Hi Dave, it does sound like your loaf may have over-proofed a bit, which can happen when the dough is left too rise for too long or at too warm of a rising temperature. You might want to try Rossi's tip of letting the shaped loaf rise overnight in the refrigerator and then at room temperature until ready to bake. This will give you a little more control over the final rise and may help prevent this from happening the next time. 

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