When I have been in Mexico (in the Puerto Vallarta area) and in the stores, including Sam's and WalMex and even some of the other large hypermart stores, I have not seen anything but all-purpose and whole wheat flours.
With respect to punching down the dough, I tend to do it only for same-day doughs. That helps redistribute the yeast in the dough to new sources of food (sugar from decomposition of the starch), and lets new gases form. But if you are going to punch down the dough, I think it is best to allow enough time for the dough to recover from the punchdown/reshaping. Otherwise it can be quite elastic and hard to shape without the dough springing back. For dough balls that are to be cold fermented in the refrigerator, I tend not to punch them down at all, although no particular harm is likely to come to them were I to do so. In many cases, the dough hardly rises at all so there is almost nothing to really punch down. The way I do it is essentially the way that professionals make their dough. In their case, with hundreds of dough balls sitting in dough boxes or trays, it would be difficult and time consuming for workers to go around punching them down and waiting for them to rise again before using.