We definitely know that feeling, Lisbeth! While some deflation is normal when slashing, the fact that your loaves didn't spring back in the oven is a pretty good sign that they were over-proofed. In baking anything with yeast, the proofing times can be highly variable depending on the temperature and humidity, temperature of your dough, type of yeast, etc. So next time, try a slightly shorter second rise, using the visual and tactile cues indicated in the recipe (usually puffy, holds a fingerprint when pressed like a doorbell) rather than time as your primary guide. You might also find parts of this video tip helpful. Best of luck and happy baking! Mollie@KAF

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