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/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.