Thank you so much for your response, I think I ended up overproofing the bread during the second rise! The bread did not rise in the oven but stayed the same size as when I put it in (it did rise a lot outside the oven). My kitchen was very hot that day around 84 degrees and I let the dough rise for almost an hour which was too much for that temperature. I am still learning how to adjust the proofing time to the house temperature, the type of flour and all the other factors. The slashes did not open up at all bc I overproofed the bread and it had no rising power left by the time it went in the oven! Is there a general rough rule for how to adjust proofing time depending on house temperature? I live in Texas and its summer so things are really tricky at the moment!

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