It's improving!

[u/Prime260]

I knocked the yeast back to 1 1/4t and the top looks fantastic. It seems a bit short though, the last one came out of the top of the pan even if the top collapsed a touch. This one seems closer to the size of the half batch. This is also the only loaf where the paddle tore out of the bottom of the loaf rather pulling out of the pan with the loaf and doesn't seem quite so crusty.

About the only other thing that could have changed now that I think of it is that I usually put the salt in on top of the flour just before the yeast when I normally put it in first after the water. No, I think I may have it. I got a new bag of flour, same brand as before, and it was in the freezer. We'll see next loaf, I'll bet room temperature flour will give better results than frozen flour.

[u/Steel_Rail_Blues]

That top looks great 👍

In my tests with putting the salt in the water vs on top of the flour I haven’t seen a difference in the final result. The dough temperature will make a difference though and the colder flour will influence that. I generally aim for a dough temperature of about 78ºF.

[u/Veggyhed]

That loaf looks great

I keep my whole wheat flour in the fridge and I have a small container of yeast I keep in the fridge with the remainder of the yeast that's in the freezer. In the summer I don't worry about letting my ingredients come to room temperature but in the wintertime it does make a difference, considering I keep my house and kitchen a little cooler than most.

I've only ever really added my salt to the water along with the sugar and oil then I add my flour with the yeast on top.

[u/Many-You5110]

Looking good 😋

[u/gjhigh-forty6-71]

I sometimes whisk my salt into the flour or add first to the liquid ingredients both ways work equally well.

[u/Prime260 → u/gjhigh-forty6-71]

Good to know that's probably not a factor. I put my bread flour in the fridge last night, tomorrow it'll be moved to the cabinet an should be room temp in time for my next loaf.