Hi Michelle, when a loaf collapses the way you describe, this is most often a sign that you allowed it to rise too long or at too warm of a temperature during the final rise. Ideally, you want the loaf to have some good rising power when it hits the hot oven. To test if your loaf is ready to bake, press a floured finger gently into the surface of the dough. If the indentation fills in slowly, that's a good sign that it's ready to bake. If the indentation remains, this is likely to be a little over-proofed. If the indentation bounces right back, your bread needs more time to rise before baking. 

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