0000
Pureza
Argentine “0000” (cuatro ceros) — the whitest, most refined grade (~9% protein, ash ~0.55%, ≈ Italian tipo 00). Fine and tender but the gluten is weak, so dough slackens quickly and holds gas poorly. Best for pastry/repostería and porteño-style soft, tender-crumb pizza on short ferments (a few hours warm); keep hydration modest at 55-62%. Not for chewy, open-crumb or long/cold-fermented dough — reach for a 000 or a bread flour there. Watch for tearing if over-hydrated or over-proofed.
Optimal hydration: 55% – 62%
Softer flour — best for short fermentation times. Watch hydration carefully to avoid slack dough.
Optimal fermentation: 2-8 hoursat 22°C
TestedRoom temp (~22°C): 2-8h, best ~4h. Keep it short — low-W flour ferments out fast and goes slack. 55-62% hydration, ~0.3% fresh yeast.
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Technical Specifications
Absorption | 62% |
Ash Content | 0.55% |
Pureza 0000 is a type 00 flour, W190 strength, 9% protein, a recommended hydration range of 55–62%, and 62% absorption. Argentine “0000” (cuatro ceros) — the whitest, most refined grade (~9% protein, ash ~0.55%, ≈ Italian tipo 00). Fine and tender but the gluten is weak, so dough slackens quickly and holds gas poorly. Best for pastry/repostería and porteño-style soft, tender-crumb pizza on short ferments (a few hours warm); keep hydration modest at 55-62%. Not for chewy, open-crumb or long/cold-fermented dough — reach for a 000 or a bread flour there. Watch for tearing if over-hydrated or over-proofed. It ferments best over 2–8 hours at room temp (22°C). Room temp (~22°C): 2-8h, best ~4h. Keep it short — low-W flour ferments out fast and goes slack. 55-62% hydration, ~0.3% fresh yeast.