Robin Hood Canadian Bread Flour (13.3% Protein, 0.54% Ash) at 68% Low Hydration: 324g Water Guide
Conservative 68% rheology for Robin Hood Best For Bread Homestyle White Flour (Canadian Western Red Spring (CWRS), 13.3% protein) vs its 74%ā80% sweet spot.
Farinograph testing on Robin Hood Best For Bread Homestyle White Flour (13.3% protein, 0.54% ash) sets a 83% absorption cap and 74%ā80% artisan window (68% status: [CONSERVATIVE / STIFF (-6% Below Sweet Spot)]). Using 324g water (292g autolyse + 32g bassinage) with 500g Robin Hood Canadian Bread Flour, 100g starter, and 11g salt locks True Total Hydration at 68.0% (target 68%), preventing 70.9% overshoot.
- Absorption Status
- CONSERVATIVE68% Target vs. 83% Max Ceiling
- Flour Protein & Ash
- 13.3% / 0.54%Canadian Western Red Spring (CWRS)
- 500g Batch Main Water
- 324gWith 100g starter, locks True Total Hydration at 68.0% (target 68%)
- Optimal Sweet Spot
- 74%ā80%No gluten fortifier required
True (68.0%) Water & VWG Rescue Matrix for Robin Hood Canadian Bread Flour (0.54% Ash)
Pre-computed 400gā625g batch weights for Robin Hood Canadian Bread Flour at 68% (324g water / 68.0%), benchmarked against UK Strong White Bread Flour (73% max).
| Robin Hood Canadian Bread Flour Hydration Step | Corrected Water (68% Ref) | Protein, Ash & Sweet Spot | Benchmark Flour Comparison | Ceiling Margin & Rescue |
|---|---|---|---|---|
| 400g Robin Hood Canadian Bread Flour @ 63% Base (-5%) | 237g W + 80g levain + 8.8g salt (440g totF / 68% grid) | 13.3% prot / 0.54% ash (sweet 74ā80%) | vs UK Strong White Bread Flour (73% max / 268g W) | +20% buffer vs 83% cap (R1/68%) |
| 450g Robin Hood Canadian Bread Flour @ 66% Tight (-2%) | 282g W + 90g levain + 9.9g salt (495g totF / 68% grid) | 13.3% prot / 0.54% ash (sweet 74ā80%) | vs German Type 1050 Flour (77% max / 326g W) | +17% buffer vs 83% cap (R2/68%) |
| 500g Robin Hood Canadian Bread Flour @ 68% [Bench Target] | 324g W + 100g levain + 11.0g salt (550g totF / 68% grid) | 13.3% prot / 0.54% ash (sweet 74ā80%) | vs UK Strong White Bread Flour (73% max / 335g W) | +15% buffer vs 83% cap (R3/68%) |
| 600g Robin Hood Canadian Bread Flour @ 71% Open (+3%) | 409g W + 120g levain + 13.2g salt (660g totF / 68% grid) | 13.3% prot / 0.54% ash (sweet 74ā80%) | vs German Type 1050 Flour (77% max / 435g W) | +12% buffer vs 83% cap (R4/68%) |
| 550g Robin Hood Canadian Bread Flour @ 83% [Saturation] | 447g W + 110g levain + 12.1g salt (605g totF / 68% grid) | 13.3% prot / 0.54% ash (sweet 74ā80%) | vs UK Strong White Bread Flour (73% max / 369g W) | +0% buffer vs 83% cap (R5/68%) |
Interactive Flour Brand Ć Absorption Benchmark Calculator
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Why Robin Hood Canadian Bread Flour (13.3% Protein / 0.54% Ash) Feels Firm at 68% (324g Water)
Robin Hood Best For Bread Flour (13.3% protein, 0.54% ash) is milled from Canadian Western Red Spring (CWRS) wheat for 68% (324g water, 68.0%) formulas with dense disulfide cross-linking. Its vitreous starch absorbs 292g autolyse + 32g bassinage water effortlessly (vs 340g / 70.9%) up to an 83% cap. At the 68% (68.0%) mark using 324g water (292g + 32g) vs 340g (70.9%), Robin Hood Canadian Bread Flour holds a 15% margin against its 83% limit.
GLUTENIN RECOIL BENCHMARK (Robin Hood Canadian Bread Flour): At 68% (68.0% via 324g water, 100g starter, 11g salt), Robin Hood Best For Bread Homestyle White Flour (13.3% protein, 0.54% ash) stays +15% below its 83% ceiling (sweet spot 74%ā80%).
Handling Robin Hood Canadian Bread Flour (13.3% Protein / 0.54% Ash) at 68.0% (68%)
- Flour-Water Coupling (500g Robin Hood Canadian Bread Flour @ 68%): Rub 292g water into 500g Robin Hood Canadian Bread Flour (Canadian Western Red Spring (CWRS)) until zero dry flour remains; rest 45 min.
- Bassinage Emulsification (+32g W / 324g Total): Squeeze in 100g starter and 11g salt with 32g water, locking 68.0% (15% vs 83% cap).
- Alveolar Strengthening (13.3% Matrix): Use wet hands for 4 coil folds every 30 min (within 83% limit).
- Shaping & Dutch Oven Spring: Preshape gently, rest 25 min uncovered, cold-proof 12ā16 hrs at 38Ā°F, and bake at 450Ā°F (232Ā°C).
Frequently Asked Questions for This Flour Brand Ć Absorption Benchmark Spec
How does Robin Hood Canadian Bread Flour's 0.54% ash content affect 68% sourdough?
In 500g Robin Hood Canadian Bread Flour (13.3% protein, 0.54% mineral ash) hydrated with 324g water (68.0% / 68%), the 0.54% ash fraction buffers pH and sets its 83% absorption ceiling.
Is Robin Hood Canadian Bread Flour malted or unmalted for a 68% (324g water) sourdough?
In the Canadian Western Red Spring (CWRS) category (13.3% protein, 0.54% ash), 500g Robin Hood Canadian Bread Flour hydrated with 324g water (68.0% / 68%) follows a 74%ā80% sweet spot and 83% ceiling.
How do I scale Robin Hood Canadian Bread Flour at 68% hydration up to a 1000g 2-loaf batch?
Double the 500g Robin Hood Canadian Bread Flour formula (324g water, 100g starter, 11g salt) to 1000g Robin Hood Canadian Bread Flour, 648g main water, 200g starter, and 22g salt to lock 68.0% (68%).