Robin Hood Canadian Bread Flour (13.3% Protein, 0.54% Ash) at 72% Low Hydration: 346g Water Guide
Conservative 72% rheology for Robin Hood Best For Bread Homestyle White Flour (Canadian Western Red Spring (CWRS), 13.3% protein) vs its 74%–80% sweet spot.
With 13.3% protein and 0.54% ash (Canadian Western Red Spring (CWRS)), Robin Hood Best For Bread Homestyle White Flour handles 74%–80% effortlessly and caps at 83%—scoring a 72% build as [CONSERVATIVE / STIFF (-2% Below Sweet Spot)]. Measuring 346g main water, 100g active culture, and 11g salt for 500g Robin Hood Canadian Bread Flour locks True Total Hydration at 72.0% (target 72%) instead of 74.5%.
- Absorption Status
- CONSERVATIVE72% Target vs. 83% Max Ceiling
- Flour Protein & Ash
- 13.3% / 0.54%Canadian Western Red Spring (CWRS)
- 500g Batch Main Water
- 346gWith 100g starter, locks True Total Hydration at 72.0% (target 72%)
- Optimal Sweet Spot
- 74%–80%No gluten fortifier required
Robin Hood Canadian Bread Flour (13.3% Protein) vs UK Strong White Bread Flour Comparison at 72%
Rheological headroom (11%) and Vital Wheat Gluten adjustments for Robin Hood Canadian Bread Flour (Canadian Western Red Spring (CWRS)) compared with German Type 1050 Flour.
| Robin Hood Canadian Bread Flour Hydration Step | Corrected Water (72% Ref) | Protein, Ash & Sweet Spot | Benchmark Flour Comparison | Ceiling Margin & Rescue |
|---|---|---|---|---|
| 400g Robin Hood Canadian Bread Flour @ 67% -5% Step | 255g W + 80g levain + 8.8g salt (440g totF / 72% grid) | 13.3% prot / 0.54% ash (sweet 74–80%) | vs UK Strong White Bread Flour (73% max / 268g W) | +16% buffer vs 83% cap (R1/72%) |
| 450g Robin Hood Canadian Bread Flour @ 70% -2% Step | 302g W + 90g levain + 9.9g salt (495g totF / 72% grid) | 13.3% prot / 0.54% ash (sweet 74–80%) | vs German Type 1050 Flour (77% max / 326g W) | +13% buffer vs 83% cap (R2/72%) |
| 500g Robin Hood Canadian Bread Flour @ 72% [Target Spec] | 346g W + 100g levain + 11.0g salt (550g totF / 72% grid) | 13.3% prot / 0.54% ash (sweet 74–80%) | vs UK Strong White Bread Flour (73% max / 335g W) | +11% buffer vs 83% cap (R3/72%) |
| 600g Robin Hood Canadian Bread Flour @ 75% +3% Push | 435g W + 120g levain + 13.2g salt (660g totF / 72% grid) | 13.3% prot / 0.54% ash (sweet 74–80%) | vs German Type 1050 Flour (77% max / 435g W) | +8% buffer vs 83% cap (R4/72%) |
| 600g Robin Hood Canadian Bread Flour @ 83% [Max Ceiling] | 488g W + 120g levain + 13.2g salt (660g totF / 72% grid) | 13.3% prot / 0.54% ash (sweet 74–80%) | vs UK Strong White Bread Flour (73% max / 402g W) | +0% buffer vs 83% cap (R5/72%) |
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Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your flour brand × absorption benchmark ratios locked.
Why Robin Hood Canadian Bread Flour (13.3% Protein / 0.54% Ash) Feels Firm at 72% (346g Water)
Robin Hood Best For Bread Flour (13.3% protein, 0.54% ash) is milled from Canadian Western Red Spring (CWRS) wheat for 72% (346g water, 72.0%) formulas with dense disulfide cross-linking. Its vitreous starch absorbs 311g autolyse + 35g bassinage water effortlessly (vs 360g / 74.5%) up to an 83% cap. Scaling Robin Hood Canadian Bread Flour to 72% (346g main water, 311g autolyse, 35g bassinage) locks 72.0% across 550g flour (11% from 83% max vs UK Strong White Bread Flour).
IONIC & HYDRATION LOCK (Robin Hood Canadian Bread Flour @ 72%): Dissolving 11g sea salt and 35g bassinage water after a 311g autolyse (346g total water on 500g Robin Hood Canadian Bread Flour) locks 72.0% and retains a +11% buffer under its 83% ceiling.
Gluten Conditioning Workflow: 500g Robin Hood Canadian Bread Flour, 311g Soak + 35g Splash
- Gliadin-Glutenin Soak (500g Robin Hood Canadian Bread Flour + 311g W): Hydrate 500g Robin Hood Canadian Bread Flour (13.3% protein) with 311g water for 40 min.
- Ionic Salt & 35g Splash (346g W): Dissolve 11g sea salt in 35g water and fold with 100g starter into Robin Hood Canadian Bread Flour (72.0% / 72%).
- Structural Fold Window (83% Max Cap): Complete 4 coil-fold sets every 30 min during the first 2 hours of bulk fermentation.
- Bench Tension & 38°F Proof (Canadian Western Red Spring (CWRS)): Preshape at +50% expansion, stitch tautly in a floured banneton, and cold-retard 12–16 hrs.
Technical Q&A: Robin Hood Canadian Bread Flour (13.3% Protein,
How does Robin Hood Canadian Bread Flour (13.3% protein) compare to UK Strong White Bread Flour at 72%?
At 72% (346g water / 72.0%), Robin Hood Canadian Bread Flour (13.3% protein, 0.54% ash, 83% max) offers a 11% margin vs UK Strong White Bread Flour's 73% ceiling (12% protein).
Why is my Robin Hood Canadian Bread Flour dough so sticky at 72% hydration?
Pouring 360g water with 500g Robin Hood Canadian Bread Flour and 100g starter pushes real hydration to 74.5%. Deducting 14g to 346g main water locks True Total Hydration at 72.0% (target 72%).
How much water do I need for 500g of Robin Hood Canadian Bread Flour at 72% hydration?
With 500g Robin Hood Canadian Bread Flour and 100g active 100% starter, weigh 346g main water (311g autolyse + 35g bassinage) and 11g salt to lock 72.0% (72%) instead of 360g (74.5%).