I am having this problem as well. The second I take off the lid, the top starts to deflate. The very center crumb of the loaf is very weak structurally (not tight) and the outside edges of the loaf is very dense, almost to the point of being gummy until the loaf dries a bit. Based on what you are saying here, I am guessing that there are two problems; 1. Not completely deflating the dough during the 'fermentation' process. 2. Allowing the dough to proof too long after putting it in the pan. My hypothesis is that; 1. allowing the dough to proof too long causes too many holes in the center of the loaf. The gassy yeasts are filling the dough up with air and pushing the dough material to the outside edges of the pan itself. 2. Additionally, since steam is trapped inside the pan with no place to go, the steam drives the dough to the outside edges of the pan, and through any weak places in the top. I am going to test this today.....

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