I’ve been experimenting with different scoring depths on recent loaves and I think this breadlapse is a pretty good illustration of the impact it can have: I made the slash cutting from right to left, and you can see the shallower portion on the right, where I started and was a little timid with pressure, barely opens. As a result the loaf is fairly compressed on that end. As I pushed the blade deeper, the cut opened better, the ear is more pronounced, and the volume on the loaf increased!
The angle and orientation of the cuts will also produce different shapes in the loaf. For example, a “Chevron” cut will actually make the loaf a little rounder! I’m going to try to find some time to illustrate a few of these here, but in the meantime if this interests you check out the video “007 EIDB La grigne” on YouTube (which I discovered via the Fresh Loaf Forum). It’s in French, but YouTube’s auto subtitle function is decent and you don’t need to understand much to begin with. The whole channel, “Ecole Internationale de boulangerie”, is great and I really recommend it.