Rescuing Over-Hydrated Robin Hood Canadian Bread Flour (13.3% Protein) at 85% (+5g VWG vs 83% Cap)
Over-ceiling rescue for Robin Hood Best For Bread Homestyle White Flour (0.54% ash) when 85% (418g water) exceeds its 83% limit by 2%.
Milled in the Canadian Western Red Spring (CWRS) class (13.3% protein / 0.54% mineral ash), Robin Hood Best For Bread Homestyle White Flour peaks across 74%–80% up to a 83% ceiling—placing 85% in [OVER CEILING (+2% Above Limit)]. Blending 500g Robin Hood Canadian Bread Flour, 100g levain, 11g salt, and 418g water (468g total water ÷ 550g flour) locks True Total Hydration at 85.09% (target 85%) vs 86.4% at 425g.
- Absorption Status
- OVER85% Target vs. 83% Max Ceiling
- Flour Protein & Ash
- 13.3% / 0.54%Canadian Western Red Spring (CWRS)
- 500g Batch Main Water
- 418gWith 100g starter, locks True Total Hydration at 85.09% (target 85%)
- Optimal Sweet Spot
- 74%–80%Add 5g Vital Wheat Gluten at 85%
Robin Hood Canadian Bread Flour 2D Hydration & Benchmark Matrix Around 85% (85.09%)
Mass-balance water deductions (-7g from 425g) and 83% ceiling headroom for Robin Hood Canadian Bread Flour around 85% hydration.
| Robin Hood Canadian Bread Flour Hydration Step | Corrected Water (85% Ref) | Protein, Ash & Sweet Spot | Benchmark Flour Comparison | Ceiling Margin & Rescue |
|---|---|---|---|---|
| 400g Robin Hood Canadian Bread Flour @ 80% -5% Step | 312g W + 80g levain + 8.8g salt (440g totF / 85% grid) | 13.3% prot / 0.54% ash (sweet 74–80%) | vs UK Strong White Bread Flour (73% max / 268g W) | +3% buffer vs 83% cap (R1/85%) |
| 450g Robin Hood Canadian Bread Flour @ 83% -2% Step | 366g W + 90g levain + 9.9g salt (495g totF / 85% grid) | 13.3% prot / 0.54% ash (sweet 74–80%) | vs German Type 1050 Flour (77% max / 326g W) | +0% buffer vs 83% cap (R2/85%) |
| 500g Robin Hood Canadian Bread Flour @ 85% [Target Spec] | 418g W + 100g levain + 11.0g salt (550g totF / 85% grid) | 13.3% prot / 0.54% ash (sweet 74–80%) | vs UK Strong White Bread Flour (73% max / 335g W) | +5g VWG rescue for Robin Hood Canadian Bread Flour @ 85% |
| 600g Robin Hood Canadian Bread Flour @ 88% +3% Push | 521g W + 120g levain + 13.2g salt (660g totF / 85% grid) | 13.3% prot / 0.54% ash (sweet 74–80%) | vs German Type 1050 Flour (77% max / 435g W) | +15g VWG rescue for Robin Hood Canadian Bread Flour @ 88% |
| 725g Robin Hood Canadian Bread Flour @ 83% [Max Ceiling] | 590g W + 145g levain + 16.0g salt (798g totF / 85% grid) | 13.3% prot / 0.54% ash (sweet 74–80%) | vs UK Strong White Bread Flour (73% max / 487g W) | +0% buffer vs 83% cap (R5/85%) |
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Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your flour brand Ă— absorption benchmark ratios locked.
Why Robin Hood Canadian Bread Flour (13.3% Protein) Slumps at 85% (+2% Over 83% Cap)
Robin Hood Best For Bread Flour (13.3% protein, 0.54% ash) is milled from Canadian Western Red Spring (CWRS) wheat for 85% (418g water, 85.09%) formulas with dense disulfide cross-linking. Its vitreous starch absorbs 376g autolyse + 42g bassinage water effortlessly (vs 425g / 86.4%) up to an 83% cap. Under a 85% (85.09%) regime using 418g water (376g + 42g) and 11g salt, 500g Robin Hood Canadian Bread Flour requires 5g VWG fortification.
EXCESS LIQUOR REMEDIATION (Robin Hood Canadian Bread Flour): A 85% formula (418g water locking 85.09% vs 86.4% apparent) exceeds Robin Hood Canadian Bread Flour's 83% limit by 2% (11g water). Incorporate 5g VWG with 376g autolyse water or reduce main water to 407g.
Bench & Cold-Retard Execution for Robin Hood Canadian Bread Flour Near Its 83% Ceiling
- 90% Base Autolyse (500g Robin Hood Canadian Bread Flour + 376g W): Hydrate 500g Robin Hood Canadian Bread Flour with 376g water (withholding 42g of 418g) for 45 min.
- 10% Double-Hydration Mix (-7g Cut): Rubaud-mix 100g starter, 11g salt, and 42g water to lock 85.09% (85% vs 86.4%).
- Tenacity Conditioning (74–80% Sweet Spot): Apply 4 damp-hand folds every 30 min tailored to Robin Hood Canadian Bread Flour (83% max).
- Banneton Tension & Steam Bake: Divide or preshape 500g Robin Hood Canadian Bread Flour batch, rest 20 min, cold-retard overnight at 38°F, and score at 45°.
Technical Q&A: Rescuing Over-Hydrated Robin Hood Canadian Bread
How much water do I need for 500g of Robin Hood Canadian Bread Flour at 85% hydration?
With 500g Robin Hood Canadian Bread Flour and 100g active 100% starter, weigh 418g main water (376g autolyse + 42g bassinage) and 11g salt to lock 85.09% (85%) instead of 425g (86.4%).
Can I use Robin Hood Canadian Bread Flour at 85% in a Tartine-style sourdough recipe?
Yes—Robin Hood Canadian Bread Flour (13.3% protein, 83% cap) supports 85% when 418g water (376g + 42g) locks 85.09% with 100g starter.
What happens if Robin Hood Canadian Bread Flour goes 2% past its 83% limit at 85%?
At 85% (418g water, 85.09%), 500g Robin Hood Canadian Bread Flour sits 2% over its 83% (407g water) ceiling, leaving 11g unbound water unless 5g VWG is added.