Bread Rise Time Calculator
First rise: 1-2 hr at 78°F. Cooler kitchen = longer rise. Sourdough = 1.5-2× yeast time.
Result
Bulk time
1h 34m
Adjusted for 72°F kitchen (recipe-baseline 78°F).
- Stylestandard
- PhaseBulk ferment
- Base time @ 78°F75 min
- Kitchen temp72°F
- Adjustment factor1.26×
- Adjusted time1h 34m
Step-by-step
- Base time at 78°F = 75 min.
- Q10 adjustment: rate doubles per 18°F warmer. At 72°F factor = 1.26.
- Adjusted = 75 × 1.26 = 94 min.
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
12-72 hr at 40°F. Slows yeast 6-10× vs. room temp; develops more flavor. Standard for pizza dough and sourdough.
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