I thought all was lost until I cut into it…

The crumb came out perfectly moist, cloud like, and delicious. By far my best pan loaf up to this point. I took some advice from my last post’s commenters about preventing loaf blowouts, and proofed this loaf much longer than the last one.

Recipe is the same as this post, except I used no whole wheat this time: https://www.reddit.com/r/Breadit/s/zH9UlHCXcm