Argentine 000 supermarket flour from Morixe, about 11% protein. Soft all-purpose bread flour for everyday loaves and short-ferment home pizza at 58-65% hydration. No mill-published Chopin W on the retail line.
Argentine 000 supermarket flour from Morixe, about 11% protein. Soft all-purpose bread flour for everyday loaves and short-ferment home pizza at 58-65% hydration. No mill-published Chopin W on the retail line.
The catalog window for Morixe 000 is 14–48 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.
