Yesterday I made this for the first time and got a big tunnel under the top crust. However, today I made it again, machine-kneaded it the full 7 minutes, tried to catch it before it overproved, and also the kitchen temp was lower today (75 vs. 80). No tunnel and better flavor, but the crumb is still kind of ragged/craggy, wondering why? (I did omit the sugar and the milk powder, and I used the OJ). Also, it rose so fast both times--should I decrease the yeast a little to slow it down (1st rise, 50 minutes, 2nd rise, 40 minutes and close to overproved)? Thanks in advance for any help!

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