I read that you are meant to use only the corner of the razor blade. Are you using the whole length of the blade? And have you used the feathered blade? I have not. When you score a boule with the straight blade and you say to make the main cuts deeper, do you mean deeper than one inch? I can't imagine doing that on my often-sticky (from rye or hydration level) fully-proofed dough, so I wonder if my dough is over-proofed. I don't think so because sometimes there are areas that look like they could have gone longer. How do you size your dough and basket so that it doesn't rise so high in the oven that it hits the top of the lid? Your basket looks tall for a 3.5 qt combi cooker but it is flat-bottomed.

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