Every loaf needs one deep, angled cut across the top. That's the release valve — where the loaf will expand in the oven.
Hold the blade at a 30-degree angle to the surface. A shallow cut at that angle creates the flap of dough that curls up into an 'ear.'
Decorative scores are shallow and go on after the deep one. Wheat stalks, spirals, leaves — all beautiful, but only after the loaf knows where to breathe.
Use a fresh blade. A dull edge drags dough and blurs the score.