Hi Sharon, the results of scoring can vary considerably depending on the recipe, how proofed the bread is, and the angle, number and depth of the slashes. In the loaf pictured at the top of the blog the number of slashes means that the venting of fermentation gases is more dispersed, and the cuts are done perpendicular to the surface; both of which tend to contribute to a somewhat flatter surface (although I don't think "flat" is typically the goal). In comparison, the loaves pictured in the middle of the article have only two slashes, and the cuts are done at an angle, contributing to a more dramatic "lip" or "ear." In general, bread that is more on the over-proofed side tends to open less dramatically, while bread that is a bit "young" or under-proofed opens more aggressively. The depth of your cuts should reflect how proofed the dough is, with younger loaves tending to require a slightly deeper or more aggressive cut than loaves that are more proofed. As you can see, there are a lot of variables at work when you score your bread, and getting the exact result you're looking for tends to take lots of practice and familiarity with the bread you're making and how it tends to respond. Check out this blog post for more helpful information on scoring. 

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