Bread Proofing Calculator
Calculate precise proofing times based on your kitchen temperature and dough type. Take the guesswork out of bread making with temperature-adjusted fermentation times.
Bread Proofing Calculator
Calculate optimal proofing times based on yeast type and temperature
Current: 75°F (24°C)
For reference only (doesn't affect timing)
Proofing Schedule
Ideal temperature range
First Rise
1 hr
Bulk Fermentation
Second Rise
45 min
After Shaping
Total Time
1 hr 45 min
Start to Bake
Readiness Indicators
Poke Test
Dough springs back slowly, leaving slight indent
Volume Doubled
Dough has approximately doubled in size
Puffy Surface
Surface looks aerated with visible bubbles
Light & Jiggly
Dough feels airy and wobbles when moved
Pro Tips
- •Keep dough covered with plastic wrap or damp towel to prevent drying
- •Better to slightly under-proof than over-proof - you can always give it more time
- •Use clear containers to easily track volume increase
- •For proofing box: Turn oven light on or use warm water bath underneath
- •Sourdough timing can vary greatly - use the readiness indicators as your guide
Bread Proofing Tips
Temperature Control
Ideal proofing temperature is 75-80°F. Warmer speeds fermentation, cooler slows it for better flavor.
Poke Test
Gently poke dough with a floured finger. If it springs back slowly, it's ready. Too fast means underproofed.
Cold Fermentation
Refrigerate dough for 8-72 hours for complex flavor development. Bring to room temp before baking.
Avoid Drafts
Cover dough and keep away from drafts. A consistent temperature produces the most reliable results.