Argentine 000 supermarket flour from Molinos (Favorita), about 11% protein. Soft everyday bread flour usable for pan pizza and focaccia at 58-65% hydration. Not a long-ferment pizza flour; gluten slackens if you push hydration or cold time hard.
Argentine 000 supermarket flour from Molinos (Favorita), about 11% protein. Soft everyday bread flour usable for pan pizza and focaccia at 58-65% hydration. Not a long-ferment pizza flour; gluten slackens if you push hydration or cold time hard.
The catalog window for Favorita 000 is 4–10 hours at 22°C (72°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.
