I know this post is a few months old, but loved reading it and adding tips to my arsenal of baking knowledge. I did not see my question in the comments, so will try posting. I have an issue with "slashing" the top of my risen loaf before putting it in the oven. I understand the principle, and bought a curved blade tool specific to the job. But I have given up trying it - I either snag the bread and cause it to deflate immediately before I can get it in the oven. The crown just falls. Or possibly I go too slowly, and not deep enough to make a difference. Admittedly I have had to learn the "feel" of my dough over the years and have learned a good deal about the moisture level in my loaf. But I am afraid of ruining a perfectly good loaf, so I won't cut the top anymore. As a result, many loaves rise to the side, as your second photo, of the dark bread. Any tips?

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