000
Favorita
Argentine “000” bread/pizza all-rounder from Molinos (Favorita) — ~11% protein, estimated W~220, ash ~0.65% (≈ Italian tipo 0). Workable, moderately strong gluten for daily bread, pan francés, rolls and home pizza; run it lean at 58-65% hydration on a short-to-medium warm ferment (~4-10h) or ~16-40h cold. Tires under long bulk or high hydration — step up to a higher-W flour for 48-72h Neapolitan schedules or very wet doughs.
Optimal hydration: 58% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 4-10 hoursat 22°C
TestedRoom temp (~22°C): 4-10h 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% |
Favorita 000 is a type 0 flour, W220 strength, 11% protein, and a recommended hydration range of 58–65%. Argentine “000” bread/pizza all-rounder from Molinos (Favorita) — ~11% protein, estimated W~220, ash ~0.65% (≈ Italian tipo 0). Workable, moderately strong gluten for daily bread, pan francés, rolls and home pizza; run it lean at 58-65% hydration on a short-to-medium warm ferment (~4-10h) or ~16-40h cold. Tires under long bulk or high hydration — step up to a higher-W flour for 48-72h Neapolitan schedules or very wet doughs. It ferments best over 4–10 hours at room temp (22°C). Room temp (~22°C): 4-10h bulk, best around 6h. ~0.3-0.5% fresh yeast, 58-65% hydration. Comfortable everyday window; past it the dough slackens.