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Dough Proofing Calculator

Calculate proofing time for yeast & sourdough by temperature

TL;DR

This dough proofing calculator estimates how long yeast dough or sourdough needs to proof from the room temperature; for yeast dough it also uses the flour and fresh-yeast amounts. Yeast dough starts from 90 minutes at 24 °C with 1.4 % fresh yeast (8 % shorter per degree warmer), sourdough from 4.5 hours at 26 °C (about 12 % shorter per degree warmer). Example: 500 g flour with 7 g fresh yeast takes about 1 h 46 min at 22 °C.

Flour (g)

Fresh Yeast (g)

Room Temperature (°C)

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Dough Proofing Calculator for Yeast and Sourdough

How long a dough needs to proof depends mainly on temperature and the amount of yeast. For yeast dough the calculator asks for flour (g), fresh yeast (g) and room temperature; for sourdough it only asks for the room temperature. It returns a single proofing time in hours and minutes — an estimate you confirm by checking the dough itself.

How the Calculator Works

Yeast dough: the baseline is 90 minutes at 24 °C (75 °F) with fresh yeast at 1.4 % of the flour weight (7 g per 500 g flour). Each degree Celsius warmer cuts the time by 8 % (factor 0.92 per degree); each degree cooler adds almost 9 %. Doubling the yeast halves the time, halving the yeast doubles it.
Sourdough: the baseline is 4.5 hours at 26 °C (79 °F); each degree changes the time by a factor of 0.88 — about 12 % shorter per degree warmer, about 14 % longer per degree cooler. The amount of starter, the flour type and the hydration are not part of the calculation.
The temperature field is in °C and accepts 5 to 40 °C; the result is never shorter than 10 minutes.

Proofing Times by Temperature

Room temperature	Yeast dough (500 g flour, 7 g fresh yeast)	Sourdough
18 °C (64 °F)	2 h 28 min	12 h 31 min
20 °C (68 °F)	2 h 06 min	9 h 41 min
22 °C (72 °F)	1 h 46 min	7 h 30 min
24 °C (75 °F)	1 h 30 min	5 h 49 min
26 °C (79 °F)	1 h 16 min	4 h 30 min
28 °C (82 °F)	1 h 04 min	3 h 29 min
30 °C (86 °F)	55 min	2 h 42 min

Less Yeast, Longer Proof

The yeast amount is your main lever: 500 g flour with 3.5 g fresh yeast takes about 3 h 33 min at 22 °C, and with 2 g at 20 °C about 7 h 20 min. In the refrigerator everything slows down — at 5 °C (41 °F) the calculator gives 7 h 19 min for 7 g fresh yeast and 14 h 38 min for 3.5 g. It assumes the dough stays at that temperature the whole time.

What the Calculator Does Not Ask For

Dry yeast: there is only a fresh-yeast field. Enter the fresh-yeast equivalent; instant dry yeast is roughly one third of the fresh-yeast weight.
Bulk fermentation vs. final proof: the calculator does not separate the stages; it gives one proofing time.
Starter percentage: for sourdough only the temperature counts, not how much starter you use.

Tips for Well-Proofed Dough

The dough is ready when it has grown clearly in volume and a floured fingertip dent springs back slowly. If it springs back at once, give it more time.
Cover the dough so the surface does not dry out.
A clear container with a mark shows how much the dough has already risen.

Frequently Asked Questions

How long does yeast dough need to proof at room temperature?

With 500 g flour and 7 g fresh yeast the calculator gives 2 h 06 min at 20 °C, 1 h 46 min at 22 °C and 1 h 30 min at 24 °C. With half the yeast these times double.

Can I calculate a refrigerator proof?

Yes, the temperature field goes down to 5 °C. At 5 °C, 500 g flour with 7 g fresh yeast gives 7 h 19 min, and with 3.5 g fresh yeast 14 h 38 min.

Does the calculator give separate times for bulk fermentation and final proof?

No. It returns one proofing time and does not ask for the fermentation stage, dry yeast or the amount of sourdough starter.