The bread tastes good. The texture is rather loose and crumbly. I might have let it rise too long.
A recipe, for me, is a starting point. Living at 8000 ft./2400 meters, I find that the cooking time for almost anything, especially whole chickens, roasts, and similar dense things, is increased because the boiling point is much lower. Can't cook dry beans at all without a pressure cooker. Bread and baked goods in general seem particularly affected by altitude.
So I'm constantly tweaking recipes. Sometimes I make a written note, and othe times, I try to remember.