Crumb perfect

Seems there's fierce disagreement among sourdough enthusiasts about what constitutes the best crumb of a loaf.
Is it the open crumb? - with a lot of larger holes (or alveoli, after the small air sacs in the lung).
Or is it the closed or tight crumb? - with lots of smaller holes.
Indeed, so-called crumb shots are regularly swapped between sourdough cooks - often as an excuse to brag about a particularly successful or aesthetically pleasing loaf, but also as a means for identifying underlying problems in preparing or baking the dough.
Here I present the perfect crumb for a sourdough baguette. 
No large holes for tsunamis of butter to plunge into; but equally, plenty of smaller holes to ensure the butter soaks in to the bread in an even, well-distributed way.
Perfect!