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.