Yep, I used a loaf pan and I think I let it do a second proofing for about an hour and a half. Not sure on the initial proofing, I didn't really time it. I was just kind of keeping track of size.
Discussion
I usually proof for 8 hours while occasionally stretching and folding the dough. Then the final proof is about an hour and a half, like yours.
Works pretty well for loaf pans and for round artisan loaves.