The subsequent batch made with Wheat Montana all-purpose flour turned out with coarser larger pores. I think a couple more testings will help me find out if it is the flour or etc....
Here is the Bread #2 made with Wheat Montana's unbleached flour.
Texture: Machine kneading time is the same, but the textured turned out with a bit more holes. From my kneading experience, the more you knead, the finer the texture.
Difference: The bread #1 at the top is made with Gold Medal's unbleached flour & bread #2 here is made with Wheat Montana's.
I am still not convinced with the test results. Because when I tried it again with the Gold Medal's flour again, the result was not the same here with bread #3. It became more airy... well we all know the truth... actually this one is caused by over proofing. So back to drawing board. Accurate proofing timing and control to produce the fine product. It's so challenging in a home kitchen.