Dough Proofing Time Calculator
Estimate how long bread dough needs to proof at a given temperature, and see the equivalent time at other common temperatures.
Frequently asked questions
Is this tool free?
Yes. Calchemy tools are free to use in your browser.
Is my data uploaded?
No. The tools are designed to run locally in your browser unless clearly stated otherwise.
How is the proofing time estimated?
It uses a simplified doubling model: yeast activity roughly doubles for every 8-10C rise in temperature within the normal proofing range, scaled from a baseline proof time you provide at a known temperature.
Does this work for sourdough starters too?
It can give a rough estimate for sourdough dough proofing if you use a baseline time you know for your starter, but sourdough fermentation depends heavily on starter strength and hydration, so treat the result as a starting point, not a fixed rule.
Why does my dough need longer in the fridge?
Cold retarding in the fridge (around 4C) drastically slows yeast activity, which is exactly why it's used to develop flavour overnight without over-proofing. Always judge dough by how it looks and the poke test, not the clock alone.