I have been baking my whole wheat bread for decades. I’ve adjusted the recipe from time to time, but not in the last 10 years. With the last few batches the loaves (4 large) come out of the oven looking like always, however they start caving in within 5 minutes: first on the sides and later the bottoms, which makes the formerly nice smooth top surface form wrinkles looking “crinkly”. Important details: in this recipe I developed the dough itself weighs a bit over 5 lbs, which gets evenly divided into 4 loaves; I grind the wheat “berries” just before mixing the dough, most of the kneading is done in my Bosch mixer with a dough hook, I bake in glass pans for 30 minutes at 350 degrees. As I said, none of these aspects have changed except that over the years I’ve used at least 10 different ovens due to moving. Can anyone help me? I’m desperate! For years not only has my family loved my bread, but I’ve given away hundreds of loaves to people who all rave about it! Now, although it still tastes great, I’m embarrassed to give away any. Can anyone help me? I’m desperate!