I made my first loaves of sourdough bread, measured everything by weight, rose well the first time and then split in half for the second rise on a greased sheet pan. Second rise was perfect ... until ... you know that point where you go "gee this isn't right"? that was me when I scored the loaves as directed before putting them in the oven. Both deflated like a soggy balloon and never recovered. Should I not have scored the loaves and just backed them as they were after the second rise? I want to try this again but this time without a sourdough flatbread as the result. Help!

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