Work out proofing time instantly with clear inputs, formula shown and shareable results.
Yeast activity roughly doubles for every 10 degrees Celsius rise, so proofing time is scaled by 2 to the power of (reference temperature - actual temperature) / 10. This is why a dough that takes two hours in a 24 C kitchen is ready in about ninety minutes at 28 C, and why cold retarding overnight works at all.
Temperature scaling
adjusted time = base time x 2 ^ ((reference temp - actual temp) / 10)
adjusted time = base time x 2 ^ ((reference temp - actual temp) / 10). Yeast activity roughly doubles for every 10 degrees Celsius rise, so proofing time is scaled by 2 to the power of (reference temperature - actual temperature) / 10.
This is why a dough that takes two hours in a 24 C kitchen is ready in about ninety minutes at 28 C, and why cold retarding overnight works at all.
Enter proofing time at the reference temperature, reference dough temperature, actual dough temperature. The defaults shown are a realistic worked example — swap in your own figures to get a result you can use.