I love the pain de mie pan. It is worth the expense. I never make a standard loaf anymore, there is less waste (plates full of uneaten crusts) sandwiches are not as filling with all that excess bread, and we love the texture. I too am having issues with sunken sides, sometimes it doesn't happen, but usually it does. I've tried baking longer, cooling in the pan, cooling out of the pan, right side up, sideways, upside down... you name it. I can't identify what is causing it. Oh well, it still tastes good, and who else makes hourglass shaped slices of bread? I make sure mine is thoroughly baked, then cool it on its side; for whatever reason, that seems to help avoid the sunken effect... Try, try again, eh? PJH

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