I love your blog and pics. This past year of baking bread on a weekly basis has taught me a lot - I've definitely have gone the route of watching the dough on their rises vs. watching the clock. I've had my dough double in 35-40 minutes on the first rise instead of the hour that the recipe sometimes says. And I love the thumb trick as I normally "eyeball" the one inch. Just last week I made the Sourdough Cinnamon Raisin loaves and they came out of the oven looking beautiful. But then when I popped them out of the pans and put them on the cooling rack, the sides and bottom shrunk inwards (like #3 loaf but upside-down) The top looked really nice. Any ideas? Did I take them out of the pans too soon? I popped them out immediately once out of the oven.

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