Do softer breads need to bake longer in this pan to make a reasonably sturdy loaf? I noticed with Japanese Milk Bread and another softer sandwich bread that even baking to 190 degrees, the loaf collapsed a bit on itself when I took it out of the pan to cool. I don't seem to have the same problem with peasant/country style breads with a more open crumb and a firmer crust. Thanks!

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