Hydration × flour
70% Hydration Medium Rye Flour
Medium cells with some larger bubbles. Noticeable holes appearing. Chewy, moist, balanced.
⚠ Outside Medium Rye Flour's typical range (80–95%) — read below for handling
Is 70% hydration right for Medium Rye Flour?
Medium Rye Flour's workable hydration range is 80–95%. Its absorption multiplier is 1.08× bread flour. 70% is below Medium Rye Flour's typical range. The dough will be stiff and hard to fully develop. Consider moving up to 80% for better extensibility.
Absorption math for Medium Rye Flour at 70%
A recipe written for bread flour at 70% hydration, when substituted with 100% Medium Rye Flour, becomes 76% effective hydration (because Medium Rye Flour absorbs 8% more water). Do NOT knead rye dough (tears pentosan structure). Mix to incorporate, then rest. Very short bulk ferment (2-3 hours at 76°F) — rye ferments fast. Wet hands for shaping. Use a pan or tight banneton. Bake at higher initial temp (500°F) for 15 minutes, then reduce. Internal temp 205-210°F for doneness.
Technique at 70% hydration
Dough becomes visibly softer and stickier. Use wet hands or bench scraper. Starts requiring more careful handling to avoid degassing. Autolyse 45-60 min helps develop structure.
Worked water math for a 500 g batch
| Medium Rye Flour | 500 g (100%) |
| Water | 350 g (70%) |
| Salt | 10 g (2%) |
Add your levain on top of these weights; the calculator below subtracts the flour and water it already contributes so the bench numbers land at 70% exactly.
What Medium Rye Flour gives you at 70%
At 70% hydration you can expect an open, custardy crumb with irregular holes and good chew. A medium dough: three to four sets of stretch-and-folds in the first two hours build the structure, and a light dusting of flour is enough for shaping. It handles predictably.
Medium Rye Flour at 70% — FAQ
How much water do I use for Medium Rye Flour at 70% hydration?
Multiply the flour weight by 0.7. For a 500 g batch of Medium Rye Flour that's 350 g water, plus about 10 g salt (2%). Medium Rye Flour absorbs 1.08× as much water as white bread flour, so it will feel a touch stiffer than the 70% number suggests.
Is 70% hydration right for Medium Rye Flour?
70% is below Medium Rye Flour's usual 80–95% range — the dough will be stiff and hard to develop. Move up toward 80% for better extensibility.
What crumb will Medium Rye Flour at 70% give me?
Expect an open, custardy crumb with irregular holes and good chew. Medium cells with some larger bubbles. Noticeable holes appearing. Chewy, moist, balanced.
Is Medium Rye Flour at 70% beginner-friendly?
This hydration is rated intermediate. A medium dough: three to four sets of stretch-and-folds in the first two hours build the structure, and a light dusting of flour is enough for shaping. It handles predictably.
Calculator pre-set to 70%
Weights below assume 100% Medium Rye Flour. For blends, use the main calculator on a recipe page.
- Flour to add
- 450 g
- Water to add
- 300 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 860 g
- Effective hydration
- 70%
How the math works
Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.
Salt % is computed on total flour weight, not final-dough flour.
The gear that makes the math work
A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.
- Digital kitchen scale (0.1 g)View on Amazon →
- Dutch oven / combo cookerView on Amazon →
- Banneton proofing basketView on Amazon →
- Bread lameView on Amazon →
- Bench scraperView on Amazon →
- High-protein bread flourView on Amazon →
- Danish dough whiskView on Amazon →
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