I have a question about slashing rye bread, the last loaf I made was 3 cups bread flour and 2 cups rye, I slashed the bread before baking but during the baking process very little to almost no expansion happened to the slashes, they remained pretty much the same size as when I first did it before baking. What am I doing wrong, am I not cutting far enough down or did I mess up my hydration, or not enough yeast? There was minimal expansion but a good rise which was also confusing!

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