000
Morixe
Argentine “000” bread/pizza flour from Morixe — ~11% protein, estimated W~240, ash ~0.65% (≈ Italian tipo 0). Reliable gluten for everyday loaves, rolls and home/Argentine-style pizza at 58-65% hydration on a same-day to overnight ferment (up to ~2 days cold). Not built for 48h+ cold proofs, very wet doughs or high-rise styles. Like most Argentine flour it's enriched with iron/folic acid and added alpha-amylase, so dough can slacken and brown faster — shorten the final proof if it gets sticky.
Optimal hydration: 58% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 4-14 hoursat 22°C
TestedRoom temp (~22°C): 4-14h 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 | 57% |
Ash Content | 0.65% |
Morixe 000 is a type 0 flour, W240 strength, 11% protein, a recommended hydration range of 58–65%, and 57% absorption. Argentine “000” bread/pizza flour from Morixe — ~11% protein, estimated W~240, ash ~0.65% (≈ Italian tipo 0). Reliable gluten for everyday loaves, rolls and home/Argentine-style pizza at 58-65% hydration on a same-day to overnight ferment (up to ~2 days cold). Not built for 48h+ cold proofs, very wet doughs or high-rise styles. Like most Argentine flour it's enriched with iron/folic acid and added alpha-amylase, so dough can slacken and brown faster — shorten the final proof if it gets sticky. It ferments best over 4–14 hours at room temp (22°C). Room temp (~22°C): 4-14h bulk, best around 8h. ~0.3-0.5% fresh yeast, 58-65% hydration. Comfortable everyday window; past it the dough slackens.