Sous Vide Time and Temperature Calculator

Welcome to the sous vide time and temperature calculator. To view the time and temperature information for an item just select it from the menu below. You can also view all the sous vide time and temperatures.

What Would You Like to Sous Vide?

How to Sous Vide Dough Proofing

Dough is best proofed at a specific temperature, and using my sous vide machine to do that is super convenient. I usually go for between 75°F and 90° (24°C and 32°C), depending on the type of dough I am proofing but most recipes will tell you what the ideal proofing temperature is.

dough-proofing

Sous vide bread dough.jpg

Depending on the type of dough you are using, it can proof and raise at various temperatures. People have many tricks for ensuring their temperature is exact (you can check out this thread in my Exploring Sous Vide Facebook group for lots of suggestions on proofing dough) but I often use my sous vide machine to heat some water to a specific temperature.

My sous vide machine is almost always out, so it's convenient to use, and I can use it to hold the water at any temperature I want. I usually go for between 75°F and 90° (24°C and 32°C), depending on the type of dough I am proofing. Most recipes will tell you what the ideal proofing temperature is.

I will usually proof it at that temperature for 1 to 2 hours before either using or refrigerating it, but your proofing time can vary greatly depending on the type of dough.

There is also a recipe for pizza dough from Chef Eric Villegas in the Champions of Sous Vide cookbook. He actually jump-starts his yeast by sealing it with water and sugar then cooking it at 100°F (38°C) for 15 to 20 minutes in a vacuum sealed bag.

New to Sous Vide?

I'd like to invite you to join my FREE Sous Vide Quick Start email course. It will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.
Join Now!

Sous Vide Dough Proofing Times and Temperatures

  • Yeast Jump Start (Eric Villegas): 100°F (38°C) for 15 to 20 minutes (37.8ºC)
  • Dough Proofing: Depends on Recipe for 15 to 120 minutes (26.7ºC)
  • Jason's Dough Proofing: 1 to 2 hours for 75°F and 90° (24°C and 32°C) (26.7ºC)

Do you have experience cooking dough proofing? Let us know your thoughts in the comments below!

Looking for more grains and dough? Check out the sous vide grains and dough time and temperatures for all the sous vide information you need.

Sous Vide Dough Proofing Comments

placeholder image