Collapse of loaf top

I am no .expert, but it looks like a classic case of too high a hydration.  By my calculations,  1 cup water 237 grams,  3 tb is another 44 grams for a total of 281 grams water divided by 653 grams flour which yields 78% hydration.  That would okay for a whole wheat flour, but i would cut back on the water for a regular ap flour.  You might want to check the bread machine forum to see if they have another version of that recipe with a lower hydration.

try halving the amount of yeast. I've only ever had one bread machine and the formulas that came with it used way too much yeast. Like Barry says, the hydration's a bit high, but it shouldn't collapse just because of that.

You need to take the weight of the flour and multiply it by .78. The only way to know that is if you weigh your flour because your scooping of flour is not the same weight as me scooping flour. One gram of water is equal to 1 hydration. So if you have 1000 grams of flour, 780 grams of water would be 78% hydration. 

Satimis,   using a scale will give you more consistent results, and everyone's cup of flour will weigh a different amount, but assuming 125 grams   http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html

So that is 562 of flour,  306 water,   53 g oil,    and I come out at 53% hydration, which sounds too low, but again, I don't use a bread maker.  

BTW,  I don't think it is overproofed because when I over proof, which is pretty common, it doesn't collapse in an inverted dome, instead it maintains its overall shape and just gets smaller.

This was the site for the oil conversion

http://convert-to.com/558/olive-oil-amounts-conversion-with-nutritional-facts.html

I actually know this one.  Your recipe calls for bread machine yeast.  Starter is a different form of yeast, typically not used in bread machines.  On this board, posters often refer to starter as sourdough and there is an entire board on that.  Sourdough starter is part flour and part water, so you have to account for the water in determining  hydration.  Again, I don't think many use sourdough in bread machines because the timing for sourdough is longer than machine yeast

If you were trying to multi-task by "sweating to the oldies" while it baked, the vibrations could have affected it.

You could salvage that as a bread bowl :)

Satimis, You can get good results with a bread machine once you get a good recipe, so don't give up.  I have just started playing around with sous vide myself. It has worked pretty well for fish and ribs, but I haven't had as much success with some other foods yet.  If you want to buy a unit, i am a big fan of the Anova unit - very compact, easy to use, and priced very well. http://anovaculinary.com/    

It certainly is a vast improvement, you might want to try again and cut back the water another 10 or 20 grams and see what happens.  As long as you like the taste, it is great bread no matter how it looks.