Bread Rise Time Calculator

First rise: 1-2 hr at 78°F. Cooler kitchen = longer rise. Sourdough = 1.5-2× yeast time.

Inputs

Standard recipes assume 78°F.

Result

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How to use this calculator

  • Pick bread style.
  • Enter kitchen temp.
  • Pick phase (first or second rise).
  • Check by volume + poke test, not just time.

About this calculator

Yeast activity doubles roughly every 18°F warmer (Q10 rule). A 60-min rise at 78°F becomes ~90 min at 65°F or ~40 min at 90°F. Sourdough (driven by lacto-fermentation + yeast) is slower and more temperature-sensitive — a "4 hr bulk at 78°F" becomes 8+ hr at 60°F. The "doubled in size" visual cue is more reliable than time. For consistency, pros proof at fixed temp (proofer at 78°F) — home bakers can use a slightly-warm oven with the light on.

Frequently asked

Cold ferment in fridge — how long?+
12-72 hr at 40°F. Slows yeast 6-10× vs. room temp; develops more flavor. Standard for pizza dough and sourdough.
"Poke test"?+
Poke proofed dough; if dimple springs back fully = under-proofed. Springs back partially = perfect. Stays = over-proofed.
Why so much variability?+
Yeast is alive — type, age, temp, and dough hydration all matter. Time estimates are starting points.
Microwave proof box?+
Heat 1 cup water to boiling in microwave, leave it inside, place dough in microwave. Maintains 80-85°F for 1-2 hr.
Sourdough vs. yeast time difference?+
Sourdough fermentation is 4-6× slower than instant yeast at the same temp. Wild yeast lower CFU + acid load.

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