First Rise
1 hr 26 min–1 hr 57 min
Second Rise
58 min–1 hr 18 min
Cold Retard
8–72 hrs
Standard: 1 tsp per 500g flour
Inputs
Result
At 72°F the temperature factor is 2^(3/17) ≈ 1.13x (slightly cooler than ideal 75°F). First rise: 90 × 1.13 × 0.85–1.15 = 86–117 min. Second rise is proportionally shorter.
Inputs
Result
Sourdough starter is 2.5x slower than instant yeast, and 68°F adds another 1.3x factor. Combined, the first rise takes 4–6 hours. Many bakers opt for overnight cold retard instead.
Inputs
Result
More yeast (1.5 tsp for 450g = 0.6x factor) and warm 78°F (0.885x factor) speed things up significantly even with the enriched dough 1.4x slowdown. Combined factor: 0.744x. First rise: 90 × 0.744 × 0.85–1.15 = 57–77 min.
At room temperature (72–75°F), bread dough with commercial yeast takes about 1 to 2 hours for the first rise and 45 minutes to 1 hour for the second rise. Temperature is the biggest factor: every 17°F drop roughly doubles the rise time. Enriched doughs with butter, eggs, and sugar take about 40% longer than lean doughs.
| Temperature | First Rise | Second Rise | Flavor Development |
|---|---|---|---|
| 60°F | 2.5–3.5 hrs | 1.5–2.5 hrs | Excellent |
| 72°F | 1–2 hrs | 45–90 min | Good |
| 80°F | 45–75 min | 30–45 min | Moderate |
| 90°F | 30–45 min | 20–30 min | Minimal |
The ideal proofing temperature is 75–80°F (24–27°C) for commercial yeast doughs. This range provides a good balance between speed and flavor development. Sourdough benefits from slightly warmer conditions at 78–82°F. Temperatures above 95°F can kill yeast, while temperatures below 50°F nearly stop fermentation.
| Temperature Zone | Effect | Best For | Rise Speed |
|---|---|---|---|
| 38–40°F | Near-stop | Cold retard (8–72 hrs) | Very slow |
| 60–68°F | Slow, flavorful | Artisan bread | Slow |
| 75–80°F | Ideal balance | Most bread | Normal |
| 85–95°F | Fast, less flavor | Quick rolls | Fast |
Cold retarding means placing shaped dough in the refrigerator (38–40°F) for 8 to 72 hours. The cold temperature dramatically slows yeast activity, allowing enzymes to break down starches and proteins into flavorful compounds. This produces bread with more complex, slightly tangy flavor and better crust color from increased sugar development.
The poke test is the most reliable method. Press a floured finger about ½ inch into the dough. If the indent springs back slowly and partially fills in, the dough is ready. If it springs back immediately, it needs more time. If the indent stays and doesn’t fill in at all, the dough is over-proofed.
| Poke Test Result | Status | Action | Bread Result |
|---|---|---|---|
| Springs back fast | Under-proofed | Wait 15–30 min more | Dense, tight crumb |
| Springs back slowly | Perfect | Bake now | Open, even crumb |
| Stays indented | Over-proofed | Reshape and re-proof | Flat, gummy |
Yes, more yeast means faster rising. The standard amount of 1 teaspoon (3g) instant yeast per 500g flour gives a 1–2 hour first rise at 75°F. Halving the yeast doubles the rise time, while doubling it cuts the time roughly in half. However, using less yeast and a longer rise develops significantly better flavor.
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Last Updated: Mar 13, 2026
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