It seems that my question did not post here. I bake a whole wheat sandwich bread twice a week in a conventional oven.
The dough rises until the center is level with the lip of the bread pan. The loaf bakes well with a nice crust. The middle is always moist and fully baked. In the oven, the loaf rises slightly more, but towards the end of baking, the middle of the loaf always collapses. What can I do to avoid the middle collapsing?

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