The judges noted Priya's bread was 'slightly over-proofed'—a common Bread Week pitfall that causes dough to lose structure and collapse. The poke test is your most reliable indicator: gently press the dough with a floured finger. Properly proofed dough springs back slowly but leaves a slight indent. If it springs back immediately, proof longer. If the indent stays completely and doesn't recover, the dough is over-proofed—the yeast has exhausted its activity. For filled breads like tear and share, the second proof is especially critical because the shaped dough is more delicate. Watch the dough, not the clock.