First sandwich bread advise

I followed the clever carrot recipie for sandwich bread. See attatched for a picture of ingredients.

Method;

• Added flour/starter (1:1:1 ratio)/water/butter rested for 30 minutes
• added salt, forgot about the sugar completely.
• Neaded by hand until it appeared smooth.
• left out over night about 11 hrs at 68f.
• Shapped in the morning, second rise for 2 hours
• preheated oven at 500, dropped to 375 and baked covered for 20 minutes, then uncovered for 35.

I really like my results, but it does seem a little dense. I’ve never hand neaded a dough before. Would more neading make it lighter, or could it have used another hour or two fermenting before baking?

I also think a larger loaf would fit my bread pan better, like 600-700g of flour with everything else increased proportionately.