Example data table
| Desired time | Yeast type | Recommended temp | Humidity | Notes |
|---|---|---|---|---|
| 60 min | Instant | ~28°C | 70–80% | Lean dough, 1% yeast, 65% hydration |
| 90 min | Active dry | ~26°C | 70–80% | Slightly slower type needs warmth |
| 120 min | Natural starter | ~27°C | 80–85% | Starter varies; watch dough volume |
Formula used
How to use this calculator
- Enter your preferred temperature units, then set your desired proof time.
- Provide a baseline proof time and baseline temperature from your past bakes.
- Select yeast type and input yeast percent, hydration, and dough style.
- Add salt, sugar, and fat for better enriched-dough accuracy.
- Enter ambient and flour temperatures plus friction factor to estimate mixing water temperature.
- Press Calculate to see results above the form, then export.
Fermentation speed and temperature control
Proofing temperature governs yeast activity, gas retention, and dough strength. Warmer conditions accelerate CO₂ production, but excessive heat can weaken gluten and increase acidification. This calculator uses a Q10-style relationship so you can convert a known proof time at a reference temperature into a practical target temperature for today’s schedule. Use the result as a starting point and track dough temperature with a probe for best repeatability.
Using a reference time improves accuracy
Instead of relying on generic charts, the tool starts from your own baseline: the minutes your dough typically needs at a chosen reference temperature. That baseline captures your flour, starter health, mixing style, and process. From there, it estimates the temperature needed to hit a new target time with consistent rise behavior. Logging each bake gives you better reference inputs over time.
Recipe factors that shift proofing needs
Hydration, salt, sugar, fat, and enrichment change fermentation and dough handling. Higher hydration often speeds fermentation by improving mobility and enzyme action. Salt slows yeast and tightens gluten. Large sugar and fat percentages can reduce effective fermentation rate, especially in enriched doughs, so the calculator adjusts time before solving for temperature. If yeast percentage is high, you may choose a cooler target to avoid overproofing.
Humidity and surface protection
Even with correct heat, low humidity can form a dry skin that restricts expansion and causes tearing. The humidity guidance helps match your environment: moderate humidity for balanced handling, higher humidity for longer proofs or starters, and lower humidity when stickiness becomes a problem. A covered container or lightly oiled film also improves consistency. Avoid direct drafts.
Water temperature for repeatable dough temperature
Proofing starts at mixing. The three-factor mixing water method estimates water temperature from room temperature, flour temperature, and friction factor. Hitting a target dough temperature reduces variability, making proofing predictions more reliable. Combine the water estimate with the recommended proofing temperature, then verify readiness using volume cues and a gentle finger press.
FAQs
1) What proofing temperature is generally safe for most doughs?
For most yeasted doughs, aim for a steady 24–30°C (75–86°F). Higher temperatures can speed fermentation but risk weakening structure and flavor balance. Use the calculator’s bounds and verify with dough volume and feel.
2) How do I choose a good reference time and temperature?
Use a bake you trust. Record the temperature where your dough proofed and the minutes to reach your usual readiness cue. That pair becomes your baseline, and the calculator scales from it for new target times.
3) Why does my dough rise faster than the estimate?
Dough temperature may be higher than ambient, yeast may be more active, or salt/sugar levels may differ from the inputs. Measuring dough temperature after mixing and updating the reference time will tighten future predictions.
4) Does this work for natural starters?
Yes, as a planning tool. Starters vary by feeding, flour, and acidity, so treat the recommendation as a starting point. Watch for typical expansion, bubbles, and a soft, elastic feel to confirm readiness.
5) What humidity should I use in a proofing box?
Use 70–80% for most doughs to prevent drying. For longer proofs or starters, 80–85% helps protect the surface. If stickiness becomes an issue, reduce humidity slightly and keep the dough covered.
6) How can I make results more repeatable?
Target a consistent dough temperature at mixing using the water temperature estimate. Keep proofing temperature stable, avoid drafts, and log your reference time for each formula. Small adjustments to yeast percent often work better than extreme heat.