Hi Carol. There are a few factors that can cause your bread to shrink after baking. The first would be a lack of gluten development. Testing your gluten after kneading the dough with a windowpane test would ensure it has enough structure. Another factor could be that the loaf needs to evaporate more moisutre and bake longer. We would bake a test loaf, baking it to the internal temperature of 205°F. It could be if you are only testing one area of the loaf that it is not fully baked in another section. We think allowing it to bake to 5°F higher could help to resolve the issue of shrinking. We hope you find this helpful.
 

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