Hydration × flour
75% Hydration Medium Rye Flour
Open crumb with distinct holes of varying sizes. Moist, chewy, glossy cell walls. The classic Tartine country-loaf target.
⚠ Outside Medium Rye Flour's typical range (80–95%) — read below for handling
Is 75% hydration right for Medium Rye Flour?
Medium Rye Flour's workable hydration range is 80–95%. Its absorption multiplier is 1.08× bread flour. 75% 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 75%
A recipe written for bread flour at 75% hydration, when substituted with 100% Medium Rye Flour, becomes 81% 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 75% hydration
The sweet spot for most hearth sourdough. Requires confident stretch-and-folds (3-4 sets). Wet hands essential for shaping. Cold retard improves handling and ear development during scoring.
Calculator pre-set to 75%
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
- 325 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 885 g
- Effective hydration
- 75%
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.