One thing you do not mention here or in the online recipe is covering the loaf with a dish towel upon removal from the pan. This instruction was included with the version of the recipe that I have used that came with the pan when I bought it a few years ago. I think this is an important step--I have had problems at times with the sides sinking in and I wonder if the little-bit-slower cooling of putting the towel over the bread helps prevent the buckling. Tracy, the towel may keep the crust soft (or so we thought), but we've stopped doing that, because we found it was making the crust too soggy. It wouldn't help with the "sag," which I think sometimes comes from underbaking. PJH

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