (≈ Italian tipo 0). Enough gluten for everyday loaves, focaccia and pan/home pizza at 58-65% hydration, but short of a strong bread flour: it goes slack on 24h+ cold ferments or very wet doughs. Note this is the plain 000 — NOT Blancaflor's self-rising “Leudante” (which already contains leavening and salt); shoppers routinely confuse the two. It ferments best over 4–8 hours at room temp (22°C). Room temp (~22°C): 4-8h bulk, best around 6h. ~0.3-0.5% fresh yeast, 58-65% hydration. Comfortable everyday window; past it the dough slackens.