It’s called “scoring” and it controls where the bread splits. I use a razor blade.

It’s aesthetically pleasing, but mostly because what @canidmajor said. ;)

Interesting…
https://www.kingarthurbaking.com/blog/2017/08/04/scoring-bread-dough

It makes the bread pretty.

A box cutter is a razor blade.
Bread was good.

Bet Rick looks good after shaving with a box cutter. <eyeroll>

You seriously don’t know what a box cutter is? Have you ever changed the blade on a box cutter?

Box cutter blades

Box cutter blades are not razor blades. Have you ever cut yourself on a razor blade? They are so thin you don’t feel it. You become aware when you see the blood.

Anyway, I don’t know why bread is scored, but pretzel rolls (dark like a pretzel with scores) seems to be a thing here in Wisconsin. Maybe elsewhere, too, but I first noticed its ubiquity here.

https://kneadrisebake.com/why-is-bread-dough-scored/

Thanks @jca2. I don’t have the patience for design! I just slashed it with my box cutters!

i thought so the built up pressure can be released without the bread overpouring on the sides of the bread pan.

The steam in the bread will come out and rupture the top. You have the option to let nature decide how it’s going to split open your bread, or you can give it slits to direct where you want it to happen in a visually pleasing manner.

I’ve never had bread that randomly burst open in random places. Anyway, Rick said the bread was really, really good.

@Dutchess_III “I’ve never had bread that randomly burst open in random places.”

Maybe this is only a thing with harder crust breads? It could be that the slits originated from that and were used with softer crusted breads for purely aesthetic reasons? I’ve definitely seen it split in weird ways before.

Very happy it came out great for you!