Too Much Hydration?

My slashes are still not turning out right.

This is REALLLY scrumptous bread. The flavor is roll-your-eyes good. The only problem is the slashes (well the crust is a little light but I forgot that my oven is off by 25 degrees). The dough is supposed to be a wet dough, I know, but I’m beginning to suspect that it’s two wet. I make the slash and it just closes right back up.

I’m going to make it again in two weeks and I’ll try it with a little less hydration and see what happens.