A sandwich loaf that rises well but collapses slightly while cooling

My sandwich loaf rises nicely in the tin and comes out of the oven with a rounded top. Ten minutes into cooling, the roof sinks slightly and wrinkles. The inside is soft but a bit damp near the top. I'm not sure whether I'm overproofing before baking or taking it out too early. I use a standard yeast dough and follow the recipe's bake time. What would you check first: proof height, internal temperature or oven accuracy?