Well fermented dough jiggle
This has come up quite a bit recently with a lot of the newer bakers so I’d thought I’d upload a video showing the jiggle of a well fermented dough. This is a seven grain sourdough just before shaping, my aliquot jar indicates that it has risen about 60% (aliquot jar overestimates the rise of the main dough). This dough has 31% inclusions so that will negatively affect the jiggle, without inclusions at this degree of rise the jiggle would be even greater.
Other signs of good fermentation are the domed edge at the sides of the bowl. If there were no inclusions you would also see more fermentation bubbles.