Urgent Help

Hello again professionals,

I am just starting my bread baking business. I am having a major issue with my loaf. I am not sure if its from the dough conditioner or added gluten. I will like a professional advice, i had prefer a free consult as a start up business but willing to pay for the right service. Pls kindly pm me for more information

The only problem i am having is with the shape. When i off-load, the shape is perfect but doesn't hold up during cooling leaving it rough and ugly shaped. More like collapsing/shrinking

g!Research shows its either under-proof or under-baked which i think neither is the problem but i could be wrond

Again, kindly pm me for your professional advice or guidance to the right place. I am in Queens, NY and will a one-on-one consult.

Thank you for reading.