I made this yesterday and everything was looking perfect until I took the baked bread out of the pan to cool...and I realized it had sort of deflated during baking. It looks like a loaf from the supermarket if it's been packed in a grocery bag with something heavy on top - squished down so that the biggest slices of bread are now only about 3-3.5" high. I definitely want to try this one again though - any suggestions for how to stop my bread from deflating during baking? Thanks!

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