It looks like Reinhart has it at 65% for both the pâte fermentée and the bread itself in "Bread Baker's Apprentice" and the simple recipe in "Every Day" is abou

It looks like Reinhart has it at 65% for both the pâte fermentée and the bread itself in "Bread Baker's Apprentice" and the simple recipe in "Every Day" is about 67%. I consider him an expert, but some of his stuff is fussier than I want to deal with at the moment.