Recipe hydration
Pain de Campagne (Variant with Rye) — Hydration Guide
Target 75%. Workable range 72–78%.
Why this hydration for Pain de Campagne (Variant with Rye)?
Pain de Campagne with higher rye percentage (10%) than the standard country loaf. More pronounced earthy-tangy flavor, slightly denser crumb. Classical French countryside bread. Use a 100% hydration rye-spiked levain for maximum flavor development.
Flour mix: 10% rye medium · 75% bread flour · 15% whole wheat.
Technique at 75%
Autolyse 45 min, all flours + 90% water at 78°F. Add levain (with some rye in it for flavor), salt, remaining water. 4 folds in 2h. Total bulk 4h. Shape boule, cold retard 12h. Bake 500°F dutch oven 20+25 min.
Calculator pre-set to 75%
- 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.