Belbake (Lidl) Farina di grano tenero tipo 0
MediumItaly
Lidl Italy's type 0, and the closest thing on an Italian Lidl shelf to a contemporary pizza flour. The pack points to Grandi Molini Italiani's plant at Coriano Veronese. Italian bakers run it at 65% hydration, often with a sourdough preferment and a long refrigerated bulk, and describe a dough that handles well. A W of 250 circulates in Italian video reviews but appears in no official source, so treat it as a reasonable working assumption rather than a number to build a 72 hour schedule on.
How the calculator uses this flour
- Fermentation window. With 11% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 23 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Lidl Italy's type 0, and the closest thing on an Italian Lidl shelf to a contemporary pizza flour. The pack points to Grandi Molini Italiani's plant at Coriano Veronese. Italian bakers run it at 65% hydration, often with a sourdough preferment and a long refrigerated bulk, and describe a dough that handles well. A W of 250 circulates in Italian video reviews but appears in no official source, so treat it as a reasonable working assumption rather than a number to build a 72 hour schedule on.
Bakes with this flour
Loading...