Elaborate scoring yes or no?

Personally, I think making sourdough takes enough time as is, and I tend to go for low effort scores. Sometimes just the one line down the center, if I want to be a bit more artistic, I might do a cross, or, my current favorite, two lines on either side , with an X down the center ( | X | ). Of course I've seen the beautiful loaves with intricate designs, and I do think there is an artistry to it, and also a certain understanding required of how a bread rises. I just don't really think it's worth my time, especially because I'll gobble up that loaf in two days max. I'd love to see any loaves you've scored that you think came out very pretty.

For this loaf pictured I used a very standard method/recipe:

1000g flour
200g starter
710g lukewarm water
20g salt

Mixed the starter with the water, then added salt and flour, mixed it all, let autolyze for 30 minutes. Two sets of stretch and folds, then two sets of coil folds, all 30 minutes apart. Left it to bulk ferment until risen to just under twice its original size. Plopped on my counter, flattened it out, divided in two. Preshape each half into a boule. Rest for 30 minutes. Flip and flatten out again, shape into a tight boule, into the banneton, rest on counter for 40 minutes, then I 'stitch' the dough in the banneton to increase the surface tension, and then it goes into the fridge to proof overnight. Next morning, Dutch oven into the fridge at 260°C, then lower to 240 when the bread goes in. Bake for 30 minutes covered, lower temp to 225 and remove lid, bake for 25 more minutes.