I would like to say this is a great tasting bread! I tried the recipe with and without the vital wheat gluten and each time I ran into deflated loaves once I slashed them prior to going into the oven. My knife was razor sharp and all 4 loaves deflated. Although they baked into thin loaves, and would not be a candidate for sandwiches, the bread was still delicious with butter! Thanks for great tasting recipe, I just need guidance with the "slashing"., what could I have done to avoid this? Hope to hear from you soon! It's possible that your loaves proofed too long before baking: when you went to slash them, they clearly deflated. I recommend allowing the dough to just barely double before you slash them. You can also try reducing the amount of liquid in the recipe by 2 Tbs to see if that gives you a better shape and structure! Kim@KAF

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