Julia, If your dough collapses when you slash it this is a sign that the loaf is over proofed and would benefit from a shorter rising time in the pan. It could also be due to a dull blade or cutting too slowly, but as long as the dough still has energy it should not collapse, even if the cut is not perfectly executed. I would try putting your bread in the oven earlier and giving it a quick, self-assured slash with a sharp knife or blade. And remember you can always call the Baker's Hotline at 855-371-2253 for further assistance. Barb@KAF

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