I baked the brioche in loaf pans, but did not braid the dough; I just shaped it into loaf shapes and put in the pans. The dough rose beautifully and I baked as directed, removing when the internal temperature was approx. 200F. When I removed the bread from the pans, I could see that the sides of the loaves had collapsed inwards so the resulting slices are very mushroom-shaped. Everything else about the loaves was great (taste, color and texture, nice glossy well-rounded tops). Can you tell me why the sides collapsed inwards and how I can prevent this happening?

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