Calculateur de Temps de Levée — Formule

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.

    Exemple Résolu

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

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