How long is the final proof? Measure by time, or by size?
"Lastly, flip the dough into the bowl, seam side up. Cover with plastic, and stick it in the fridge for the final proof overnight. ... If you want to bake your dough the same day, wait until your dough is visibly puffed in the bowl your rising in."
I'm trying same-day baking, but I'm not sure what to expect from this final proof. It's been a couple of hours, and it doesn't look like much is happening here. Am I looking for a doubling in size? Or just some sign of active ferment/expansion?