I finished the first loaf quickly, and had to start on the loaf that I had burned.
I was also curious about the crumb, given that it had proofed much longer than the first loaf and I had screwed up the baking temeprature. It looked quite good, except for the fact that it was, well, burnt. I cut off the top crust before I tasted it. It was more sour than the first one, obviously because it had proofed longer, but it was not an overwhelming sourness. It was pleasant, actually. The crumb was better too - more and bigger holes. But the difference was not dramatic.
I think next time, both the bulk fermentation and the proofing will be longer. We'll see how it goes.