To score or not to score

I baked my Rye sourdough in the iron pots the other day for the first time. I've been using Ken Forkish's method of forming the boules, proofing them seam-side down then baking them seam-side up, letting them bloom naturally. However, when I did this batch I mistakenly put on in the pot smooth-side up. The difference is amazing! No bloom on the mistaken one, though it did split a bit on one side. The others all rose higher and are much more attractive.

Here is the same bread baked on stones, with regular scoring before baking:

Here is the one baked seam-side up in the pot, with the natural bloom:

And here is the poor little smooth ball!

 Still good bread, but appearance is so much part of the goodness, no? :)