I wish someone, somewhere, could answer this. I'm having the same problem, too, and am having very little luck with the internet taking this question seriously. Which is weird because it is a pretty common problem from what I can tell. The answer should not rely on knowing the questioner's recipe, as it happens with different doughs with different hydration; different levels of proofing; different cooking temps. All loaves have the sides suck in.

The bread comes out of the oven straight-side, and then the sides suck in during the first two minutes of cooling. The bread doesn't lose any height, so it's not "collapsing." The inside is cooked to perfection - wonderful texture, crumb, etc.

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