Zeb’s theory is that the bold central grigne is more likely to be successful in doughs with a linseed soaker.
These are Zeb’s beautiful Rye & Linseed.
But it also works in Oat & Honey:
(that was deliberately slashed more to the side – honest) and in Thanksgiving Bread:
– which is heavy with fruit & nuts, and in Black Bean, Jalapeno, etc pictured a few posts down.
Maybe it just works best in fairly heavily loaded doughs. Or maybe it’s like a theory I heard about tequila which is that tequila has a reputation for being more potent and causing more riotous behaviour than other spirits, but maybe that’s because people drink it when they feel like getting arseholed and letting rip. So maybe you only try the spectacular central slash on doughs you sense will take it. Or maybe I just got up too early.