Sometimes you may find that your dough rises beautifully both before and during baking, but that it collapses once you pull it out of the oven. This is often due to the fact that the dough might have been too wet, and that the dough rose too much pre-baking, and there is not enough structure to hold the loaf's rise. In this case, I would reduce the amount of liquids by a 1/4 of the amount, so the dough is slightly drier and will take a longer time to rise (and ensure that the loaf doesn't rise above the height of the loaf pan).