Bulk fermentation (60 min)
Tip: press Space to start / pause. Screen stays awake while running.
Bread proofing timer for the first and second rise
Most yeasted breads bulk-ferment for 60–90 minutes and second-proof for 45–60 minutes at room temperature. Cold kitchens can add 15–30 minutes per phase — go by look and feel, not just the clock.
Frequently asked questions
How long is the first rise?
Most yeasted breads take 60–90 minutes for the bulk fermentation until roughly doubled in volume.
How long is the second proof?
Shaped dough typically proofs 45–60 minutes at room temperature, or 8–12 hours in the fridge for a cold retard.
What if my kitchen is cold?
Cold rooms slow yeast dramatically. Add 15–30 minutes per phase or proof in a slightly warm oven with only the light on.
Related timers
More in kitchen timers
Browse the full kitchen timers hub, or jump straight to a related tool.
- Egg Timer
- Pasta Timer
- Rice Timer
- Steak Timer
- Baking Timer
- Sourdough Timer
- Cooking Timer
- Tea Timer
- Barista Timer
- 30 Second Timer
Read next: Kitchen Timing Basics: Why Recipe Times Are Only a Starting Point
Looking for something specific? See the full list of 128+ timers and tools.