A simple way to check if your dough is done proofing: flour your finger, press about 1cm into the dough, and watch how the indentation behaves.
If the dent springs back quickly and disappears -- the dough needs more time. If it springs back slowly and a slight indentation remains after one minute -- it's ready to bake. If the dent stays completely and the dough feels like it might collapse -- it's overproofed. Check every 15 minutes during room-temperature proofing. This test doesn't work on cold-retarded dough because the cold makes the dough artificially stiff.
