Simple Proofing Calculator
Adjust your temps and amounts to estimate bulk and final proof timing.
°F
°F
g
g
g
Timing overview
Effective temp
76.2 °F
Starter %
20.0%
PFF
10.0%
Hydration
70%
Bulk Fermentation
6h 41m
Range: 5h 41m – 7h 41m
Start checking around 5h 1m (look for airy/jiggly dough + rise).
Final Proof
2h 6m
Range: 1h 47m – 2h 25m
Start checking around 1h 28m (poke test: slow spring-back).
Total time (mix → bake)
8h 47m (≈ 7h 28m – 10h 6m)
These are estimates — dough readiness should always guide your timing.
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