Hi Mary, if you're more comfortable baking a recipe in the 65-67% hydration range you might want to reduce the dough water a bit, since the hydration of the Pain de Campagne (Maura's Bread) recipe (without the grain/seed soaker addition) is 80%. However, Martin generally finds that he doesn't need to adjust the dough hydration because, "once grains have grabbed moisture I never feel like it migrates much (at least in the breadmaking timeline)." Seeds might not be quite as absorbent as grains, so be sure to pour off any excess liquid from the soaker, and begin with a dough hydration you are relatively comfortable with. 

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