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 AR mills do not publish Chopin W on retail packs; treat it as medium-soft and keep long cold proofs for stronger pizza flours.
Cañuelas 000 is a type 0 flour, 10.5% protein, a recommended hydration range of 58–65%, and 58% absorption. 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 AR mills do not publish Chopin W on retail packs; treat it as medium-soft and keep long cold proofs for stronger pizza flours.
The recommended hydration range for Cañuelas 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, Cañuelas 000 is best suited to high-temperature pizza baking at the lower part of its range, around 58–62% hydration.
As a medium flour, Cañuelas 000 is suited to fermentation at 22°C (72°F). Its room-temperature window is 4–12 hours, with the best structure around 8 hours.
A 24-hour cold fermentation for Cañuelas 000 develops a richer flavor while preserving dough structure and an airy rim. Keep the dough around 4°C (39°F), then warm it for about 2–3 hours before baking.
A 48-hour cold fermentation for Cañuelas 000 develops a richer flavor while preserving dough structure and an airy rim. Keep the dough around 4°C (39°F), then warm it for about 2–3 hours before baking.
At 72 hours, this medium flour is beyond its recommended 16–48-hour cold window. The gluten network will weaken and the dough can become very prone to tearing.
For hydration, Cañuelas 000 is listed at 58–65%, compared with Pureza 000 Ultra Refinada at 58–65%.
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Absorption | 58% |
Ash Content | 0.65% |
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