Hi Mohandas, you may find this blog post on bulk fermentation helpful as you learn to gauge when your dough has sufficiently risen during this stage. While not all doughs will look quite so bubbly on the surface (a stiffer dough, for example, will more likely just dome and puff up considerably), you definitely want to see a certain amount of airiness, as these air pockets are part of what contributes to the structure of your loaf when it comes time to shape. You might want to try making this same recipe, as this will give you the best basis for comparing the progress of your dough to the photos, particularly if you're able to use the type of flours recommended and weigh your ingredients. 

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