Cooking Tools
Proofing Time Calculator
Enter your baseline proof time at room temperature and your dough's actual temperature to estimate the adjusted proofing time.
1.00 hours
Uses the common baking rule of thumb that fermentation roughly doubles for every 17°F (about 10°C) drop in temperature, using 75°F as the baseline. Real dough behavior varies with yeast amount, hydration, and recipe, so use this as a starting estimate, not a precise timer.
How to use this tool
- 1Enter your recipe's baseline proof time at 75°F.
- 2Enter your dough's actual temperature.
- 3See the estimated adjusted proofing time.
Frequently asked questions
Why does a colder fridge retard take so much longer?+
Yeast activity slows dramatically as temperature drops, which is exactly why bakers use a cold retard to develop flavor slowly overnight without over-proofing.