Proofing Windows
Sunrise-to-sunset zones for bulk ferment and final proof, updated with temperature drift.
Proofing Windows calculate ideal time ranges based on your dough’s starting temperature and hydration. The system adjusts as ambient conditions change—so a 2°C drop in your kitchen naturally extends the suggested time window without you lifting a finger. Think of it as your dough’s internal calendar rather than a rigid schedule.
Bulk ferment ends when the dough has nearly doubled, surface tension is smooth, and it holds a gentle indentation when poked. Final proof ends when the dough springs back slowly and feels airy but resilient. These cues map to the zones shown, but visual and tactile checks always supersede timing alone.
If your kitchen is cooler than forecast, the window nudges later; if warmer, it tightens. The system remembers past behavior and adjusts future predictions subtly—like learning your oven’s quirks over time. Always confirm with touch: the tool guides, but your hands decide.
