I must tell you, that, with the higher hydration rate, and the sifting of the bran out of the Einkorn flour, I am able to make a loaf of sourdough bread that looks like this.
Personally, I prefer less perforations, as everything falls through them. However, it is the look for which most bakers strive. No longer.
I am currently making two loaves of bread that have a seventy seven percent hydration, and will let you know, tomorrow, how they turned out.
Until then, please, stay happy, stay healthy, stay safe. Wash your hands, cover your mouth, and protect your loved ones.