Dough & Pastry hrsEstimates

Dough Proofing Time Estimator

How long will your dough take to rise? Estimate first and second rises from the amount of yeast or starter and the dough's temperature, see how warmer or cooler spots change it, and calibrate with your recipe's own timing.

How to use it

Choose yeast or sourdough and enter the flour and the yeast or starter.
Enter the dough's temperature and which rise it is.
Use the time as a guide and check the dough itself; calibrate with your recipe's time if you know it.

How it works

Yeast activity climbs with warmth up to about 95°F (35°C) and nearly stops in the fridge. The estimator uses an activity curve for baker's yeast and assumes about 1½ hours to double at 79°F with 1% instant yeast, slowing as the yeast amount falls; sourdough assumes about 4½ hours with 20% starter.

Rich doughs with lots of sugar, butter or eggs rise about a third slower. The second rise is shorter, about two thirds of the first.

Assumptions: these results are estimates

This is an estimate: flour, salt, sugar, starter strength and dough handling all change real rise times.
Temperatures are the dough's own, not the room's.
Judge readiness by the dough (doubled, airy, slow spring back), not only the clock.

Tips

A clear straight-sided container with a rubber band at the start line shows when the dough has doubled.
An oven with just the light on is often 75 to 85°F, a good proofing spot.
Retard dough in the fridge overnight for more flavor and an easier schedule.