Bread proofing timer
A free bread proofing timer that loads one hour, the halfway check for a typical first rise. Dough does not care about the clock, only about temperature, so the timer's job is to remind you to look. On a laptop it stays visible for hours without draining a phone. Also searched as dough rising timer, proofing timer, bread timer.
Rise and proof times
| Stage | Time | Done when |
|---|---|---|
| First rise (bulk), yeast dough | 1 to 2 hours at 75 to 78°F | Doubled in size |
| Second rise (proof), after shaping | 30 to 60 minutes | Passes the poke test |
| Sourdough bulk | 4 to 6 hours at room temperature | Grown by about half, domed, bubbly |
| Cold retard in the fridge | 8 to 24 hours | Bake straight from cold, or after 1 hour on the counter |
For a cold retard, start the 12 hour timer when the dough goes into the fridge. For the first rise, the 2 hour timer covers a cool kitchen.
Temperature beats time
- At 68°F a one-hour rise can take two. At 80°F it can finish in 45 minutes.
- A warm spot: the oven turned off with the light on, or a microwave with a cup of just-boiled water.
- Check at the alarm, not before. Lifting the cover cools the dough.
- Over-proofed dough looks huge, then collapses when scored. Under-proofed dough bursts along the side in the oven.
The poke test
- Flour a fingertip and press half an inch into the shaped dough.
- Springs back fast and fully: not ready, set another 15 minutes.
- Springs back slowly and leaves a small dent: ready to bake.
- Does not spring back at all: over-proofed. Bake it now, or reshape and proof again.
When the dough is ready, switch to the oven timer for the bake. The 1 hour timer is the same preset without the notes, and the cooking timer hub lists the rest of the kitchen pages.
Frequently asked questions
How long should bread dough rise?
A first rise usually takes 1 to 2 hours at 75 to 78°F, until the dough has doubled. The second rise after shaping takes 30 to 60 minutes. Colder kitchens need longer.
What is the poke test?
Press a floured finger about half an inch into the dough. If the dent springs back slowly and only partway, it is ready to bake. If it springs back fast, give it more time.
Can I slow the rise down?
Yes. Cover the dough and put it in the fridge for 8 to 24 hours. This cold retard improves flavor and lets you bake on your own schedule.
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