Dough Proofing Time Calculator for Bulk and Final
Calculate dough proofing times and fold schedule
Dough proofing time calculator quick guide and fold timing
What you’ll see after you calculate
This dough proofing time calculator for bulk and final fermentation planning turns your dough temperature, inoculation, and flour choice into an actionable schedule. The estimates assume a gentle workflow and typical home kitchen conditions with draft free storage and moderate hydration. After calculation, you’ll get a bulk time, fold reminders spaced across the window, and a final proof estimate with optional credit for fridge retard.
Inputs explained
Commercial yeast uses percent of flour for instant or active yeast. Sourdough uses levain percent relative to total flour in the dough. Higher inoculation shortens the timeline; cooler dough lengthens it. Whole grain doughs ferment faster; enriched doughs with sugar and fat tend to slow down. Select your flour type to nudge the schedule realistically so you can plan shaping and oven preheat without guesswork.
- Bulk rise percentage is the increase in volume you are targeting before shaping.
- Use the fold reminders to support structure without tearing the dough.
- For a cold retard, the fridge continues fermentation slowly; the tool credits that progress.
How to react to the numbers
After calculating, review the summary for bulk time, a suggested folding cadence, and the expected final proof. If the numbers feel aggressive, reduce inoculation or proof slightly cooler; if they feel sluggish, warm the dough or increase the ratio of preferment or yeast. Watch the dough first: smooth surface, airy feel, and domed edges are better signals than the clock alone.
How the proofing time estimates are calculated
The model scales from simple references at twenty four degrees Celsius using a two times per ten degree rule of thumb. For commercial yeast, the baseline assumes one percent instant yeast yields about one and a half hours to reach a seventy five percent bulk rise with all purpose flour. For sourdough, twenty percent levain typically reaches the same rise in roughly four and a half hours. Times scale inversely with inoculation and adjust for flour type so the window shifts predictably as you change percentages.
Final proof estimates follow the same temperature rule with a baseline of one hour for yeast and two and a half hours for sourdough at room temperature. If you select a fridge retard, the calculator measures the fraction of proof achieved cold based on your fridge setting, then subtracts that fraction from the room temperature estimate to show remaining time after the chill. This approach respects slow fermentation while still giving you a firm plan for bake day.
Common proofing time questions
Do I count degassing folds inside bulk time?
Yes. The fold schedule fits inside the bulk window. If the dough struggles to relax, add five to ten minutes between sets.
What if my dough overproofs in the fridge?
Lower the fridge temperature or shorten the retard. Shape with a slightly tighter surface and move to the oven earlier.
How precise are these estimates?
They are practical starting points. Flour age, water chemistry, and dough strength can nudge timing; observe and adjust.