Dough Proof Time by Temperature Calculator

How it works

Time = base time × 2^((reference temp − dough temp) ÷ 9.4 °C) · Rate ≈ doubles per +9.4 °C (≈ +17 °F)

Yeast activity is strongly temperature-dependent: as a rule of thumb, fermentation roughly doubles in speed for every 9–10 °C (about 17 °F) the dough warms, and halves for the same drop. So a dough that proofs in two hours on a 24 °C counter needs far longer in a cool room and much less time when it is warm. Temperature is a bigger lever than most bakers expect — this is why a cold overnight retard in the fridge stretches a proof to many hours and deepens flavor. Always confirm with the poke test rather than the clock alone.

Worked example

A dough that proofs in 120 minutes at 24 °C, but your kitchen is 20 °C: the factor is 2^((24 − 20) ÷ 9.4) = 2^0.426 ≈ 1.34, so expect about 120 × 1.34 ≈ 161 minutes — roughly 2 hr 41 min, since the cooler dough ferments at about 0.75× the speed.

Frequently asked questions