Recipe hydration
40% Rye Hearth Loaf — Hydration Guide
Target 78%. Workable range 75–82%.
Why this hydration for 40% Rye Hearth Loaf?
40% rye hearth loaf balances rye character with wheat structure — moderately dense, deeply flavored, with decent oven spring. This is a popular 'everyday rye' format in German home baking. Sourdough preferment critical: 100% hydration rye levain for flavor development. Cold retard improves handling.
Flour mix: 40% rye medium · 55% bread flour · 5% whole wheat.
Technique at 78%
Autolyse wheat flours 30 min with water. Add rye flour, levain, salt. Mix thoroughly by hand (rye prevents useful kneading). 3-4 coil folds over 3h bulk at 76°F. Shape in floured banneton. Cold retard 8h. Bake in preheated dutch oven at 475°F: 20 min lid on, 20 min lid off.
Calculator pre-set to 78%
- Flour to add
- 450 g
- Water to add
- 340 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 900 g
- Effective hydration
- 78%
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.