Hi Kathy, we're so glad to hear we've contributed to your baking success! Oftens gaps in the bread (particularly at the top of the loaf, beneath the crust) are due to over-proofing (allowing the loaf to rise too long or at too warm of a temperature prior to baking). You may find this article on desired dough temperature helpful, and this video on how to shape a sandwich loaf provides a great visual lesson on proper shaping. In terms of deciding when your loaf is ready to bake, I like to gently poke a floured finger into the surface of the loaf and look for the indentation to fill in slowly. If the dough bounces right back it needs more time to rise before baking, but if the indentation remains, then it's likely a little over-proofed. Sometimes scoring the top of the loaf with one slash down the middle before baking can release any surface bubbles that have accumulated under the crust and prevent the gap, but this isn't always necessary. "Flimsy" bread can also be a sign of over-proofing, since bread that has been allowed to rise too high in the pan before baking is going to include more air, which makes the crumb structure drier and more likely to fall apart. You may find that trying to keep your dough in the 75-78F range during proofing, and then baking your bread when it hasn't risen quite so high in the pan will improve both your gap problem and the flimsy texture you experience when baking the Walter Sands bread.  

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