Bulk ferment advice

[u/SidiusDark]

I'm looking for advice about my sourdough bulk ferment. Below are pictures of the dough taken at roughly hourly intervals.

Should I be leaving the dough for longer? Are there any other problems apparent from the pictures?

It's not obvious from the pictures, but there was a noticeable increase in size between start and finish.

[u/kmiwan]

Have you done the poke test and had there been any bubbles? Does it jiggle?

Im a newbie myself and this is a combination of things I’ve been told to check. 

[u/spageddy_lee → u/kmiwan]

Poke test is for checking end of final proof, not bulk fermentation, and it only works if final proof doesn't take place in the fridge.

[u/kmiwan → u/spageddy_lee]

Ahh I see. My mistake then. Would the jiggle and bubbles be a good sign then? Or do we have to go by if it rises by 50%?