Belbake (Lidl) Strong White Bread Flour
StrongUnited Kingdom
Not a pizza flour, but the flour most British home bakers actually reach for when they make pizza, because it is on the shelf every day of the year at around a pound. At 11.7% protein it is strong enough for an overnight dough, and it browns more readily in a domestic oven than an unmalted Italian 00, which is a real advantage when you cannot get past 250°C. No W is published. Expect a chewier, breadier crust than a Neapolitan flour gives, which for a home oven bake is often the better outcome.
How the calculator uses this flour
- Fermentation window. With 11.7% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 32 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%.
Not a pizza flour, but the flour most British home bakers actually reach for when they make pizza, because it is on the shelf every day of the year at around a pound. At 11.7% protein it is strong enough for an overnight dough, and it browns more readily in a domestic oven than an unmalted Italian 00, which is a real advantage when you cannot get past 250°C. No W is published. Expect a chewier, breadier crust than a Neapolitan flour gives, which for a home oven bake is often the better outcome.
Bakes with this flour
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Strong White Bread Flour vs Bella Pizza Flour
Strength
StrongVery StrongProtein
11.7%13.5%+1.8%Hydration
——Maturation
——Strong White Bread Flour vs Bella Pizza Flour
Strong White Bread Flour | ||
|---|---|---|
Strength | Strong | Very Strong |
Protein | 11.7% | 13.5%+1.8% |
Hydration | — | — |
Maturation | — | — |