1. Observe the Volume Increase: During bulk fermentation, your dough should visibly increase in volume (20-50%). For the final proof, look for a significant increase (30-70%).

2. Look for Surface Bubbles and Activity: The surface of your dough should show small bubbles, indicating gas production. If in a clear container, you’ll see bubbles on the sides and bottom.

3. Check for a Domed, Smooth Surface: A well-fermented dough will often have a slightly domed, taut surface, especially after shaping and during the final proof. It shouldn’t look slack or deflated.

4. Perform the “Poke Test” (for Final Proof): Gently flour your finger and lightly press it into the dough about half an inch deep. If under-proofed, it springs back immediately. If perfectly proofed, it springs back slowly, about halfway. If over-proofed, the indentation remains completely.

5. Assess the Dough’s Jiggle and Movement: Gently shake your proofing container or banneton. A well-proofed dough will have a slight jiggle, indicating it’s airy but still holds its shape.

6. Smell the Dough: A perfectly fermented sourdough dough will have a pleasant, slightly tangy, yeasty aroma. It shouldn’t smell overly sour or like alcohol.

7. Consider the Dough’s Texture: When gently handled, the dough should feel light, airy, and somewhat elastic. It shouldn’t feel dense, heavy, or unmanageably sticky.