Advice request: can anyone let me know how I can achieve a more open crumb on my pannetone? Recipe posted in full (except for making the candied citrus peel, which I made a while ago)

* I’m a university student right now, so I can’t really justify purchasing a bunch of disposable pannetone molds. I’m making do with a pot and parchment paper. Next time I’ll pick a more narrow pot, since this size resulted in a short and fat pannetone 😭

* I don’t have levito madre (basically a sourdough starter with less liquid), so I used sourdough starter.

First dough (mix until smooth):
55g sourdough starter
30g sugar
137g blended orange
170g high protein flour
2tsp orange extract
1tsp lemon extract
1tsp vanilla extract
Pinch of turmeric (for color)

1. Let rest until tripled in size (overnight approximately for me)

second dough (mix until smooth):
1st dough
130g high protein flour + 20 +20 + 45
30g sweetener
110g blended orange
5 milk powder
2 egg

Add in (mix until windowpane can be stretched):
56g butter
8g salt

60g candied citrus peel
100g raisin (I used cranberry this time)

1. Shape into a ball (try to keep as much air inside the dough as possible when shaping).
2. Let rise until approximately doubled
3. Bake at 350F (176C) for 60 minutes
4. Brush on sugar water (for shine), then bake for 1-2 minutes.
5. Allow to slowly cool (so it doesn’t cave in)