Belbake (Lidl) Farina tipo 00 · lievitazione 12/48 ore
StrongItaly
The Belbake pack that prints its fermentation window on the front: 12 to 48 hours, for bread, pizza and cakes. That label is arguably more useful than a W value, because it answers the question you actually have when planning a bake. Retail nutrition records put it at 12% protein, consistent with a flour that can hold two days. Lidl Italy publishes no W, and its online catalogue confuses this pack with the type 0, so read the bag rather than the website.
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 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%.
The Belbake pack that prints its fermentation window on the front: 12 to 48 hours, for bread, pizza and cakes. That label is arguably more useful than a W value, because it answers the question you actually have when planning a bake. Retail nutrition records put it at 12% protein, consistent with a flour that can hold two days. Lidl Italy publishes no W, and its online catalogue confuses this pack with the type 0, so read the bag rather than the website.
pizza, bread, lidl, belbake, private-label, type-00, italian, long-fermentation
Bakes with this flour
Loading...
Farina tipo 00 · lievitazione 12/48 ore vs "00" Extra Fine
Strength
StrongStrongP/L
—0.55Protein
12%12.5%+0.5%Hydration
——Maturation
—3.8-11.8h 22°CFarina tipo 00 · lievitazione 12/48 ore vs "00" Extra Fine
Farina tipo 00 · lievitazione 12/48 ore | ||
|---|---|---|
Strength | Strong | Strong |
P/L | — | 0.55 |
Protein | 12% | 12.5%+0.5% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |