I do get creative sometimes. I still think the central slash is the most attractive (especially if you put a leaf design next to it), but the large X across the top with small slashes between the arms is another I'm fond of. It looks sort of like a blossom opening up.
I also had a spiral slash turn out really well, one time.
I found my bread scoring got better when I bought better blades. Astra blades are incredibly sharp, hold their edge really well, and don't rust quickly. I end up losing blades much faster than I use them up.
I think the real key to good slashes, though is developing a good skin on the surface of the bread. That's what causes the "ear" to rise up, so that the slash doesn't stay flat and blend into the surface of the finished loaf. The best way to do this is to do the final rise in the fridge,
uncovered. As an added bonus, this is also what causes the loaf not to stick to the rising basket, and it lets you time your bake a little better. You can mix in the evening, rise overnight, and bake in the morning, with the loaf turning out cleanly, and your slash really standing out.
