Coral, when bread crashes in the oven the way you describe it's usually a sign that it's been allowed to rise too long in its shaped form. Try putting the loaf in the oven much earlier, when it still has some "spring back" when you poke the surface of the loaf. For more help with this problem you may find it beneficial to give our Baker's Hotline a call at 855-371-2253. We can talk through your baking process and see if there are any other adjustments you might need to make. Barb

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