Proofing Time Calculator

Estimate bread dough proofing time based on room temperature and yeast amount. Warmer temperatures and more yeast shorten proofing time.

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°F
tsp
cups

First Rise (Bulk Fermentation)

94 min

Second Rise (After Shaping)56 min
Cold Proof (Fridge)14.0 hr
View formula & how it works →

How Proofing Time Is Estimated

Factors Affecting Proofing

  • Temperature: Yeast is most active at 75-80°F. Lower temperatures slow fermentation; higher temperatures speed it up.
  • Yeast amount: More yeast means faster rising. The standard is 2.25 tsp (one packet) per 3 cups flour.
  • Flour amount: More flour takes longer to rise because there is more structure to inflate.

    • Formula

    Proofing Time = Base Time x (75 / Room Temp) x (2.25 / Yeast) x (Flour / 3)

    Base time is approximately 90 minutes for a standard dough at 75°F. The second rise is typically 60% of the first rise time.

    Example Calculation

    Estimate proofing time for a standard dough (3 cups flour, 2.25 tsp yeast) at 72°F.

    1. 01Temp factor = 75 / 72 = 1.042.
    2. 02Yeast factor = 2.25 / 2.25 = 1.
    3. 03First rise = 90 * 1.042 * 1 * 1 = 94 minutes.
    4. 04Second rise = 94 * 0.6 = 56 minutes.
    5. 05Cold proof = 94 * 0.15 = 14.1 hours.

    Frequently Asked Questions

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