Variation in scoring technique
I did a little experiment with my daily bread. I usually bake 3 or 4 loaves, with 3 in loaf pans and one free-form. I have always scored them the same way: the free-form gets on long central score, the pan loaves get two parallel vertical scores. But this time I wanted to see how identical loaves in the same oven would react to different scores. Latitudinal, longitudinal, diagonal, and the long low-angle cut. The results are clear:
The best bloom came from the free-form and pan loaves that got a single long cut with the blade held almost horizontal, lifting the dough up rather than cutting a slice in it. All these were baked in an oven with no steam. The depth of the cuts was uniform but the results quite different. I think the dough was slightly underproofed, looking at the massize bloom of the free-form loaf, but I did learn that the simplest cut with the right technique lets the bread keep blooming instead of sealing up as the others did.