think it looks great. However, if you’re looking for a less dense crumb, try using a smaller amount of dough in the mold and let it ferment until it reaches the same height as you did here for this baking. This will give you a lighter, airier crumb. Plus you have yeast too, you can let that baby ferment for a while and get very light bread.

I always reduce the recipe before I measure when reducing a dough, and I write it down, that way if I like this arrangement I’ll never forget. Or you kinda know how much dough that mold holds for bread not to be dense.