As always, and as often as I tell my students proofing is subjective. How you proof your dough depends on the kind of bread you want to make and what your customers want.
Shown in the photos are two overproofed but not to the point where they collapsed (that would have been way too overproofed) bread.
Not exactly what I want for the day but we were still mixing our third dough which was the Siopao and I could not attend to the reheating and baking while lecturing and mixing at the same time so this batch got away.
The open grain tells you that it is overproofed so if you do not want this, then simply proof less. Also consider the temperature in the proofing area, especially if you do not use a proofing cabinet with a built in thermostat.