Too much salt and yeast

I managed to scale some of the ingredients for the bread incorrectly. I previously made two loaves with 500g of flour each. For my new, larger tin, I need 700g of flour. I should have scaled the recipe from 1000g down to 700g but instead I scaled up from 500g to 700g so, although I got the water right, I managed to use twice the amount of salt and yeast.

The recipe should be:
400g wholemeal strong flour
300g white strong flour
465g water
10g salt
7g yeast

I made the loaf again with the right ingredients and again it was good.

The dough stretched out to about three times the length of the tin.

The dough folded for the tin.

The dough patted down before rolling.

The dough in the tin before proving.

The dough nicely risen before going in the oven.

The baked loaf just out of the oven.

You can see where the loaf has sprung in the oven just above the tin line.

Nice crumb.