I have been having a difficult time with loaves baked in bread pans lately. They rise beautifully then deflate as soon as they get in the oven. Not because they have been bumped but I gently place them in the oven, and then give a peek a few min. later via oven light, and they have become flat on top. Are they under proofed, over? Did I not develop the gluten enough? The texture and taste are great, they just look funny. I have had this happen with so many different recipes, and at different oven temperatures. WHATS HAPPENING! AH!! HELP ME!!!

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