Question about proofing: my dough had bulked up considerably before I slashed them with a bread lame, but the dough did not rise up to fully expand the slashes in the dough. My loaves look nice but have large indentations from the slashes. Does this mean that the dough was under proofed? I am somewhat new to sourdough and still experimenting with my timing, etc. Any advice would be appreciated. Thanks!

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