Two questions please:
What would happen if I used all whole-grain wheat flour -I grind my own -and vital gluten? I’m not opposed to the white but I’m not experienced enough to know what the consequences will be.
Also
Whenever I use a lame, it doesn’t cut the surface of the dough even though it’s brand new and then my dough deflates and never recovers in the oven. What am I doing wrong?

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