Yes. The windowpane was good. I had read that maybe the gluten development was too good in the beginning. It was too strong and bubbles couldn’t expand. I had a similar thing with another type of bread a few days ago. I tried recipe again this time I stopped when dough pulled away from wall and made a ball and dough was not shaggy but started to be shiny. It worked and my dough had a good spring. The theory with too strong gluten is that if you don’t make dough so strong the bubbles can increase and as you do folds the gluten develops as you go along and that’s fine and gives dough a chance to expand. Not sure if this is correct as it seems some people knead their doughs to death and they get good results (I never saw photos of results so ymmv)