Hi Ed, an under proofed loaf may appear constricted and not rise fully. You can sometimes see that the seam on the bottom of the loaf bulges during baking and other weak spots in the loaf may even rip or tear open. Over proofed bread may collapse or flatten out during baking, or sometimes you'll see a large gap at the top of the loaf, beneath the crust. This is the result of a weakening dough structure not being able to hold the fermentation bubbles in place as the dough rises rapidly in the oven; these bubbles tend to collect at the top of the loaf as the crust hardens during baking and can appear as excessive bubbling or sinking of the crust as the bread cools. 

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