Why are there incisions on freshly baked bread loaves?

It is widely believed that the bread cuts serve to release carbon dioxide, which is formed due to alcoholic fermentation during the baking process. If they are not made before the bread gets into the oven, CO2 rips the crust in ugly fashions and spoils the taste of the bakery product. But, in fact, the coring of bread is much simpler. The fact is that carbon dioxide during baking easily penetrates through microscopic pores in the loaf, nothing tears or spoils. Cracks in the bread crust can occur only from poor baking techniques. For example, too high a temperature or the absence of steam in the oven can cause the bread to crumble. Truth is, cuts on loaves are made strictly for beauty. They perform a purely aesthetic function, creating a characteristic pattern that allows the buyer to recognize their favorite bread "in person", not confusing with other breads. The incisions can be deep and not very oblique or straight, to go both across the loaf or along it. It does not affect taste, cooking, or texture.