We all score our loaves, of course. Scoring helps a baker control where the loaf should spring or rise. Without scoring the dough, it may burst open during the bake in undesired spots, creating a possibly unsightly loaf. Some bakers also score the dough to have an ear appear. It is pure aesthetics.
To get an ear, score the loaf at a 45° angle from the surface of the dough. Since I prefer to score on the side of my loaves, I then angle my lame nearly parallel to the counter.
However, there are moments in my baking events when I do not pay enough attention to scoring. Sometimes the bread then comes out with an ear, sometimes not. What does it mean to score at a 45° angle to get an ear? The following graphics show how it can be done.
Hope this helps!