Robin Hood Canadian Bread Flour (13.3% Protein, 0.54% Ash) at 70% Low Hydration: 335g Water Guide
Conservative 70% rheology for Robin Hood Best For Bread Homestyle White Flour (Canadian Western Red Spring (CWRS), 13.3% protein) vs its 74%–80% sweet spot.
Across 550g total flour (500g Robin Hood Canadian Bread Flour at 13.3% protein / 0.54% ash plus 50g from 100g starter), Robin Hood Best For Bread Homestyle White Flour rates [CONSERVATIVE / STIFF (-4% Below Sweet Spot)] at 70% against its 74%–80% sweet spot and 83% max. Pouring 335g main water (385g system water) and 11g salt locks True Total Hydration at 70.0% (target 70%).
- Absorption Status
- CONSERVATIVE70% Target vs. 83% Max Ceiling
- Flour Protein & Ash
- 13.3% / 0.54%Canadian Western Red Spring (CWRS)
- 500g Batch Main Water
- 335gWith 100g starter, locks True Total Hydration at 70.0% (target 70%)
- Optimal Sweet Spot
- 74%–80%No gluten fortifier required
Robin Hood Canadian Bread Flour 2D Hydration & Benchmark Matrix Around 70% (70.0%)
Mass-balance water deductions (-15g from 350g) and 83% ceiling headroom for Robin Hood Canadian Bread Flour around 70% hydration.
| Robin Hood Canadian Bread Flour Hydration Step | Corrected Water (70% Ref) | Protein, Ash & Sweet Spot | Benchmark Flour Comparison | Ceiling Margin & Rescue |
|---|---|---|---|---|
| 400g Robin Hood Canadian Bread Flour @ 65% Stiff (-5%) | 246g W + 80g levain + 8.8g salt (440g totF / 70% grid) | 13.3% prot / 0.54% ash (sweet 74–80%) | vs UK Strong White Bread Flour (73% max / 268g W) | +18% buffer vs 83% cap (R1/70%) |
| 450g Robin Hood Canadian Bread Flour @ 68% Pre-Target (-2%) | 292g W + 90g levain + 9.9g salt (495g totF / 70% grid) | 13.3% prot / 0.54% ash (sweet 74–80%) | vs German Type 1050 Flour (77% max / 326g W) | +15% buffer vs 83% cap (R2/70%) |
| 500g Robin Hood Canadian Bread Flour @ 70% [Locked Point] | 335g W + 100g levain + 11.0g salt (550g totF / 70% grid) | 13.3% prot / 0.54% ash (sweet 74–80%) | vs UK Strong White Bread Flour (73% max / 335g W) | +13% buffer vs 83% cap (R3/70%) |
| 600g Robin Hood Canadian Bread Flour @ 73% Stretch (+3%) | 422g W + 120g levain + 13.2g salt (660g totF / 70% grid) | 13.3% prot / 0.54% ash (sweet 74–80%) | vs German Type 1050 Flour (77% max / 435g W) | +10% buffer vs 83% cap (R4/70%) |
| 575g Robin Hood Canadian Bread Flour @ 83% [Threshold] | 468g W + 115g levain + 12.7g salt (633g totF / 70% grid) | 13.3% prot / 0.54% ash (sweet 74–80%) | vs UK Strong White Bread Flour (73% max / 386g W) | +0% buffer vs 83% cap (R5/70%) |
Real-Time Dough & Starter Scaling Sandbox
Scale this Can I Use Robin Hood Canadian Bread specification up or down on your digital scale with zero hydration drift.
Why Robin Hood Canadian Bread Flour (13.3% Protein / 0.54% Ash) Feels Firm at 70% (335g Water)
Robin Hood Best For Bread Flour (13.3% protein, 0.54% ash) is milled from Canadian Western Red Spring (CWRS) wheat for 70% (335g water, 70.0%) formulas with dense disulfide cross-linking. Its vitreous starch absorbs 302g autolyse + 33g bassinage water effortlessly (vs 350g / 72.7%) up to an 83% cap. Hydrating 500g Robin Hood Canadian Bread Flour with 335g water and 100g starter to lock 70.0% (70% target, avoiding 72.7%) leaves 13% headroom under its 83% ceiling.
CAPILLARY WATER BINDING (Robin Hood Canadian Bread Flour @ 70.0%): With 13.3% protein and 0.54% ash, 500g Robin Hood Canadian Bread Flour absorbs 335g corrected water (70% target, -15g from 350g) cleanly, sitting +13% inside its 83% limit (74%–80% sweet spot).
Bench & Cold-Retard Execution for Robin Hood Canadian Bread Flour Near Its 83% Ceiling
- Ash & Starch Hydration (0.54% Ash / 302g W): Whisk 302g water into 500g Robin Hood Canadian Bread Flour for 35 min.
- Starter & Salt Integration (335g Corrected W): Pinch 100g peaked levain (50gF/50gW), 11g sea salt, and 33g water into 500g Robin Hood Canadian Bread Flour (70.0%).
- Gluten Alignment (13.3% Protein @ 70%): Space 4 coil folds 30 min apart to manage [CONSERVATIVE] viscosity.
- Cold Proof & 450°F Bake: Shape tightly after +50% aliquot expansion, retard 12–16 hrs at 38°F, and bake in cast iron at 450°F.
Diagnostic Answers: Can I Use Robin Hood Canadian Bread Flour fo
Is Robin Hood Canadian Bread Flour malted or unmalted for a 70% (335g water) sourdough?
In the Canadian Western Red Spring (CWRS) category (13.3% protein, 0.54% ash), 500g Robin Hood Canadian Bread Flour hydrated with 335g water (70.0% / 70%) follows a 74%–80% sweet spot and 83% ceiling.
How does Robin Hood Canadian Bread Flour's 0.54% ash content affect 70% sourdough?
In 500g Robin Hood Canadian Bread Flour (13.3% protein, 0.54% mineral ash) hydrated with 335g water (70.0% / 70%), the 0.54% ash fraction buffers pH and sets its 83% absorption ceiling.
Can I substitute German Type 1050 Flour for Robin Hood Canadian Bread Flour at 70% hydration?
Swapping 500g Robin Hood Canadian Bread Flour (83% cap, 74%–80% sweet spot) for German Type 1050 Flour (77% cap, 12.6% protein) at 70% (335g water) shifts ceiling margin by -6%.