Proof Volume Increase Calculator

Work out proof volume increase instantly with clear inputs, formula shown and shareable results.

About Proof Volume Increase Calculator

Proof progress is measured as volume increase relative to the initial dough volume, tracked in an aliquot jar rather than by clock time. A doubling is 100% increase, or an expansion ratio of 2. Rate per hour lets the finish time be projected from an intermediate reading.

Formula

Volume increase

Increase % = (final volume - initial volume) x 100 / initial volume; expansion ratio = final / initial

Worked example

With the default values below, Proof Volume Increase Calculator returns Volume Increase of 110.000%. Change any input above and every figure here is recalculated in your browser.

Inputs used

Initial Dough Volumeminimum 0 mL: 1,000 mL
Volume After Proofingminimum 0 mL: 2,100 mL
Proofing Timeminimum 0 minutes: 90 minutes
Target Volume Increaseaccepts 0–500 %: 100 %

Results

Volume Increase: 110.000%
Expansion Ratio: 2.1000
Increase Rate Per Hour: 73.333%
Time To Reach Target Increase: 81.82

Step by step

1Values used
2Volume increase
3Volume Increase= 110.000
4Expansion Ratio= 2.1000
5Increase Rate Per Hour= 73.333
6Time To Reach Target Increase= 81.82

Assumptions and limits

The result is derived only from the 4 inputs listed above. Anything not among them is not part of the calculation.
In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
Figures are rounded for display to 4 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

Frequently Asked Questions

Why measure volume rather than time?

Because fermentation rate depends on temperature, yeast vigour, flour and salt. An aliquot jar reads the dough's actual state, which is why professional bakeries use them.

What happens if dough is over-proofed?

The gluten network can no longer hold the gas, so the loaf collapses in the oven and the crumb becomes coarse and gummy. Over-proofed dough also tastes excessively acidic.