If your fingerprint jumps right back up to flat, your dough is underproofed (but still bake it!).
If you press your finger in and the indent doesn't move or release, that means it is overproofed (but still bake it!). If your fingerprint jumps right back up to flat, your dough is underproofed (but still bake it!). Let it ferment in half hour more increments, until ready.