Hi. I have spent the past several months experimenting/learning about baking with yeast. I love it and I am having lots of fun. My questions is, my bread has been rising really nice in the pan, the usual 1 - 1 1/2 inches over the top of the pan, and then when I put the bread in the oven, it falls. It doesn't fall completely, but it still falls. Can someone tell me what I might be doing wrong? It happened yesterday with honey oatmeal wheat bread from the King Arthur cookbook.