I tried baking two breads (both KAF recipes, using bread flour), one in the 9" and a larger amount in the 13" pan. I really liked the idea of avoiding the "mushroom" shape. I am an experienced bread baker, and I used both the instant-read thermometer (about 205 degrees F) and judged doneness by browning I was seeing. I removed the lids about 20 minutes before the they were finished. Both attempts resulted in loaves that came out looking fine, but soon sank down with the sides of the loaf appearing too soft to support the weight of the loaf. The interiors were soft, but not really underbaked. The top and bottom were nicely browned, but both of the long sides of the loaf were pale and soft. The sides of the loaf ended up looking like reversed parenthesis marks. I cooled the loaves in the pans for about 10 minutes before turning out. Do these pans require a stiffer dough than usual? Any suggestions?

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