I have been making sourdough for a few months now and am starting to get similar results and I am pleased with my crumb! Only thing is my loaves seem to spread from the score and heal rather than split - is this an issue? How can I fix it? One thing I suspect is I may be overpriofing the dough. I do it overnight and then when I wake up there is usually dough all the way to the top and stuck on the gladwrap! The loaf pictured above is my most recent one but some others are below.
Could be many reasons (proofing, poor shaping, etc) but you would probably see the effects of this in other characteristics of your bake.
If it's only the (poor?) split you are seeing it's probably because of your scoring technique. When this happens to me it is generally because I have the blade of my scoring tool perpendicular (90 deg) to the surface of the loaf. Try a more shallow angle of about 30 deg and a 1/4" depth, for a better split and a more developed ear.
It would be helpful to know more about the recipe and your process. A photo of the crumb would also be helpful.
When I don’t get much of an ear, it is usually because of a few factors. One is not building enough structure in the dough and tension in shaping. Over proofing is another cause that I have had. Also shallow scoring and at insufficient angle also contribute to a poor ear.
Benny