000
Cañuelas
Argentine “000” from Molino Cañuelas (one of the country's largest mills) — ~10.5% protein, estimated W~240, ash ~0.65% (≈ Italian tipo 0). Moderately extensible everyday dough at 58-65% hydration; handles a warm bulk (peak ~8h) or an overnight-to-2-day cold proof, but the gluten tires past ~48h cold so it's not a long-ferment pizza flour. Good for pan francés, loaves, rolls, focaccia and home/pan pizza. Argentine retail flour is fortified (iron + B-vitamins) and may carry improvers per local law, and W isn't printed on the bag, so batches vary — verify with a test bake before high-hydration work.
Optimal hydration: 58% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 4-12 hoursat 22°C
TestedRoom temp (~22°C): 4-12h bulk, best around 8h. ~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
Absorption | 58% |
Ash Content | 0.65% |
Cañuelas 000 is a type 0 flour, W240 strength, 10.5% protein, a recommended hydration range of 58–65%, and 58% absorption. Argentine “000” from Molino Cañuelas (one of the country's largest mills) — ~10.5% protein, estimated W~240, ash ~0.65% (≈ Italian tipo 0). Moderately extensible everyday dough at 58-65% hydration; handles a warm bulk (peak ~8h) or an overnight-to-2-day cold proof, but the gluten tires past ~48h cold so it's not a long-ferment pizza flour. Good for pan francés, loaves, rolls, focaccia and home/pan pizza. Argentine retail flour is fortified (iron + B-vitamins) and may carry improvers per local law, and W isn't printed on the bag, so batches vary — verify with a test bake before high-hydration work. It ferments best over 4–12 hours at room temp (22°C). Room temp (~22°C): 4-12h bulk, best around 8h. ~0.3-0.5% fresh yeast, 58-65% hydration. Comfortable everyday window; past it the dough slackens.