Oven Bloom vs Dough Relaxation

The following may be common knowledge to most, but the following image spawned a thought.

When I look at the above image, “nice bloom” comes to mind. But I’m wondering if this is always the case.

Couldn’t the spread between the score lines be a result of a slack or weak dough that spread as it relaxed on the peel and then in the oven?

This thought hadn’t occurred to me until know.

Dan