Baking Robin Hood Canadian Bread Flour (13.3% Protein) at Its 80% Sweet Spot: 390g Water & 83% Cap
Sweet-spot 80.0% (80%) benchmark for Robin Hood Best For Bread Homestyle White Flour (Canadian Western Red Spring (CWRS), 0.54% ash) vs UK Strong White Bread Flour.
Rheological profiling of Robin Hood Best For Bread Homestyle White Flour (13.3% protein / 0.54% ash vs German Type 1050 Flour) defines a 83% ceiling and 74%–80% sweet spot, classifying 80% as [OPTIMAL SWEET SPOT]. Staging 351g autolyse and 39g bassinage (390g water) on 500g Robin Hood Canadian Bread Flour + 100g starter locks True Total Hydration at 80.0% (target 80%).
- Absorption Status
- OPTIMAL80% Target vs. 83% Max Ceiling
- Flour Protein & Ash
- 13.3% / 0.54%Canadian Western Red Spring (CWRS)
- 500g Batch Main Water
- 390gWith 100g starter, locks True Total Hydration at 80.0% (target 80%)
- 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 80%
Evaluating Robin Hood Best For Bread Homestyle White Flour (13.3% protein, 0.54% ash) across 80% ± 5% steps against its 74%–80% sweet spot and 83% ceiling.
| Robin Hood Canadian Bread Flour Hydration Step | Corrected Water (80% Ref) | Protein, Ash & Sweet Spot | Benchmark Flour Comparison | Ceiling Margin & Rescue |
|---|---|---|---|---|
| 400g Robin Hood Canadian Bread Flour @ 75% Base (-5%) | 290g W + 80g levain + 8.8g salt (440g totF / 80% grid) | 13.3% prot / 0.54% ash (sweet 74–80%) | vs UK Strong White Bread Flour (73% max / 268g W) | +8% buffer vs 83% cap (R1/80%) |
| 450g Robin Hood Canadian Bread Flour @ 78% Tight (-2%) | 341g W + 90g levain + 9.9g salt (495g totF / 80% grid) | 13.3% prot / 0.54% ash (sweet 74–80%) | vs German Type 1050 Flour (77% max / 326g W) | +5% buffer vs 83% cap (R2/80%) |
| 500g Robin Hood Canadian Bread Flour @ 80% [Bench Target] | 390g W + 100g levain + 11.0g salt (550g totF / 80% grid) | 13.3% prot / 0.54% ash (sweet 74–80%) | vs UK Strong White Bread Flour (73% max / 335g W) | +3% buffer vs 83% cap (R3/80%) |
| 600g Robin Hood Canadian Bread Flour @ 83% Open (+3%) | 488g W + 120g levain + 13.2g salt (660g totF / 80% grid) | 13.3% prot / 0.54% ash (sweet 74–80%) | vs German Type 1050 Flour (77% max / 435g W) | +0% buffer vs 83% cap (R4/80%) |
| 675g Robin Hood Canadian Bread Flour @ 83% [Saturation] | 550g W + 135g levain + 14.9g salt (743g totF / 80% grid) | 13.3% prot / 0.54% ash (sweet 74–80%) | vs UK Strong White Bread Flour (73% max / 453g W) | +0% buffer vs 83% cap (R5/80%) |
Interactive Flour Brand × Absorption Benchmark Calculator
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Why 80% (390g Water) Is the Sweet Spot for Robin Hood Canadian Bread Flour (13.3% Protein)
Robin Hood Best For Bread Flour (13.3% protein, 0.54% ash) is milled from Canadian Western Red Spring (CWRS) wheat for 80% (390g water, 80.0%) formulas with dense disulfide cross-linking. Its vitreous starch absorbs 351g autolyse + 39g bassinage water effortlessly (vs 400g / 81.8%) up to an 83% cap. At 80% target hydration (390g water + 100g levain = 440g over 550g flour, locking 80.0%), Robin Hood Canadian Bread Flour compares favorably against German Type 1050 Flour (77% cap).
CONTROLLED EXTENSIBILITY WINDOW: Pairing 500g Robin Hood Canadian Bread Flour (13.3% protein, 0.54% ash) with 390g water (-10g vs 400g / 81.8%) locks 80.0% (80%), preserving +3% reserve capacity under 83%.
4-Step Autolyse, Bassinage & Coil-Fold Protocol for 500g Robin Hood Canadian Bread Flour @ 80%
- Pre-Mix Saturation (351g of 390g W): Blend 500g Robin Hood Canadian Bread Flour (0.54% ash) with 351g water for a 45-min enzymatic autolyse.
- Deduction-Locked Pour (-10g vs 400g): Add 100g active levain, 11g salt, and 39g water so 500g Robin Hood Canadian Bread Flour locks 80.0% (80%).
- Viscoelastic Folding (Robin Hood Canadian Bread Flour vs UK Strong White Bread Flour): Space 4 coil folds 30 min apart to organize the 13.3% protein network.
- Cold Retard & Crust Blistering: Cut bulk at +50% volumetric rise, chill 14 hrs at 38°F, and load into a steaming 450°F Dutch oven.
Frequently Asked Questions for This Flour Brand × Absorption Benchmark Spec
How much water should I hold back for bassinage with 500g Robin Hood Canadian Bread Flour at 80%?
Out of 390g corrected water for 500g Robin Hood Canadian Bread Flour at 80% (80.0%), mix 351g (90%) during the autolyse and trickle in 39g (10%) with 100g starter and 11g salt.
How much salt is needed for 500g Robin Hood Canadian Bread Flour and 100g starter at 80%?
Weigh 11.0g fine sea salt (2.0% of 550g total flour: 500g Robin Hood Canadian Bread Flour + 50g starter flour) alongside 390g water (351g + 39g) to tighten the 13.3% protein matrix at 80.0% (80%).
What is the optimal hydration sweet spot for Robin Hood Canadian Bread Flour vs 80%?
Robin Hood Canadian Bread Flour (Canadian Western Red Spring (CWRS), 13.3% protein, 0.54% ash) peaks at 74%–80% (374g water per 500g flour), whereas 80% requires 390g water (80.0%).