My Pannetone is to "cakey"
Baked my first pannetone yesterday. Rose fine, looked and tasted great but the texture was a bit to "cakey" and a little heavy. I was expecting it to be lighter and more spongy. After adding the fruit the dough was a bit wetter than I am used to but after the first rise it had a nice stringy structure with lots of bubbles. Second rise was a little slower than I thought it should be (about 3 hours). Both rises were at 78F. The recipe called for all purpose flour but I wonder if I should have used bread flour.
What else should I do to get it more spongy?