I really need help! I baked four separate loafs today, measured everything with a scale, measured water and milk temp with thermo gauge, kneaded until poke and window test passed, after first rise deflated and shaped into rectangle, rolled up the dough placed in pan for second rise, one inch measured by thumb above lip of pan, baked for 35 min at 350 and each and every time when taken out of the pan the loaf fell....crown and top portion perfect, bottom under-done. Please help this poor novice baker!,

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