Cañuelas 000

MediumArgentina

Argentine 000 supermarket flour from Molino Cañuelas, about 10.5% protein. Everyday bread and home pizza flour at 58-65% hydration on short ferments. AR mills do not publish Chopin W on retail packs; treat it as medium-soft and keep long cold proofs for stronger pizza flours.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

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How the calculator uses this flour

Fermentation window. With 10.5% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 10 h.
Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.

Cañuelas 000 fermentation range

The catalog window for Cañuelas 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.