This is a brioche I made months ago and after reading various posts since I've come to think that this dough over proofed.
I'm saying this because of the density of the crumb at the bottom of the loaf and the open crumb towards the top.
Also, if it is an overproofed dough, if I wanted a dough with the same height than I would need to use more dough in the pan to maintain a tigheter crumb and a taller loaf?
Try lengthening the bulk rise and shortening the final rise. Otherwise it looks pretty good! I would not call it over-proofed.
Mini