We're sorry to hear about this, Kathy! Is it possible that the loaves over-proofed on the first rise which made for a poor second rise? If the dough was left to rise in a warmer spot, this could cause the dough to rise faster than expected. Another reason this might happen is if too much flour snuck its way into the mixing bowl which can make for a poor rise — we recommend either using a kitchen scale to weigh your ingredients or using the fluff and sprinkle technique for measuring flour in volume. Also, once shaped, if the dough didn't seem to rise upwards but puffed and spread outwards, this can indicate that the loaves needed to be shaped tighter. We might suggest checking out our Shaping a boule blog article for some helpful tips! 

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